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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By Cuisine: Filipino

By Meal Type: Breakfast | Snacks

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By Cooking Method: Steaming

By Dish Type: Baked Goods

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

Filipino Mamon is a delightful sponge cake that is beloved in Filipino cuisine. It is characterized by its light and fluffy texture, slightly sweet taste, and golden exterior. Mamon is typically enjoyed as a snack or dessert, often paired with a hot cup of coffee or tea.

The key ingredients in Filipino Mamon include flour, sugar, eggs, butter, and milk. These ingredients are mixed together to create a smooth batter, which is then poured into individual molds or baking pans. The batter is baked until golden brown, resulting in a soft and airy cake with a tender crumb.

One distinctive feature of Filipino Mamon is its size and shape. It is often baked in small, round molds, resulting in individual-sized cakes that are perfect for snacking or sharing. Additionally, Mamon is typically brushed with melted butter and sprinkled with sugar after baking, giving it a glossy sheen and a slightly sweet crust.

Filipino Mamon comes in various flavors and variations, including plain, cheese, ube (purple yam), and butter. Each variation offers a unique twist on the classic sponge cake, adding extra flavor and richness to the already delicious treat.

Mamon is a popular dessert in the Philippines and is often enjoyed during special occasions such as birthdays, holidays, and family gatherings. It is also commonly sold in bakeries and pastry shops throughout the country, making it readily available for anyone craving a sweet and satisfying snack.

Overall, Filipino Mamon is a beloved treat that has become a staple in Filipino cuisine. Its light and fluffy texture, sweet taste, and versatility make it a favorite among both locals and visitors alike, offering a taste of Filipino hospitality and culinary tradition with every bite.

Easy Fluffy Mamon Recipe

Recipe by Yummy FoodCourse: Snacks, DessertCuisine: FilipinoDifficulty: Easy

Mamon, a delightful sponge cake that is beloved in Filipino cuisine, is typically enjoyed as a snack often paired with a hot cup of coffee.

Ingredients

6 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1/4 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract
Zest of 1 lemon (optional, for added flavor)
Confectioners’ sugar, for dusting (optional)

Directions

Preheat your oven to 325°F (165°C), and prepare your muffin/cupcake pans by greasing them or using paper liners.
In a mixing bowl, whisk the egg whites at high speed until they form stiff peaks. Set aside.
In a separate bowl, combine the flour and baking powder. Sift the mixture to ensure a light and airy texture.
In another large mixing bowl, cream together the egg yolks and sugar until they are well combined. You can use an electric mixer for this step.
Gradually add the milk, melted butter, vanilla extract, and lemon zest (if using) to the egg yolk mixture. Mix well to incorporate all the ingredients thoroughly.
Slowly fold in the flour mixture into the egg yolk mixture until just combined. Be careful not to overmix, as this may result in a denser texture.
Gently fold the beaten egg whites into the batter. This step will help create that airy and fluffy texture that mamon is known for. Remember to be gentle and fold until the mixture is homogeneous.
Pour the batter into the prepared muffin/cupcake pans, filling each cavity about ¾ full.
Bake in the preheated oven for approximately 15-20 minutes, or until the tops of the mamon are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the mamon from the oven and let them cool in the pans for a few minutes. Then transfer them to a wire rack to cool completely.
Dusted with confectioners’ sugar, serve the Filipino mamon as a delightful treat for afternoon tea, as a dessert, or simply enjoy them at any time when you crave something fluffy and delectable.

Notes

This recipe yields approximately 12-16 mamon, depending on the size of your muffin/cupcake pans and portions.

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There you have it, a classic recipe to create Filipino mamon – a lusciously soft and airy sponge cake that will surely delight your taste buds. Enjoy every bite of this beloved treat and savor the sweetness of Filipino flavors. Happy baking!

Related Recipes:

By Cuisine: Filipino

By Meal Type: Breakfast | Desserts | Snacks

By Main Ingredient: Bread | Dairy | Eggs

By Cooking Method: Baking

By Dish Type: Baked Goods

Other Useful Categories: Beginner Recipes | Comfort Food | Reader Favorites | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly | Vegetarian

IMAGE SOURCE: BrokenSphere, CC BY-SA 3.0, via Wikimedia Commons