Colorful Puto PaoSARSAYA® OYSTER SAUCE
- 1/2 Tbsp. (7.5 ml) Cooking oil
- 1 cup (200g) Pork, ground
- 2 tsps. (10g) Garlic, minced
- 2 Tbsps. (10g) Onion, minced
- 1 Tbsp. (15ml) Soy sauce
- 1 tsp. (5g) Cornstarch
- 1 Tbsp. (15ml) SARSAYA® Oyster Sauce
- 4 cups (480g) All-purpose flour
- 1/2 cup (100g) Sugar, white
- 4 Tbsps. (48g) Baking powder
- 2 1/2 cups (625ml) Water
- 1 cup (250ml) Evaporated milk
- 1/4 cup (57g) Butter
- 1 drop for every 3/4 cups of batter Food coloring
- Oil, for brushing
- 1 pc. (60g) Salted egg, 10 slices
- 10 slices (30g) Cheese
- SAUTÉ (Pork Filling). In a hot pan, heat oil and sauté pork until lightly brown then add garlic and onion and cook until fragrant.
- SEASON (Pork Filling). Add soy sauce, cornstarch, and SARSAYA® Oyster Sauce. Let it cook until the cornstarch dissolves, then set aside.
- MIX (Batter). In a large mixing bowl, mix all-purpose flour, sugar, baking powder, water, evaporated milk, and butter. Whisk well.
- COLOR (Batter). Add a drop of food coloring for every 3/4 cup of batter then mix it thoroughly.
- SET (Batter). Using a muffin pan, brush the slots with oil and pour halfway with 2 Tablespoons of batter. Put 2 teaspoons of pork filling and cover with another 2 Tablespoons of batter.
- STEAM (Batter). Steam for 5 minutes, top with salted egg and cheese then steam it again for another 10 minutes.
In making multi-colored puto pao, mix in a drop of 1 or 2 shades of food color in the batter. You can get a pink shade by adding a drop of red food color or be creative and put drops of yellow and red food color into the batter to make orange puto paos.
Cooking Time: 25 minutes Preparation: 15 minutes Servings: 8-10 Serving size: 2 pcs. (140g)
Calories per serving (kcal)
Dietary Fiber (g)
Good to Know Nutrition Facts
This recipe is high in calcium because of evaporated milk.