Tag: Milk

Homemade Puto Pao Recipe

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.

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.

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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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Easy Fluffy Mamon Recipe

Mamon is typically enjoyed as a snack or dessert, often paired with a hot cup of coffee or tea.

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.

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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!

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Easy Corn Chowder Recipe

Corn chowder is a rich and creamy soup renowned for its comforting, hearty nature.

Corn chowder is a rich and creamy soup renowned for its comforting, hearty nature. This classic American dish typically features a base of sweetcorn kernels, combined with a flavorful mixture of vegetables, broth, and dairy. It embodies the essence of comfort food, ideal for cold weather and appreciated year-round.

The core ingredients of corn chowder are corn, potatoes, onions, and often, a combination of celery and carrots. These vegetables provide a delightful medley of textures and flavors. The base is prepared by sautéing onions, celery, and carrots in butter until they become tender. Flour is then added to create a roux, contributing to the soup’s thick and creamy consistency.

The addition of diced potatoes infuses the chowder with a satisfying starchiness. Potatoes not only enhance the soup’s texture but also serve as a vehicle for absorbing and balancing the flavors of the other ingredients. This mixture is then further enriched with chicken or vegetable broth.

The defining characteristic of corn chowder is its creaminess, which is achieved by incorporating milk or heavy cream. This step imparts a luscious, velvety texture, making each spoonful a delightful experience. The milk or cream is added once the vegetables and potatoes have simmered until tender, and the chowder is heated without boiling to avoid curdling.

Seasonings such as dried thyme, salt, and pepper are included to elevate the flavor profile. These ingredients bring a subtle herbal note and the necessary balance of savory and salty elements to the chowder.

Corn chowder can be garnished with a variety of toppings, such as bacon bits, chopped green onions, shredded cheese, or fresh herbs. These toppings add extra layers of flavor and texture, enhancing the overall enjoyment of the dish.

Corn chowder is a versatile and customizable soup, with variations that include the addition of ingredients like diced ham, bell peppers, or even spicy elements like jalapeños for those who enjoy a bit of heat. This beloved soup embodies warmth, flavor, and a sense of tradition, making it a cherished favorite for many.

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Easy Corn Chowder Recipe

Recipe by Yummy FoodCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

6

servings

Corn chowder is a rich and creamy soup renowned for its comforting, hearty nature.

Ingredients

  • 2 tablespoon butter or margarine

  • 1 cup chopped onion

  • ½ cup chopped celery

  • 1½ cups diced, pared potatoes, cut in ½-inch cubes

  • 2 cups corn, fresh or frozen

  • 1½ cups water

  • 2 chicken bouillon cubes

  • ¼ teaspoon thyme

  • 1 cup milk

  • 1 cup light cream

  • Salt to taste

  • Pepper to taste

Directions

  • In a medium saucepan, melt butter; add onion and celery and cook until tender.
  • Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
  • Cover and simmer for 15 minutes, or until potatoes and corn are tender.
  • Add milk and cream.
  • Heat through.

Notes

  • If cooking outdoors, you can substitute evaporated milk or powdered milk. Paprika or pepper can be added for spicier flavor.

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Classic Filipino Pandesal Recipe

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Classic Filipino Pandesal Recipe

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Pandesal or pan de sal (Filipino and Spanish for “salt bread”), is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt. Pan de sal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for “stick”) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. It is most commonly served hot and may be eaten as is, or dipped in coffee, hot chocolate or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat. Its taste and texture closely resemble those of the Puerto Rican bread pan de agua, French baguette, and Mexican bolillos. Contrary to its name, pan de sal tastes slightly sweet rather than salty. Most bakeries bake pandesal in the morning for breakfast consumption, though some bake pandesal the whole day.

https://en.wikipedia.org/wiki/Pandesal

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Classic Filipino Pandesal Recipe

Recipe by Yummy FoodCourse: BreakfastCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

2

hours 
Cooking time

25

minutes
Calories

589

kcal
Total time

2

hours 

25

minutes

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Ingredients

  • 2 cups bread flour

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1 pouch rapid rise yeast

  • 1/2 cup white sugar

  • 5 tbsp melted butter

  • 1 1/4 cup fresh milk (lukewarm)

  • 1 cup bread crumbs

  • 1 tsp salt

  • 1 egg

  • 1 tbsp cooking oil

Directions

  • In a bowl, combine the yeast, sugar, and milk. Stir until the yeast and sugar are fully dissolved. You can also use water instead of milk.
  • In the mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder then mix well.
  • Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed. You can use your hands to effectively mix the ingredients.
  • In a flat surface, knead the dough until the texture becomes fine.
  • Mould the dough and put back in the mixing bowl, cover with damp cloth and let the dough rise for at least 45 minutes to 1 hour.
  • After the dough has risen, transfer to a lightly floured flat working surface.
  • Roll into a log then cut into four to six equal pieces.
  • Take another portion of the dough, roll again into a log and cut into equal pieces, repeat this step until all the dough is done.
  • Roll each piece of dough in breadcrumbs then arrange on a baking tray for at least an inch apart (so it won’t stick together when it rises later on).
  • Leave the dough in the tray to rise again for 15 to 20 minutes.
  • Pre-heat the oven at 190°C (375°F) for 10 minutes. If using a fan assisted oven, reduce the heat according to the user’s manual.
  • Bake for 20 to 25 minutes or until nicely browned outside.
  • Enjoy with different “palaman” like Peanut Butter.

