Puto Pao

Puto Pao
Puto Pao. Puto is another popular Pinoy native delicacy. The original recipe of our grandparents call for cooked rice for the batter and using yeast for the leavening process which take several hours. Using all purpose flour and baking powder the long process is now eliminated. Puto can now be made instantly. The puto has evolved to countless versions they now come in various sizes, colors, flavors, toppings and are even made with filling. Puto pao is a cross of the Chinese steamed bun called siopao and puto. Here is my version of puto pao filled with ground pork and quail egg cooked asado style.

See other Kakanin Merienda recipes: 

Turon na Saging
Turon, Fried Banana Roll 
Turon Tikoy and Fried Tikoy 
Cheesy Maruya, Fried Banana with Cheese 
Special Vigan Royal Bibingka 
Vigan Royal Bibingka Recipe 
Baked Biko Sapin Sapin Style 
Biko na Pirurutong 
Pirurutong na Biko with Coco Jam, Suman na Pirurutong 
Champorado with Pinipig and Pandan Milk 
Siopao Asado 
Puto Bumbong 
Pichi Pichi 
Palitaw, Dila-Dila 
Puto Special 
Baked Leche Flan 

Puto Pao Recipe

Ingredients: (To make 50 puto pao.)

For the filling
1/2 kilo ground pork
25 boiled quail egg
1/2 head garlic, chopped
1 cup pineapple juice
1/2 cup red wine
1 pc. star anise
1/2 cup cornstarch
1 tbsp. sugar
cooking oil
salt

For the batter
4 cups all purpose flour
4 tbsp. powdered milk
2 1/2 tbsp. baking powder
1 1/2 cups white sugar
3 cups water
1/4 cup butter

For the toppings
1/4 cheddar cheese
2 salted eggs

Puto Pao Dish

Cooking procedure:

For the filling: In a sauce pan stir fry garlic until fragrant, add in the ground pork and stir cook for 3 to 3 minutes. Add in red wine and stir cook for another 2 to 3 minutes. Now add in pineapple juice, sugar, star anise and 1 cup of water, bring to a boil and simmer for 10 to 15 minutes or until the liquid is reduce to half. Thicken with cornstarch diluted in 1/4 cup of water. Add in the boiled egg and stir cook for another 1 to 2 minutes. Season with salt to taste. Remove from pan and set aside.

Puto Pao - Gallery 1

Puto Pao - Gallery 2

For the batter and steaming: In a big bowl, sift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended. Fill the cupcake moulds to about 1/4 full with the batter. Put in the middle of the mould half quail egg and 1 tsp. of the filling then fill in more batter to nearly full. Top with strips of cheese and salted egg, keep aside. Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Pour enough water and 1 tbsp. of vinegar on the steamer and steam for 20 to 25 minutes. Remove from tray and mould. Serve warm.

Comments

  1. AnonymousDecember 13, 2009 at 8:37 PM

    para san po ang red wine

    ReplyDelete
  2. ut-manDecember 13, 2009 at 10:22 PM

    Ang red wine ay lalong pinapalabas ang flavor at aroma ng nilutong pagkain.

    ReplyDelete
  3. AnonymousDecember 16, 2009 at 1:44 PM

    gumawa ako ng puto pao sinunod ko instruction s batter bkit hindi umalsa?
    bakit nag yellowish ang kulay?paano kaya maging white ang color?resulta p parang kutsinta makunat.

    ReplyDelete
  4. ut-manDecember 17, 2009 at 4:17 AM

    Hi anonymous,
    Pag masyadong yelowish ang kulay at hindi umalsa na parang makunat na kutsinta ang ibig sabihin ay maaring hindi ka gumamit ng baking powder.

    Yong vinegar mixed sa steaming water ang nakakapag-papaputi sa mga steamed buns.

    ReplyDelete
  5. AnonymousApril 14, 2010 at 1:59 AM

    pwede ba oven gamitin ko pagluluto puto pao, kung pwede paano at ano ang temperature?

    ReplyDelete
  6. ut-manApril 15, 2010 at 4:24 PM

    I have not tried it but a reader have tried it on my puto recipe and it got good result. Check it on Puto special post.

    ReplyDelete
  7. AnonymousJuly 6, 2010 at 6:43 PM

    ano po yung star anise???

