Puto Pao is one of the many different types of Puto, which is usually white. From the usual Puto, variants Puto recipes started to emerged like, Puto Bungbong, Puto Maya, Puto Manapla, Puto Lanson, Puto Flan and this recipe, Puto Pao.This Puto Pao is similar to plain Puto and has a filling like siopao.This is made out of rice or all purpose flour with pork fillings and topped with salted eggs. It is usually served during meryenda or having a snack. Certain towns of the Philippines like, Biñan City, Laguna; Valenzuela City, Calasiao, Pangasinan and Manapla, Negros Occidental have excelled in the production and marketing of their particular style of puto that their names are used to identify the variety.

The word Puto is derived from the Malay word “puttu” which means portioned. This bite-size cakes stuffed with sweet pork or meat filling is a tribute to the Chinese meat bun. Puto pao is now becoming a popular snacks among Filipinos and makes a great business too. It only needs small capital to start and are easy to make. If you are a good businessman minded this might turn you into a millionaire or just cook this for your family. Start cooking by using this recipe!

 Puto Pao Recipe

Puto Pao Recipe

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Ingredients

  

• 3 large eggs
• 500 grams all purpose flour
• 250 grams white sugar
• 1/4 cup baking powder
• 1 cup powdered milk
• 3 tablespoons butter melted and cooled
• 2 1/2 cups water
• For the filling:
• 500 grams flaked pork
• 2 tablespoons cooking oil
• 2 cloves garlic minced
• 1/2 cup water
• 1/2 cup white sugar
• 1 teaspoon cornstarch
• 1/2 cup soy sauce
• 1 piece star anise
• 1 piece laurel leaf
• For the toppings:
• Cheddar cheese sliced
• 4 salted eggs sliced

Instructions

 

• Making the batter:
• In a large bowl, mix together the flour, sugar, and baking powder. Pour in water and powdered milk, then stir well.
• Add in the eggs and butter then mix until well blended. Set aside.
• Making the filling:
• In a pan, heat oil and saute garlic until aromatic. Add flaked pork and cook for 3 minutes, stirring often. Add the rest of the filling ingredients and cook until pork is tender and the sauce has thickened.
• Once filling is ready, discard anise and laurel. Set aside.
• Assembling:
• Prepare steamer, or use a large wok with a plate or a metal rack set atop some water.
• In muffin cups (lined or greased depending on preference), pour a little amount of batter then add a tablespoon of filling. Cover the filling with another amount of batter until cup is nearly all the way full. Top with salted egg and cheese.
• Steam for 10 to 15 minutes or until done. Puto-pao are done when the tops have domed and are soft and springy to the touch, and a toothpick inserted in the center comes out clean.