Nutrition Facts

4 servings per container

Serving Size221

  • Amount Per ServingCalories589
  • % Daily Value *
  • Total Fat 24.33g 32%
    • Saturated Fat 12.015g 61%
    • Trans Fat 0.607g
  • Cholesterol 200mg 67%
  • Sodium 886mg 39%
  • Potassium 388mg 9%
  • Total Carbohydrate 78.38g 29%
    • Dietary Fiber 2.9g 11%
    • Total Sugars 17.91g
  • Protein 14.3g 29%
  • Vitamin A 29mcg 4%
  • Calcium 20mg 2%
  • Iron 26mg 145%
  • Vitamin D 4mcg 20%
  • Vitamin E 7mg 47%
  • Vitamin K 9mcg 8%
  • Thiamin 81mg 6750%
  • Riboflavin 59mg 4539%
  • Niacin 41mg 257%
  • Vitamin B6 11mg 648%
  • Vitamin B12 55mcg 2292%
  • Folate 72mcg 18%
  • Pantothenic Acid 26mg 520%
  • Phosphorus 42mg 4%
  • Magnesium 10mg 3%
  • Zinc 17mg 155%
  • Selenium 67mcg 122%
  • Copper 17mg 1889%
  • Manganese 33mg 1435%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Easy Yema Balls Recipe

Yema Balls are a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”.

Easy Yema Balls Recipe

Here is an easy Yema Balls recipe that every beginner cook could easily make.

What are Yema Balls?

Yema is a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”. Like other egg yolk-based Filipino desserts, it is believed that yema originated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused the discarded egg yolks into various dishes. Among them is yema, which is possibly based on the Spanish pastry Yemas de Santa Teresa.
Yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. They are then shaped into small balls or pyramids and covered in white sugar. Milk (or condensed milk) later became part of the recipe (probably during the American period). Modern variations also usually include chopped nuts.

https://en.wikipedia.org/wiki/Yema_(candy)

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Easy Yema Balls Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

890

kcal
Total time

40

minutes

Yema Balls are a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”.

Ingredients

  • 1 can sweetened condensed milk (414mL)

  • 6 egg yolks

  • 1 tsp vanilla essence

  • 1/2 kg white sugar

Directions

  • In a frying pan/ pot, mix the condensed milk egg yolks, and vanilla essence until well blended.
  • Bring to a boil, then reduce to low heat to prevent the mixture from burning.
  • Using a metal spatula, constantly stir the milk as if you are scraping the bottom of the pan. Prevent milk from burning and sticking to the pan/ pot.
  • The mixture is ready when it forms a ball.
  • When it cools, shape the mixture into balls, 2 to 3 cm in diameter.
  • Place the yema balls on a wide plate with white sugar then roll to coat.
  • Once coated, pick up each ball with a toothpick. Set aside to cool.
  • Optional: Wrap the balls in cellophane and twist both ends to secure.

Nutrition Facts

4 servings per container

Serving Size251

  • Amount Per ServingCalories890
  • % Daily Value *
  • Total Fat 15.4g 20%
    • Saturated Fat 7.879g 40%
    • Trans Fat 0g
  • Cholesterol 310mg 104%
  • Sodium 141mg 7%
  • Potassium 400mg 9%
  • Total Carbohydrate 179.74g 66%
    • Dietary Fiber 0g 0%
    • Total Sugars 176.52g
  • Protein 11.89g 24%
  • Vitamin A 27mcg 3%
  • Vitamin C 3mg 4%
  • Calcium 32mg 3%
  • Iron 5mg 28%
  • Vitamin D 10mcg 50%
  • Vitamin E 5mg 34%
  • Vitamin K 1mcg 1%
  • Thiamin 12mg 1000%
  • Riboflavin 52mg 4000%
  • Niacin 2mg 13%
  • Vitamin B6 11mg 648%
  • Vitamin B12 39mcg 1625%
  • Folate 12mcg 3%
  • Pantothenic Acid 30mg 600%
  • Phosphorus 50mg 4%
  • Magnesium 9mg 3%
  • Zinc 19mg 173%
  • Selenium 54mcg 99%
  • Copper 5mg 556%
  • Manganese 2mg 87%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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