INGREDIENTS:
For the Batter:
- 2 cups all- purpose flour
- 1 & 1/2 tbsp baking powder
- 1/2 cup white sugar
- 3/4 cup water
- 1/2 cup fresh milk
- 4 egg whites
- 1/2 tsp cream of tartar
- 1/3 cup sugar
For the Filling:
- 2 tbsp olive oil
- 1 lb ground pork
- 3 cloves garlic, minced
- ½ cup onion, minced
- 2 tbsp cornstarch, dissolved in 3 tbsp water
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- ¼ tsp black pepper
- 3 hardboiled eggs, sliced into 1/8’s
For the Topping:
- Cheese, thinly sliced
HOW TO COOK:
For the Batter:
- Sift and mix flour, baking powder, and 1/2 cup white sugar in a bowl.
- Add water and milk then mix. Make sure it’s well- combined and lump- free.
- In another bowl, beat egg whites and cream of tartar until soft peaks form.
- Add 1/3 cup sugar gradually to the egg mixture until stiff peaks form.
- Fold egg mixture into the batter.
For Pork Asado filling:
- Heat up olive oil in a saucepan over medium heat.
- Saute the garlic and onions until the onion is almost translucent.
- Add the pork and stir- fry until light brown.
- Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well.
- Cover and simmer for 15 minutes or until pork is tender.
- Add the cornstarch and mix until the sauce thickens.
- Remove from heat and allow to cool down.
- Remove excess oil.
To Make the Puto Pao:
- Prepare the steamer by filling it halfway with water and then add 1 tbsp vinegar (this is to prevent the Puto Pao from turning yellow).
- Start heating up the steamer. Slightly grease Puto molds.
- Fill Puto molds halfway with batter. Top each with about 1 tbsp Pork Asado filling and 1 slice of egg (for the smaller molds, adjust accordingly).
- Add some more batter to each Puto mold to cover the filling.
- Arrange in steamer and steam for 15 minutes. Place cheesecloth in between each pan to avoid water drips.
- Remove steamer from heat and top Puto Pao with sliced cheese.
- Steam for another 3 minutes.
- Remove from heat and allow to cool down.
- Remove from mold then serve.
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