Puto Pao

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

📝 Ingredients

• 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 to taste
• 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 (melted)
• 1 piece egg
• 1 cup evaporated milk
• 2 cups water

👨‍🍳 Instructions

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