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Puto Pao

Filipino cake with pork asado filling topped with sliced salted egg.

Difficulty Expert
Time 0 min
Servings —
Ingredients 18
Steps 14
Puto Pao
Cuisine not specified Updated 9/5/2020

Ingredients

Measured from the catalog payload.

  • 1 lb pork sliced into small pieces
  • 1 teaspoon knorr liquid seasoning
  • 1 piece onion minced
  • 3 tablespoons soy sauce
  • 2 pieces star anise
  • 1/4 cup brown sugar
  • 3 tablespoons cooking oil
  • 2 teaspoons cornstarch
  • ground black pepper
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups cake flour
  • 2 1/2 tablespoons baking powder
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 1 piece egg
  • 1 cup evaporated milk
  • 2 cups water

Instructions

14 cooking steps

  1. Make the asado filling. Heat oil in a cooking pot. Saute onion until translucent.
  2. Add pork. Cook until it turns light brown.
  3. Pour-in soy sauce and water. Let boil.
  4. Add star anise. Cook on low heat for 30 to 35 minutes.
  5. Add sugar. Stir. Put-in Knorr liquid seasoning and ground black pepper.
  6. Combine cornstarch and 3 tablespoons water. Mix well. Pour into the pot and cook until the sauce thickens. Set aside.
  7. Start making the puto batter. In a large bowl, combine all purpose flour, cake flour, sugar, and baking powder. Mix well.
  8. Add egg, evaporated milk, water, and butter. Mix all the ingredients thoroughly.
  9. Pour about 1 tablespoons of batter mixture on each mold.
  10. Put about 1 to 1/2 teaspoon of asado filling per mold. Add more batter until the mold is around 3/4 full.
  11. Arrange the molds in a steamer. Steam for 2 to 3 minutes.
  12. Top with a slice of salted duck egg. Continue steaming for 13 to 15 minutes.
  13. Remove the molds from the steamer. Let it cool down.
  14. Gently loosen the Puto Pao and remove from the mold. Arrange on a serving plate. Serve!

Catalog details

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Pork No tags Public recipe Revision 1