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 Cooking Method: Steaming

By Dish Type: Baked Goods

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

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

Puto Flan, also known as Leche Puto, is a delectable Filipino dessert that combines the fluffy texture of puto (rice cake) with the creamy richness of leche flan (caramel custard). This delightful treat is a fusion of two beloved Filipino desserts, resulting in a unique and indulgent creation that is sure to satisfy any sweet tooth.

At its core, Puto Flan consists of two distinct layers: a soft and airy rice cake layer on the bottom and a smooth and creamy leche flan layer on top. The rice cake layer is made from a mixture of rice flour, sugar, baking powder, and water, which is poured into individual molds or ramekins and steamed until light and fluffy.

Meanwhile, the leche flan layer is prepared separately by caramelizing sugar in a saucepan until golden brown, then pouring it into molds to create a caramelized base. A mixture of condensed milk, evaporated milk, eggs, and vanilla extract is then poured over the caramelized sugar, creating a silky-smooth custard layer.

Once both layers are prepared, the rice cake batter is carefully poured over the set leche flan layer, allowing the two components to meld together during the steaming process. As the Puto Flan steams, the flavors of the rice cake and leche flan infuse together, creating a harmonious blend of textures and tastes.

After steaming, the Puto Flan is allowed to cool before being unmolded and served. Each bite offers a delightful contrast of textures, with the soft and airy rice cake layer complementing the creamy richness of the leche flan. The caramelized sugar adds a hint of sweetness and a subtle caramel flavor, elevating the dessert to new heights of indulgence.

Puto Flan is often enjoyed as a special treat during celebrations, gatherings, or simply as a decadent dessert to satisfy a craving. Its unique combination of flavors and textures makes it a standout dish in Filipino cuisine, showcasing the creativity and ingenuity of Filipino dessert makers. Whether enjoyed on its own or paired with a hot cup of coffee or tea, Puto Flan is sure to delight with its irresistible charm and delicious taste.

Easy Puto Flan (Leche Puto) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Puto Flan, also known as Leche Puto, is a delectable Filipino dessert that combines the fluffy texture of puto (rice cake) with the creamy richness of leche flan (caramel custard).

Ingredients

For the Puto:
2 cups of All-purpose flour
4 tsps Baking powder
2/3 cup of white granulated sugar
1/2 tsp Salt
4 egg whites
1 & 1/4 cup of water
A few drops of yellow food coloring (optional)
For the Flan:
4 egg yolks
1 can of sweetened condensed milk (370g)
2 tsps of lemon or calamansi juice

Directions

Create the flan by mixing the egg yolks and condensed milk, then add the lemon/calamansi juice.
Heat water in your steamer, and then bring to a boil. Grease your puto molds lightly, and fill them with your flan mixture about 1/3 full.
Steam your flan for 20 minutes. Check your flan once in a while and see if the flan is almost cooked and no longer in its liquid form. Once it is ready, set aside.
To create your puto mixture, start by sifting the dry ingredients together. Add the wet ingredients and mix (remember not to overmix).
Add your puto mixture over your flan mixture and steam again for around 15 minutes. Or until it has risen and shows a shiny dome.
Allow them to cool down before you remove them from the molds to make sure that the flan and the puto stick together.
Use a knife to loosen the puto from the mold and tap slightly to release.
Serve and enjoy!

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By Cuisine: Filipino

By Meal Type: Desserts | Snacks

By Main Ingredient: Dairy | Eggs | Flour

By Cooking Method: Steaming

By Dish Type: Baked Goods

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

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

IMAGE SOURCE: Mica Geneta Teodoro, CC BY-SA 4.0, via Wikimedia Commons