Puto pao is a type of steamed mini buns made out of rice and/or all-purpose flour filled with seasoned pork then topped with salted duck eggs, think of it as a cross between siopao and puto. This steamed cake is nearly like a siopao but instead of using a yeast dough this uses an airy batter made of fluffed egg whites with some aid from baking powder.
- 2 cups 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
- 250g pork shoulder, sliced into small cubes
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 1/2 cup water
- 2 tsp cornstarch mixed in 2 tbsp water
- 6 cloves garlic
- freshly ground black pepper
- salted duck eggs, sliced
- In a bowl sift together flour, baking powder and 1/2 cup sugar.
- Pour water and milk, mix until combined and free of lumps.
- On a separate bowl beat egg whites and cream of tartar until it forms soft peaks. Gradually add sugar until stiff peaks form.
- Fold egg white mixture into the batter.
- In a pan add oil then sauté garlic.
- Add pork then brown on all sides.
- Add the soy sauce, brown sugar and water. Bring to a boil then simmer for 45 minutes to an hour until pork is fork tender.
- Pour diluted constarch then bring heat to high then cook further pulling apart the meat, cook until liquid is reduced to a thick consistency. Turn heat off then set aside to cool down.
- Prepare a steamer, bamboo ones work well if not prepare a muslin cloth with a size bigger than your steamer cover.
- Add water to your steamer then add 1 tbsp vinegar (this prevents your puto to become yellowish in colour). Bring to a boil.
- Slightly grease your puto moulds then fill it halfway with the batter. Add 2 tsp of the filling then top it up with batter to cover the filling. Place a small slice of salted duck egg on top.
- Arrange in your steamer then steam for 15 minutes, place a muslin cloth between the puto and cover to avoid dripping hot water, this will make your puto not to rise properly.
- Remove from heat let it cool, remove from moulds then serve.