    ReplyDelete
  8. ut-manJuly 10, 2010 at 6:36 AM

    Star shape sya na nagbbibigay ito ng aroma katulad ng katulad ng madalas natin naaamoy sa mg Chinese restaurant. Check mo yong pics nya sa Pata Tim post.

    http://overseaspinoycooking.blogspot.com/2010/06/pata-tim.html

    ReplyDelete
  9. ut-manJuly 18, 2010 at 8:14 AM

    Update from an Anonymous reader of Puto Special Post!

    Anonymous said...
    You can bake the puto by placing in muffin pans @ 350 oven with a pan of boiling water underneath bake about 35 minutes, The pan of boiling water serves as the "steaming effect " during baking.

    ReplyDelete
  10. marisaOctober 12, 2010 at 4:38 PM

    so i need to put vinegar on steaming water para maputi yung puto??diba lalasa yung vinegar sa puto?tnx

    ReplyDelete
  11. ut-manOctober 13, 2010 at 5:06 PM

    Hi marisa,
    Hindi naman huwag lang masubrahan.

    ReplyDelete
  12. AnonymousOctober 13, 2010 at 5:40 PM

    ok lng po wlang red wine

    ReplyDelete
  13. ut-manOctober 15, 2010 at 12:13 PM

    pwede pag wala okey din daman.

    ReplyDelete
  14. AnonymousOctober 22, 2010 at 8:55 PM

    gaanu po ang itatagal ng puto pao bago po mapanis? ilang araw bago po sya mapanis?

    ReplyDelete
  15. ut-manOctober 22, 2010 at 9:20 PM

    Karaniwan pag inilagay mo sa ref. ang mga lutong pagkain ay umamabot ng 3 to 4 days.

    ReplyDelete
  16. AnonymousOctober 30, 2010 at 12:06 PM

    pwede po bang arena gamitin ko sa puto pao poz mix ko xa all purpose flour.

    lyn

    ReplyDelete
  17. ut-manOctober 30, 2010 at 2:18 PM

    Hi lyn,
    Diko pa natry, baka di sya masyadong aalsa pag bread flour and gagamitin, siguro adjust na lang ang baking powder.

    ReplyDelete
  18. AnonymousNovember 24, 2010 at 3:17 PM

    thanks for your puto recipies. i try kong gawin sa bahay para pag may okasyon, may maihahanda ako, hehehehhe... more power to you and may you get more blessings for your kindess in sharing your stuff.

    ReplyDelete
  19. AnonymousDecember 4, 2010 at 7:59 PM

    i will try these recipe next year s klase q..kc ung puto pandan i have tried it..grabe malinamnam ang kinalabasan lalo siguro itong puto-pao...
    correct measurement and some adjustment s ingredients and also s time lang ang kailangan....
    para skin d best ang recipe dito..
    God bless...

    ReplyDelete
  20. ut-manDecember 5, 2010 at 8:03 AM

    Thank you po, lalo na sa feedback, please keep it coming so we can fine tune the recipe lalo na sa other puto recipes.

    ReplyDelete
  21. AnonymousDecember 6, 2010 at 5:46 AM

    hello thanks for the recipe, puede ba gamitin ang evap milk instead ng powder milk...or what does the powder milk does to the puto...thanks neriz

    ReplyDelete
  22. ut-manDecember 10, 2010 at 5:11 PM

    Hi neriz,
    Yes you can, just adjust the quantity of water accordingly. Powdered milk is supposed to be more concentrated, but you can always adjust the water to milk ingredient ratio.

    ReplyDelete
  23. AnonymousJanuary 10, 2011 at 11:08 AM

    hi,
    saan po ba nakakabili ng mga molde na ginagamit para sa pag luluto ng puto?..thanks susie

    ReplyDelete
  24. AnonymousJanuary 13, 2011 at 12:31 AM

    hello po. wla po b talagang egg na ilalagay sa batter? -gers

    ReplyDelete
  25. ut-manJanuary 13, 2011 at 2:39 PM

    The moulds are sold on most major supermarkets in Metro Manila. Most likely they are not available in places where steamed rice cakes are not as common back home. Cup cake molds are good substitute.

    ReplyDelete
  26. ut-manJanuary 13, 2011 at 2:41 PM

    Hi Gers,
    Wala po... all purpose flour lang talaga.

