From the recipe collection
Puto Pao
Soft steamed puto filled with thick asado meat, combining a tender cake crumb with a savoury siopao-style centre.
- Prep time
- 40 min
- Cook time
- 25–30 min
- Yield
- Makes 12 pieces
- Audio recipe
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Ingredients
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Method
- Simmer chopped asado with sauce and cornstarch slurry until thick enough to hold a mound. Cool completely.
- Prepare the steamer and wrap the lid with cloth to prevent dripping.
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Whisk milk or water, eggs, and oil separately, then combine with the dry ingredients just until smooth.
- Fill greased molds one-third full and steam 3 minutes to set a shallow base.
- Place a spoonful of cold filling in the centre without touching the mold sides.
- Cover with batter to three-quarters full and add cheese or salted egg if using.
- Steam 15–18 minutes, until the puto is springy and the filling is piping hot.