Sunday, April 10, 2016

Puto Pao

My mom bought a kilo of rice flour three weeks ago because my dad asked her to cooked puto or rice cake.  However, for some reason the rice flour remains as a rice flour.  My mom may have forgotten she bought it.  It remains untouched on our dining table for several weeks.

Today, I saw it, still in its place waiting to be cooked.  I initially thought of cooking it as a simple puto but I remembered our neighbor gave us puto pao before.  So puto pao it is.

I asked my dad, since my mom is not around, if we have some ground pork and luckily we have.  Then I remembered I still have three chorizo Macau left and thought of adding this in the puto pao recipe.  The recipes I found in the internet call for water or coconut milk, however, I do not have one, but I have a can of my favorite evaporated milk so this will do.

Maybe you are wondering what is puto pao.  It's just a simple puto with siopao filling inside.  That's where "pao" came from.  I like the rice flour-based puto than the all purpose flour-based recipe.  It does not have that floury after taste.  Plus, it has less ingredients.  I remembered my friend who was so amazed about the puto pao and asked me if I ever heard of puto pao.  I just said ofcourse, welcome to 2015 my friend.


1/4 kilo                          Ground Pork
2 cups                            Water
3 pieces                         Chorizo Macau, sliced
1/3 cup                          Water
3 Tablespoons             Light Soy Sauce
2 Tablespoons             Mirin
2 Tablespoons             Brown Sugar
Salt and black pepper to taste
2 pieces                         Salted Eggs, sliced into 12 parts each
2 cups                            Rice Flour
2 Tableapoons             Baking Powder
1 cup                              White Sugar
1 3/4 cups                      Milk


In a pan, combine pork and water and simmer until 1/4 cup of water is left.  We are extracting the pork fat here so no need for cooking oil.  Add the sliced chorizo Macau and continue simmering until no water is left.  By this time, we already extracted the fat from the ground pork and chorizo Macau.  Stir fry until the ground pork turns brown.

Add water, soy sauce, mirin, sugar, salt and pepper and simmer until the water dries up.  Set aside to cool.

Sift together the rice flour, baking powder and sugar.  Whisk it together to distribute the ingredients evenly.  Make a well in the middle and add milk.  Whisk it again until you have a smooth batter.

Prepare 24 muffin cups brushed with oil.  Pour the batter up to 3/4 full.  Add a tablespoonful of the filling and top with sliced salted egg.  Steam for 20 minutes.  I just equally divided the filling into 24 parts and it all depends on the size of your muffin cups.


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