February 12, 2010

Food Friday: Puto Pao

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Puto Pao
are they puto or siopao?, they're both, sort of
food friday chiclet Check out Maiylah's blog for more FoodFriday

Puto Pao
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

grated cheese
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.


Bette said...

looks delish! will bookmark :D

Sidney said...

Indeed...yummy !

Mirage said...

I've always wanted to learn how to make siopao, ok din ang puto pao basta yun laman sa loob masarap....salamat sa recipe, matry!

Oggi said...

Bette and Sidney, Filipino food rocks!:)

G, siopao medio matrabajo pero mas masarap naman.:)

Anonymous said...

I'm a follower of yours. LOVE your pictures. What kind of camera do you use?

Oggi said...

Ching, thanks.:)
It's Cannon Power Shot SX10IS

Anonymous said...

subukin ko rin di ko natry

sarah said...

oggi, you can also try using "barbecue pulled pork" from Sam's Club for the filling.

Anonymous said...

may i ask where can i buy the hoi sin sauce and the charsiu?i went to our barangay market but they are not available.pls advice.tnx

Oggi said...


Hoi sin sauce and char siu sauce may be available at your grocery stores. You can make char siu at home. The recipe is here.

Anonymous said...

hi there, i tried the recipe, tama naman ang measurement pero bakit yellowish ang puto ko at lubog ang ibabaw

Oggi said...

Anon @9/21/2011 Did you use whole eggs? The recipe calls for egg whites only. I don't know why yours turned yellow and didn't rise. Maybe the type of flour and baking powder?

As for your second comment, sorry, but I don't respond by email. Click the Subscribe by email button below to receive my response. Thanks.:)

Anonymous said...

*-*Oooo i love Puto *-* my mom come's from Philippine's && every b-Day && Party we eat Puto && at the Breakfest(;

Anonymous said...

OMG I must try this recipe, it looks so yummy! One question, can I bake them in a bain marie instead of using the steamer? I don't have the individual puto molds yet so I'll have to bake them in the oven and will have to make do with a muffin pan. Thanks :-)

Oggi said...

Yes, why not. Let me know how they turn out.:)

Anonymous said...

hi oggi, i would like to ask your permission to use your puto photo (above) for a show on lifestyle network. we can credit photo to you in ending credits of show. thanks so much.

jennie celdran

Oggi said...

Hi Jennie,


Anonymous said...

I try also pero nag yellowish din yung color ng puto.. sinunud q naman po measurement ng ingredients.

Oggi said...

Anonymous @08/25/2013,
I have no idea why it should turn yellow if you used just egg whites. It's probably your flour but I can't say for sure. Sorry.

Anonymous said...

What is a substitute for cream of tartar

Oggi said...

A half teaspoon fresh lemon juice would be a good substitute but add it after the whites are beaten until foamy.

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