Homemade Puto Pao

Puto Pao is a type of mini steamed buns made out of cake and/or all-purpose flour filled with Asado then topped with salted eggs or cheese slices.

This recipe has been tried and tested many times because this is the recipe I use for my food home business.

I use puto molders and cupcake liners when steaming puto pao, and if you don’t have liners, you can grease the molders or spray them with cooking spray before putting the batter to avoid sticking.

This recipe is easy to prepare and make, so if you’re interested, you can also try this recipe for your business or make them for your family’s lunch or snacks.

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How to stabilize egg whites for meringue

To stabilize beaten egg whites, add 1/4 tsp cream of tartar for every two egg whites.

If you don’t have the cream of tartar, you can substitute it with:

  • 1 1/2 tsp lemon juice or white vinegar for each 1/2 tsp cream of tartar

Fillings for Puto Pao

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

For Puto Batter mixture

  • 173 grams cake flour
  • 1.5 tsp baking powder
  • 150 grams granulated sugar
  • 3/4 cup water

For Meringue mixture

  • 4 egg whites, room temperature
  • 150 grams granulated sugar
  • 1/2 tsp cream of tartar, if you don’t have cream of tartar please read the tips below

For the filling and topping

Procedure (video):

  1. For the Puto Batter: In a bowl, sift and mix flour, baking powder, and sugar. Add the water and mix gradually until well combined and free of lumps. Set aside.
  2. For the Meringue: In another bowl, beat egg whites until soft peaks. Add sugar gradually until stiff peaks, then add cream of tartar.
  3. Mixing the batter and meringue: Fold half of the meringue into the puto batter. After that, pour the rest of the puto batter mixture into the meringue mixture and mix and fold gently to combine.

Making the Puto pao

  1. Prepare your steamer (if you are using all-purpose flour, add 1 tbsp vinegar to your steamer to prevent the puto pao from turning yellowish). Grease your molds, or you can use a cupcake liner. Place cheesecloth to avoid drips.
  2. Fill 2 tbsp of puto mixture and top with 1 tbsp Asado filling, then add 1 tbsp puto mixture to cover the filling. Top with 1 slice of egg or cheese.
  3. Arrange the puto pao in your steamer and steam for about 18 to 20 minutes or until done. Puto Pao is done when the tops have domed and are soft and springy to the touch, and a toothpick inserted in the center comes out clean.
  4. Remove from heat and allow to cool down before serving. Enjoy!

Notes:

  • If you are using all-purpose flour, add 1 tbsp vinegar to your steamer to prevent the puto pao from turning yellowish.
  • If cream of tartar is not available, you can substitute it with white vinegar or lemon juice.

This can be served during breakfast with coffee, tea, or hot chocolate. But of course, you can enjoy this Filipino steamed cake any time of the day. 😉

 

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