PUTO PAO: THE RECIPE
Wednesday, 18 April 2007 | By Mike | Category: Asian, Filipino / Pinoy, Glorious Food, Pastries, Pinoy Food, SnacksMy post on Puto Pao last year generated quite a number of queries about its recipe. I love food and even though I haven’t really done it for a while, I still can cook. Apart from that banana nut muffin I tried to bake more than a year ago, cakes and pastries are something I’m not sure I’d be so keen experimenting on, again!
That said, my puto pao will always be bought elsewhere unless Yaya SisterVi will be so kind and interested enough to do it for the orphans! Tee hee!
So, for those who have requested for the recipe, here’s one I found on Annalyn’s food blog. Here, I tweaked the procedure a bit to make sure the meat becomes a filling and not a “topping.” Ditto, I included an additional ingredient – salted eggs as “THE” topping.
And like Annalyn, I would also love to hear how your puto paos turned out. Good luck!
PUTO PAO: THE RECIPE
Ingredients:
Batter
3 cups all-purpose flour
1 cup cake flour
1 cup powdered milk
4 tablespoons baking powder
2 1/2 cups water
3 pieces whole eggs
Filling
2 tablespoons cooking oil
1/4 kilo ground pork or beef
2 tablespoons minced celery (optional)
1 tablespoon soy sauce
1 tablespoon seasoning
pinch of salt
pinch of sugar
pinch of pepper
Topping
Sliced salted red eggs
Procedure:
In a bowl, combine all-purpose flour, cake flour, milk, baking powder, water and eggs. Mix until well-blended. Set aside for one hour.
Prepare the filling: In a skillet, heat oil and cook ground meat until brown. Add the celery, soy sauce, seasoning, salt, sugar, pepper and MSG. Stir mixture occasionally until ground meat is cooked.
Pour batter in small greased muffin cups, about a quarter full. Add a tablespoon of filling in each cup. Cover the filling with another layer of batter until muffin cup is half full. Top with sliced salted red eggs and steam for 10 to 15 minutes.
Thank you so much for sharing this recipe. I notice there is no sugar in the batter. Is that an overlook or sugar is not really incorporated in the batter? It looks wonderful though.
Can I steam this in the oven, and on what temperature?
Thank God I found your website. I have been looking for Puto Pao recipe. One of the filling ingredients is seasoning. What is that? Would that be MSG?
Anyway, Thanks for the recipe.
Hi Eva,
As mentioned, I lifted the recipe from a fellow blogger’s site. As far as seasoning is concerned, I do not advocate the use of MSG. As a child I wasn’t trained to use this when cooking. Do experiment using salt, fish sauce (patis), or oyseter sauce for seasoning whatever you cook.
Once again, thank you for your comment. Do let me know how the experiment comes out . . .
We will be going to a resort, God willing (Inshallah), on Wednesday with all my filipina friends who happens to be married with Saudis like me. Thank you so much sir Mike for this tasty recipe. I’m quite sure my kababayans will be very excited to try and taste it. I might be the “bida” on that day, hehehe!
haydee,
Good luck to your experiment and have fun! Do let me know how it will come out . . . :-) Thanks!
who to do the puto pao
Hi!
This recipe looks good but could this be done without the cake flour?Instead of powdered milk can i use evaporated milk which is easy to find in our neighborhood….thanks ….hope for your response
hello.
im interested how this taste and for sure, im going to try cooking this and i will let you know if its good for my taste.
thanks for this recipe.
sincerely,
lorna