Yes folks, this puto pao photo by Arnold Gamboa, a 70s’ 80’s teenage heart-throb of the Philippine showbiz, is as good as in reality. It is sumptuous and filling and really tasty.
Puto Pao, Photo by Arnold Gamboa
Puto Pao Recipe
Did you know that you can buy a pre-mix puto in any Filipino food store. Save you hunting for all the ingredients below. 😉
For the filling, you can really use your imagination. You can use chicken, mushroom, pork, beef, lamb and even canned corned beef.
Stir-fry chicken, beef, pork, lamb or mushroom in a bit of soy sauce. When cooked use as stuffing for the pao puto.
Ingredients
For the Batter:
500 grams all-purpose flour (plain flour)
250 grams caster sugar
4 tbps baking powder
2½ cups water
1 cup powdered milk
3 large eggs
3 tablespoons butter, melted
The ingredients we are going to use for the puto pao are as follows:
1 canned corned beef
1/4 cup cooking oil
1/4 cup sugar
4 salted eggs, sliced
cheddar cheese, sliced
Method of Preparation:
Start by boiling water in a steamer. Grease puto molder or use a paper cupcake case inside a puto molder, thereby deleting the need to grease the molder. You can also use a silicon cupcake cases which is so pliable, it is easy to remove the cooked puto from it.
Heat up the corned beef to mash it up.
Make up the batter. Using a large bowl, mix together the flour, sugar, powdered milk and baking powder. Add the water. Stir well. Break into the mixture the eggs, then pour in the butter as well. Mix thoroughly until the batter is smooth and well blended.
Pour puto batter up to 1/4 part of a puto molder (the size of muffin case). Add 1 tablespoon of corned beef. Add more batter until it reaches 3/4 of molder. Top with slices of salted eggs and cheese.
Arrange puto molders inside the steamer and steam for 25 – 30 minutes. You can tell that the puto is cooked when the surface is shiny and bounces back when pressed.
Lastly brush each of the cooked puto pao with melted butter.
