How To Cook Puto Pao with Pork Asado Filling
Puto pao is one of the many creative variants of the ordinary puto, and usually the white puto.
Servings: 20 pcs
Calories: 167kcal
Ingredients
Pork Asado filling Ingredients:
- 250 grams pork shoulder kasim, cut into small cubes
- 3 cloves garlic minced
- 1 small onion chopped
- 1 Tbsp. cornstarch diluted in 1/8 cup water
- 1/8 cup soy sauce
- 1/8 cup brown sugar
- 1 Tbsp. oyster sauce
- 1/4 tsp. black pepper powder
- 2 Tbsp. cooking oil
- 1 cup water
Puto pao batter ingredients:
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 2 Tbsp. baking powder
- 1+1/4 cups water
- 1/2 cup evaporated milk
- 1/8 cup butter
For garnishing:
- sliced salted egg
- cheese sticks
Instructions
How To Cook Puto Pao with Pork Asado Filling
- In a large mixing bowl, combine all the dry ingredients: flour, baking powder, sugar and mix well.
- Then pour the melted butter, milk and water. Mix but do not make it bubble. Then stir until all the lumps disappear and the batter is smooth in consistency.
- Grease the puto molds with margarine or butter.
- Then pour some puto batter in the mould, just half of the height of the mold.
- Scoop 1 tablespoon of pork asado filling then pour again some batter until the puto mold is filled just enough to cover the filling.
- You can top your puto with thin slice of salted egg and cheese sticks if you want.
- Arrange in a steamer and steam for about 10 to 15 minutes. The time needed depends on the size of your puto.
- You can also insert a toothpick in the middle while steaming the puto to check if it is already cooked.
- If the toothpick comes out clean, then your puto is already done.
- Remove from the steamer and let it cool for a while then remove from the molds.
- Arrange in a platter then serve. Eat and enjoy!
How to Cook Pork Asado filling:
- Heat cooking in a skillet and saute garlic and onions until onions are soft. Then add in the pork and saute for 3 minutes.
- Pour soy sauce, oyster sauce, brown sugar, black pepper then stir until the pork is well coated with the sauce.
- Pour water and bring to a boil. Cover and simmer for 30 minutes or until the pork is tender.
- Pour the cornstarch slurry and stir until the sauce is thickened. Add more water if the filling is too dry. Turn off heat and set aside.
Video
Notes
Cooking Tips for Perfect Puto Pao:
- Ensure the batter is smooth: Stir the batter gently until all the lumps disappear. A smooth batter will result in softer and more appealing puto.
- Grease the molds thoroughly: To avoid any sticking, generously grease the puto molds with margarine or butter. This will make it easier to remove the puto once they're cooked.
- Be mindful of steaming time: Keep an eye on your puto pao while they're steaming. Cooking time can vary based on mold size, so it's important to check for doneness using a toothpick.
- Get creative with toppings: While the traditional puto pao doesn't require toppings, feel free to experiment and add your own personal touch. Thin slices of salted egg and cheese sticks can elevate the flavor profile of your puto.
- Serve fresh and warm: Puto pao is best enjoyed when fresh and warm. Serve them immediately after steaming for the ultimate fluffy and flavorful experience.