Filipino Native Food · Kakanin · Puto Recipe · Puto Recipes

Puto Pao Recipe

Puto Pao Recipe
Credits Donna Forbes

Yield 50 pcs.

Puto Pao Recipe

INGREDIENTS:

For the filling:
1/2 kilo ground pork (or beef if preferred)
25 pcs. boiled quail egg 
1/2 head garlic, chopped
1 onion, minced
1 cup pineapple juice
3 tbsp. oyster sauce
1 tbsp. Knorr Liquid Seasoning
1 pc. star anise
1/4 cup cornstarch
1 tbsp. sugar
cooking oil
salt

For the batter:
4 cups all purpose flour
4 tbsp. powdered milk (Nido or Bear Brand)
4 tbsp. baking powder
1 1/8 cups white sugar 
3 cups water
1/4 cup butter

For the toppings:
1/4 cheddar cheese,
2 salted eggs

INSTRUCTIONS:

  1. For the filling: In a saucepan, place and stir fry garlic and onion until fragrant, add in ground pork and stir cook for 3-5 minutes.
  2. Now add in pineapple juice, sugar, star anise, oyster sauce, Knorr Liquid seasoning and 1 cup water, bring to a boil and simmer for 10-15 minutes or until the liquid is reduced to half.
  3. Add in cornstarch diluted in 1/4 cup of water and boiled egg, stir cook for another 2-3 minutes.
  4. Season with salt to taste. Remove from pan and set aside.
  5. For the batter and steaming: In a big bowl, sift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended.
  6. Fill 1/4 full the cupcake molds with batter. Put in the middle of the mold half quail egg and 1 tsp of the filling then fill in more batter to nearly full. Top with strips of cheese and salted egg.
  7. Repeat the process for the rest of the cupcake molds. Arrange filled molds in a steamer, place clean cloth in between each tray to avoid water drips. Put enough water and 1 tbsp. of vinegar on the steamer and steam for 20-25 minutes.
  8. Remove from tray and mold. Served warm.

YOU MAY ALSO TRY OUR:

ATE JOSEPHINE’S PANCIT PALABOK RECIPE

Credits