Puto Pao

Ingredients for Puto Pao

• 2 cups flour
• 1 1/2 tbsp baking powder
• 1/2 cup white sugar
• 3/4 cup water
• 1/2 cup fresh milk
• 4 egg whites
• 1/2 tsp cream of tartar
• 1/3 cup sugar
• 250 g pork shoulder, small cubes
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 1/2 cups water
• 2 tsp cornstarch mixed with 2 tbsp water
• 6 garlic cloves
• Freshly ground black pepper
• Oil, for cooking
• Salted duck eggs, sliced
• 1 tbsp vinegar, for steamer water

How to cook Puto Pao

1. 1.Sift flour, baking powder, and 1/2 cup sugar; stir in water and milk until lump-free.
2. 2.Whip egg whites with cream of tartar to soft peaks; gradually add 1/3 cup sugar to stiff peaks, then fold into batter.
3. 3.Sauté garlic in oil, brown pork, then simmer with soy sauce, brown sugar, and water for 45–60 minutes until tender.
4. 4.Stir in cornstarch slurry over high heat, shred pork as liquid thickens, then cool the filling.
5. 5.Boil steamer water with vinegar; grease molds, fill halfway with batter, add 2 teaspoons filling, cover with batter, and top with duck egg.
6. 6.Steam 15 minutes with a cloth under the lid; cool slightly, unmold, and serve.