    ReplyDelete
  27. AnonymousJanuary 20, 2011 at 7:19 PM

    do I need to put 1 tbsp of vinegar in steamer for every cycle of cooking?thank you.

    melanie

    ReplyDelete
  28. ut-manJanuary 21, 2011 at 7:24 PM

    Hi melanie,
    I would suggest use fresh/new water with vinegar for each cycle.

    ReplyDelete
  29. AnonymousFebruary 7, 2011 at 3:01 AM

    pwede bang hindi lagyan ng red wine at star anise? merun bang ibang alternative n pwedeng maging sangkap kung sakaling wlang red wine at star anise?

    kie

    ReplyDelete
  30. ut-manFebruary 7, 2011 at 5:16 AM

    Hi kie,
    You can omit the red wine..
    You may also omit the star anise kaso mawawala yong aroma ng asado. Try mo sa spice section of any supermarket, almost all the supermarket that I have visited ay meron.

    ReplyDelete
  31. AnonymousFebruary 19, 2011 at 1:09 PM

    Bro. ut-man, I think some of your readers/fans...are looking for the regular Puto'ng Puti. Here's a quick recipe I learned from my mom. I think it's the "old" ways of making PUTO'NG PUTI.
    PUTONG PUTI, Easy Way

    Ingredients:
    2 cups rice, soaked in 1 1/2 water for @ 2 hrs. then grounded
    3 tbspns. baking powder
    2 cups white sugar
    1/2 Tspn salt
    grated coconut (for toppings)

    Procedure: The soaked rice mixed with water is easily grounded on electric mixer, the consistency of "THICK BATTER". Add to this the sugar, salt, and baking powder. Mix thoroughly. Pour into the cup cake molds or muffin tray until each is two-thirds full. Fill steamer with water at least 1/2 full. Arrange in a steamer rack the molds with the puto mix. Cover and steam for 30 minutes or until done. Insert a toothpick in each and if it comes out dry, the PUTO is done. Serve with GRATED COCONUT or favorite toppings(butter, slice cheese, etc.)

    ReplyDelete
  32. ut-manFebruary 27, 2011 at 8:45 PM

    Thanks for sharing Bro.

    ReplyDelete
  33. AnonymousMarch 6, 2011 at 5:50 PM

    talaga po bang walang itlog na kasama sa batter....?gumagawa ako nito ngaun...nakasalang na po..hehehe...

    ReplyDelete
  34. ut-manMarch 20, 2011 at 9:12 AM

    Opo walang itlog, sana maganda kinalabasan ang luto mo, hehehe...

    ReplyDelete
  35. AnonymousMarch 24, 2011 at 6:15 PM

    hi this is ria, ask ko lang sa paggawa ng puto pede bang gumamit ng rice flour instead of all purpose flour? first time ko gagawin yung recipe mo.

    ReplyDelete
  36. ut-manApril 4, 2011 at 4:28 PM

    Hi ria,
    I have not tried this recipe with rice flour, i hope some of our readers could help.

    ReplyDelete
  37. AnonymousSeptember 13, 2011 at 4:50 AM

    Can I replace the powdered milk with evaporated milk?...what would be the measurement?

    Thanks.

    ReplyDelete
  38. AnonymousOctober 12, 2011 at 6:49 PM

    i tried the other puto pao recipe i followed the exact procedure and measurements the puto is yellow in color the puto is bit hard/ i used self raising flour aswe do not have all purpose flour nor cake flour.
    what do you think i did wrong the puto tastes like puto but it's hard..

    kamiko..

    ReplyDelete
  39. Mr. TagaloQuotesOctober 22, 2011 at 8:31 PM

    Wow puto pao! I remember I always eat this when I was in elementary. Tuwing labasan lagi akong bumibili niyan. Hehe...Namiss ko tuloy kumain nung makita ko to.

    - Mr. TagalogQuotes

    ReplyDelete
  40. ut-manOctober 28, 2011 at 10:55 PM

    @kamiko,
    I am sorry I could not help you, I have not tried using self raising flour myself either, I hope some of the readers can help you.

    ReplyDelete
  41. aileenNovember 4, 2011 at 9:39 AM

    tnx sa recipe nyo more power!

    ReplyDelete
  42. AnonymousNovember 23, 2011 at 9:55 PM

    hi,im marge..ask ko lang po kasi gumwa me ng puto pao..pero ndi cya masydong umalsa..pede po ba dagdagan ang bking powder??ano po b pde kung gawin pra mas maalsa cya.thanks..hope u can help me.thanks

    ReplyDelete
  43. ut-manDecember 3, 2011 at 4:15 PM

    Hi Marge,
    baka nga kulang sa baking powder, minsan kasi depende rin po sa gamit natin baking powder. Talagang marami pong trial bago makuha ang talagang templa ang paggawa ng puto...

    ReplyDelete
  44. AnonymousJanuary 17, 2012 at 9:03 PM

    helo po pwed bang bigyan ng egg whtes ang puto pao ? - noel

    ReplyDelete
  45. AnonymousFebruary 6, 2012 at 4:57 PM

    gaano poh dapat kalakas ang apoy sa pag luluto? bryan here thanks

    ReplyDelete
  46. ut-manFebruary 26, 2012 at 1:27 PM

    @noel,
    Diko pa po nasusubukan maglagay ng egg whites sa puto.

    @Anonymous,
    Di naman pong kailangan malakas ang apoy sa pag steam, kailangan bahagya lang kumukulo yong tubig para sumingaw at mag-steam.

    ReplyDelete
  47. AnonymousFebruary 27, 2012 at 6:51 PM

    Rhea

    Pwede po nd gumamit ng red wine sa puto pao..

    ReplyDelete
  48. ut-manMarch 24, 2012 at 9:32 AM

    Hi Rhea,
    Pwede po, goodluck...

    ReplyDelete
  49. HonneyJuly 2, 2012 at 8:14 PM

    Hello po! Thanks so much for this recipe. I made puto pao this afternoon using this as my guide and my husband loved it! I just added 2 tbsp of sugar and 2 tbsp of soy sauce. I wanted mine darker and sweeter kasi. :) Didn't put rice wine also coz I made a mistake buying the rice wine vinegar instead. Hehe.

    Thanks a lot!

    ReplyDelete
  50. UnknownDecember 5, 2012 at 8:57 AM

    Thank u for the puto pao recipe..I will try to cook this one..Hoping n maging masarap ang result.. :)

    ReplyDelete
  51. UnknownJanuary 4, 2013 at 3:31 AM

    thanks a lot for your wonderful post and delicious recipe. more power ;)

    ReplyDelete
  52. UT-ManFebruary 11, 2013 at 5:26 AM

    Hi pelagio quilaquil,
    Thanks for your support.

    ReplyDelete
  53. UnknownJuly 8, 2013 at 5:34 PM

    what if walang cheesecloth? may iba bang option?

    ReplyDelete
  54. SprinklesFairyJuly 11, 2013 at 4:15 AM

    hi, wala talagang egg yung batter mixture?

    ReplyDelete
  55. UnknownNovember 22, 2013 at 2:25 PM

    Hi ask ko lang,pano mapalambot ung kinalabadan nung mixture? Dapat ko ba dagdagan ng water? I have tried it ok nman sya kya lang ms gusto ko ms malambot ung puto.tnx

    ReplyDelete
  56. UnknownNovember 22, 2013 at 2:26 PM

    Hi pano mapalamboy ung mixture?ive tried it,ok nmn sya,kya lang ms msarap cguro kung ms malambot ung puto.

    ReplyDelete
  57. UnknownFebruary 8, 2014 at 11:43 PM

    Instead of Anise pwd konting Hoisin sauce

    ReplyDelete
  58. UnknownFebruary 8, 2014 at 11:48 PM

    Pwd naman ilagay ng eggwhite mas ma fluffy sya...in this recipe 4 egg whites will be enough...

    ReplyDelete
  59. UnknownSeptember 19, 2020 at 7:47 PM

    Gaano tumatagal ung puto

    ReplyDelete
    Replies
    1. UT-ManSeptember 20, 2020 at 12:13 AM

      Depende po.

      Regular puto - (home made or bought from refutable store) 2-3 days at room temperature, 6-7 days in fridge with proper container.
      Puto Pao - 2-3 days in fridge with proper container, otherwise kainin agad lalo na kong may itlog.

      If bought in palengke or street peddler, or kainin agad.

      Delete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more