Puto Pao is a delightful fusion of two beloved Filipino snacks: puto, a type of steamed rice cake, and siopao, a steamed bun typically filled with savory meat. This unique combination creates a soft, fluffy, and slightly sweet rice cake with a savory meat filling, offering a harmonious blend of textures and flavors that is both comforting and satisfying.

The outer layer of Puto Pao is made from a batter similar to that of traditional puto. It typically consists of rice flour or all-purpose flour, sugar, baking powder, water, and sometimes milk, which is then steamed to achieve its characteristic light and airy texture. This mildly sweet and soft base serves as the perfect complement to the savory filling encased within.

The filling of Puto Pao is usually inspired by the asado filling used in siopao. Asado is a savory-sweet meat filling made from diced pork or chicken, simmered with soy sauce, oyster sauce, hoisin sauce, and sugar until it becomes tender and flavorful. This rich, umami-filled filling is thickened with cornstarch to achieve a consistency that holds well inside the puto batter.

What sets it apart is not just the delightful combination of the soft rice cake and the savory filling, but also the toppings that can be added. A slice of salted egg or cheese on top of each Puto Pao adds an extra layer of flavor and a touch of visual appeal, enhancing the overall eating experience.

Puto Pao is typically enjoyed as a snack or merienda (afternoon snack) and is popular at Filipino gatherings and celebrations. It offers a convenient and portable option that can be enjoyed warm or at room temperature. This innovative dish reflects the Filipino penchant for combining flavors and textures in creative ways, making Puto Pao a beloved treat in Filipino cuisine.

Homemade Puto Pao Recipe

Recipe by Yummy FoodCourse: SnacksCuisine: FilipinoDifficulty: Medium

Puto Pao is a delightful fusion of two beloved Filipino snacks: puto, a type of steamed rice cake, and siopao, a steamed bun typically filled with savory meat.

Ingredients

For the Puto Batter:
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
2 cups water
1/2 cup evaporated milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Asado Filling:
1/2 Kilo pork shoulder or belly, diced
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup hoisin sauce
1/4 cup sugar
1/2 cup water
1 tablespoon cornstarch dissolved in 2 tablespoons water (for thickening)
1 tablespoon cooking oil
For Topping:
Salted egg slices (optional)
Cheese slices (optional)

Directions

Prepare the Asado Filling:
Sauté Aromatics:
Heat the cooking oil in a pan over medium heat.
Sauté the garlic until fragrant, then add the onions and cook until translucent.
Cook the Pork:
Add the diced pork and cook until browned on all sides.
Add Sauces and Simmer:
Pour in the soy sauce, oyster sauce, hoisin sauce, sugar, and water. Stir well to combine.
Bring to a boil, then lower the heat and let it simmer until the pork is tender and the sauce has reduced.
Thicken the Sauce:
Add the cornstarch slurry to the pan, stirring continuously until the sauce thickens.
Remove from heat and set aside to cool.
Prepare the Puto Batter:
Combine Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
Add Wet Ingredients:
Gradually add the water, evaporated milk, vegetable oil, and vanilla extract. Mix until smooth and well combined.
Assemble and Steam:
Prepare the Molds:
Grease puto molds or muffin cups lightly with oil.
Fill with Batter:
Pour a small amount of batter into each mold, filling them halfway.
Add Filling:
Place a spoonful of the asado filling in the center of the batter in each mold.
Top with Batter:
Pour more batter over the filling, covering it completely and filling the molds almost to the top.
Add Toppings:
If desired, place a slice of salted egg or cheese on top of each filled mold.
Steam the Puto Pao:
Arrange the filled molds in a steamer. Make sure there is enough space for steam to circulate.
Cover the steamer with a clean kitchen towel before placing the lid to prevent water from dripping onto the puto pao.
Steam over medium heat for about 15-20 minutes, or until a toothpick inserted into the puto comes out clean.
Cool and Serve:
Remove the molds from the steamer and let the puto pao cool slightly before removing them from the molds.
Serve warm and enjoy!

