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:
- 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.
- 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.
- Add in cornstarch diluted in 1/4 cup of water and boiled egg, stir cook for another 2-3 minutes.
- Season with salt to taste. Remove from pan and set aside.
- 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.
- 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.
- 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.
- Remove from tray and mold. Served warm.