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.
Good to Know Nutrition Facts
This recipe is high in calcium because of evaporated milk.