Puto-Pao

I haven't lived in the Philippines in so long that I don't recall this delicacy ever existing but then again, (and sadly at that!) I haven't really given Philippine cuisine much thought nor personal interest as I do now. And what else would prove to be a great introduction to Philippine baking than to steam-bake a combination of traditional party favorites, Puto and Siopao---that's two-in-one! Talk about making up for lost time! The mild sweet taste of  steamed cake dressed with a dollop of  robust adobo filling in the center is absolutely masarap!

Puto-Pao

For the puto, you will need:

3 cups all purpose flour, sifted 
¾ cup sugar  
2 tablespoons baking powder
1½ cups milk 
7 egg whites, at room temperature
¼ teaspoon cream of tartar
8 tablespoons sugar

Adobo Filling
The Adobo filling will need to be prepared a day ahead.

You will need 2 cups flaked and cooked Adobo (scroll down further for recipe)

• Line ramekins with disposable cupcake liner in steamer. The ramekins help the liners from caving in when the mixture is poured. Although, if a circular shape isn't a big issue for you then a sturdy cupcake liner will do which is what I used, and it gave my Puto-Pao a triangular shape.
• In a large bowl, mix flour, sugar, and baking powder. Slowly stir in milk, and mix with a spatula until smooth. Set aside. 
• Using a hand mixer, beat on low speed egg whites and cream of tartar until foamy. Slowly add sugar and beat on high until stiff but not dry. 
• Fold the flour mixture into the beaten egg whites. 
• Fill molds half full with batter, spoon 2 tablespoons adobo filling, and further top with puto mixture enough to cover the rest of the filling. Do not over fill as Puto-Pao will rise when steamed.
• Steam in boiling water for 20 minutes or until done.

Adobo Recipe

For Filipinos,  Adobo is technically a method of cooking that involves stewing with vinegar.  Adobo can also be cooked in a crock pot on low setting. For my Puto-Pao recipe, I used chicken adobo.  Pork, Beef, or any combination of meat for your adobo filling will work just as well.  I gather there are those who are particular to the Asado style, which is the barbeque method, and that will do too.  Please be aware that this recipe approximately serves 6 to 8 and is typically served with steamed rice. For Puto-Pao, you will only need two cups of the adobo mixture.  If there is extra....well, you'll know what to do.

2 1/2 lbs. chicken (can use wings)

1 onion, chopped
3 cloves garlic, minced
1 c. vinegar
1 1/2 c. water
Pepper to taste
1 1/2 c. soy sauce
2 bay leaves

Place all ingredients in a pot and simmer for an hour or until chicken is tender. Let it cool, and flake the meat off the bones. Saute in its own juice until it's almost dry in consistency. The goal is to not make it soupy so you can scoop a teaspoonful into the puto mixture. When this is done then follow procedure for Puto-Pao listed above.


Eto na muna sa ngayon! And hope you enjoy your day!
~Daphne Creel