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
2 cups flaked or finely chopped char siu (Chinese roast pork)
2 tablespoons hoi sin sauce
thinly sliced salted duck eggs, optional
- Grease puto molds or cups with vegetable oil or spray.
- In a large bowl, mix flour, sugar, and baking powder. Slowly stir in milk and mix with a wooden spoon or spatula until smooth. Set aside.
- In a stand mixer with the balloon whisk attached, beat on low speed the egg whites and cream of tartar until foamy. Slowly add sugar 1 tablespoon at a time and beat on high until stiff but not dry.
- Fold in the flour mixture into the beaten egg whites.
- Mix flaked char siu and hoi sin sauce.
- Fill molds half full with batter, spoon 2 tablespoons pork filling, top with a little more puto mixture to just cover the filling. Sprinkle with cheese and add a slice of egg on top.
- Steam in rapidly boiling water for 20 minutes. Remove from molds and serve while hot.