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    Copyright by Mely Maravilla 2011, all rights reserved. Theme images by RBFried. Powered by Blogger.
    Monday, March 10, 2014

    Puto Pao

    This delicious Filipino dainty  uses the batter of puto and a filling of siopao that is why it is called Puto Pao. Easier to make than siopao but the same delicious taste. I made this as simple as it can be so that all my friends can follow easily, I hope you will try this and let me know.

    Ingredients for 15 big puto pao:

    For the Batter:
    2 cups all purpose flour
    3/4 cup sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 1/2 cup fresh milk ( add if needed) batter should be like the one in the picture
    some slices of salted egg

    For the Filling: You can use any meat that you like and cook it the way you want it.
    1/4 kilo lean pork ( boiled and diced or shredded it's up to you)
    1 teaspoon calamansi juice
    1 tablespoon oyster sauce
    1 teaspoon tomato sauce
    2 clovess garlic
    1 small onion ( minced)
    ground pepper to taste

    Procedure for the filling: You can adjust the ingredients according to your taste.
    1. Saute the garlic and onion then add the pork and simmer for a minute
    2. Add all the ingredients, simmer and stir until the flavors are well blended, turn off the heat and let cool.

    Procedure for the Puto Pao
    1.Combine the flour, salt, sugar and baking powder then sift it.
    2. In a mixing bowl combine together the sifted ingredients and milk then mix very well until the batter is smooth in texture.

    3. Fill the puto molder with the batter only 1/4 parts of it then put the filling in the middle and add more batter to cover the filling, top with salted egg.


    4. Boil the water in the steamer, then steam the puto pao for 10 minutes or until done ( you know it is done when you insert a toothpick in it and the toothpick comes out clean.)





    5. Let cool for few minutes, scrape the sides then unmold the puto and serve with a big smile :-).







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    27 comments:

    1. hello! mam, i was trying to make puto pao now. but i noticed that the batter is thick. i followed the proper measurements of ingredients on your blog. thank you :)

      ReplyDelete
    2. Just add a little milk, bit by bit until you reach the batter consistency, like in the picture

      ReplyDelete
    3. Do you know how to prepare the batter for puto pao using egg white? It makes the batter whiter and tastier for puto pao.

      ReplyDelete
      Replies
      1. yes, but I still dont have time to post it. Its still a draft I hope I could finish it soon.

        Delete
    4. Mam, what if i don't have fresh milk? Can i use ordinary condensed milk?

      ReplyDelete
      Replies
      1. if you dont have fresh milk just use evaporated milk but not condensed milk

        Delete
    5. Mam for how long bago po masira ang puto pao

      ReplyDelete
      Replies
      1. 36 hours at room temperature, but you can keep it in the refrigerator for few days

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    6. Replies
      1. Yes you can but I dont guarantee the result.

        Delete
    7. Hi maam can i use cupcake molds with paper cups on it?and instead of salted egg can top it with cheese?..ann reyes:-)

      ReplyDelete
      Replies
      1. yes you can use cupcake molds the result is big puto pao, yes you can top it with cheese

        Delete
      2. yes you can use cupcake molds the result is big puto pao, yes you can top it with cheese

        Delete
    8. wala pong water na ilalagay?

      ReplyDelete
    9. Hello po, Ms, Mely, greetings from Maine. My mom follows your blog and I'm happy she does at na-discover ko kayo :) I'm gonna make these soon! Blogger din po ako. If you wish, you may check out my page at http://ellabellaskitchenadventures.wordpress.com/. Pahinga nga lang po ako until further notice, but not with baking and cooking. Btw, my beloved late Lola's name ay Mely rin po. My morcon recipe was inspired by her. God bless po and more power.

      ReplyDelete
      Replies
      1. Hello Miss Ella, thanks for visiting my blog, from lola Mely lol :)

        Delete
      2. Hahaha, I like your humor. I'm sure we will get along well :D

        Delete
      3. :) Tumawa din kapag may time, I visited your blog, thumbs up for you, its nice.

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    10. Magkaiba po ba yung first class flour sa palengke at all purpose flour?

      ReplyDelete
    11. Pwede di po bang pang puto yung first class flour sa palengke

      ReplyDelete
    12. Hi, where did u get the puto molder?
      Thanks

      ReplyDelete
    13. hello ms mely! my puto pao aren't as white as i wanted them to look...i tried your recipe and it's delicious..only that i can't make them as white... what can i do? pls. enlighten me. :) thanks much!

      ReplyDelete
    14. Nagawa ko din sa wakas salamat po sa recipe

      ReplyDelete
    15. Magkano po a nagastos nyo lahat lahat sa pag gawa at ilan po ang nagawa sa recipe nyo?

      ReplyDelete
    16. Hi miss mely.. I just want to ask if how much kilo of flour needed to make 100 servings of puto pao?? We just need it for our outreach prog. thank you..

      ReplyDelete

    Item Reviewed: Puto Pao Rating: 5 Reviewed By: Melys Kitchen
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