Notes

These fluffy and savory puto pao buns are a delicious treat, perfect for any occasion.

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

Palitaw sa Latik is a delightful Filipino dessert that consists of glutinous rice cakes coated in grated coconut and drizzled with a sweet caramel sauce made from coconut milk. This traditional delicacy is popular across the Philippines and is often enjoyed as a snack or dessert, especially during festive occasions and gatherings.

To prepare Palitaw sa Latik, glutinous rice flour is mixed with water to form a smooth and pliable dough. The dough is then shaped into small, flat discs, which are dropped into a pot of boiling water and cooked until they float to the surface. This cooking process gives the rice cakes their distinctive chewy texture and ensures that they are cooked through.

Once the rice cakes are cooked, they are removed from the water and allowed to cool briefly before being coated in grated coconut. The coconut adds a delightful texture and flavor to the rice cakes, complementing their chewy consistency with its sweet and nutty taste.

The finishing touch for Palitaw sa Latik is the caramel sauce, known as “latik,” which is made by simmering coconut milk and brown sugar until thick and syrupy. The sauce is then drizzled over the rice cakes, imparting a rich and indulgent flavor that perfectly complements the sweetness of the coconut and the chewiness of the rice cakes.

Palitaw sa Latik is often served on banana leaves or wax paper, adding to its rustic and traditional appeal. It is typically enjoyed with a hot cup of coffee or tea, making it the perfect afternoon snack or dessert to share with family and friends.

Overall, Palitaw sa Latik is a delightful and indulgent Filipino dessert that showcases the country’s love for sweet treats and coconut-based dishes. With its chewy rice cakes, sweet grated coconut, and rich caramel sauce, it is sure to satisfy any sweet tooth and leave a lasting impression with its irresistible flavor and texture.

Easy Palitaw sa Latik Recipe

Recipe by Yummy FoodCourse: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Palitaw sa Latik is a delightful Filipino dessert that consists of glutinous rice cakes coated in grated coconut and drizzled with a sweet caramel sauce made from coconut milk.

Ingredients

2 cups glutinous rice flour
1 cup water
1 cup grated coconut (for coating)
1 cup coconut milk
1 cup brown sugar

Directions

In a mixing bowl, combine the glutinous rice flour and water. Knead the mixture until it forms a smooth dough. If the dough is too dry, add a little more water. If it’s too sticky, sprinkle some more glutinous rice flour.
Divide the dough into small portions and shape them into balls. Flatten each ball into a disc shape, forming around 2 to 3 inches in diameter. The flat discs will be the base of your palitaw.
In a large pot, bring water to a gentle boil. Drop the discs into the boiling water. Cook them until they float to the surface, which should take around 2 to 3 minutes.
Once the discs float, remove them from the water using a slotted spoon or a strainer. Place them on a lined plate to cool down.
In a separate pan, combine the coconut milk and brown sugar. Stir the mixture over low heat until the sugar is completely dissolved and the sauce has thickened slightly. This delicious coconut syrup is known as latik.
In another pan, toast the grated coconut until it turns golden brown. Be careful not to burn it. This toasted coconut will be used as a coating for your palitaw.
Take each cooled palitaw disc and dip it into the latik sauce, making sure it is coated evenly. You can dip the entire disc or simply drizzle the sauce over the top.
Lastly, roll the coated palitaw in the toasted grated coconut, ensuring that each side is covered. The coconut adds a delightful crunch and enhances the overall flavor.
Arrange your Palitaw sa Latik on a serving plate and enjoy this mouthwatering Filipino delicacy with friends and family.

Notes

This recipe usually yields around 15 to 20 pieces, depending on the size of the palitaw.

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With its chewy texture, sweet coconut sauce, and toasted coconut coating, Palitaw sa Latik is sure to satisfy your cravings for a delightful Filipino dessert. Celebrate the rich culinary heritage of the Philippines as you savor every bite of this treat. Enjoy the experience and indulge in the flavors of this beloved delicacy. Happy cooking and savoring!

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons