Puto Pao

The latest craze in Filipino snack food. Combine puto and siopao and you get puto pao.

Puto Batter:

  • 2 cups cake flour (or 1 3/4 cup all purpose flour + 3/4 cup cornstarch)
  • 1/4 cup sugar substitute like Splenda (or 1/2 cup sugar)
  • 2 tbs baking powder
  • 1/4 tsp salt
  • 1 1/2 cups soy milk or fat free half and half (regular milk will work as well)
  • 4 egg whites, beaten until soft peaks form
  • shredded mozarella cheese or other quick  melt cheese

Directions:

  1. Mix flour, sugar, salt and baking powder in a bowl. Add milk and stir until well mixed.
  2. Fold in egg whites.
  3. Fill muffin pan or ramekin half full, add a teaspon of filling (see below)  and then add a little bit more batter to cover the filling. Sprinkle cheese on top.
  4. Steam for 20 minutes.

I like oggi’s way of preparing the muffin pan (although she uses puto mould’s but I think it will work with ramekins and muffin pans, too).  she lines the pan with banana leaf cut out in rounds.  I will try this next time.

Siopao  Filling:

Typically, the filling is made of shredded pork or chicken sauteed in onions, soy sauce and sugar.  I used leftover beef roast and shredded the beef, adding yoshida gourmet sauce 1 tablespoon at a time until you get the desired taste.  I sprinkle a pinch of crushed pepper for a little kick.

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