Puto Pao https://www.youtube.com/watch?v=M-2B9yOVUgg 18 servings INGREDIENTS

• For the asado filling: (good for 30 large puto) • 500 grams ground pork • 1 tablespoon oil • 4 cloves of garlic, minced • 1 red onion, minced • 2 tablespoons soy sauce • 2 tablespoons oyster sauce • 1 tablespoon cornstarch • 2 tablespoons brown sugar • 2 tablespoons water • • For the puto pao: (yields 18 large puto) • 1 ½ cup cake flour ** • 1 ½ teaspoon baking powder • ½ cup sugar • ¾ cup water • For the meringue: • 4 egg whites • ¼ cup sugar • For the toppings: • salted egg, thinly sliced • grated cheese DIRECTIONS

• To prepare the asado filling, heat some oil in a pan. Saute the onion and garlic until fragrant. Add the gound pork and saute with the other ingredients. Cook until the meat is lightly browned. Add the soy sauce, oyster sauce and brown sugar. Stir until all the ingredients are fully-combined.

• Make a slurry by dissolving cornstarch in water in a small bowl. Pour the slurry to the asado filling to thicken. Stir to combine well. Set aside and let it cool.

• To make the puto batter, strain the cake flour, baking powder and white sugar in a bowl to remove lumps. Mix it well. Add the water little by little while mixing until you reach the desired consistency. Set aside.

• To make the meringue, place the egg whites in a large bowl and whip using high speed until frothy. Add the sugar little by little while whipping. Continue whipping until you reach stiff peaks.

• Fold the meringue in the puto batter in three parts. Make sure that the meringue is well incorporated with the puto batter.

• Prepare the puto moulders by lining them with cupcake liners. Pour half of the mould with puto batter. Add some asado filling and then pour the rest of the mould with puto batter. Add your desired toppings. Salted egg, grated cheese and some asado filling were used in this recipe.

• Arrange the puto moulds in a steamer. Make sure to cover the steamer lid with a cloth to prevent water from dripping into the puto pieces. Steam for 10 to 12 minutes using medium heat.

• After 12 minutes, do the fork test to check if the puto paos are fully cooked. Remove the puto pieces from the steamer and transfer to a serving plate.

• Remove the cupcake liner before eating. Enjoy! ** Cake flour substitute: 1 cup AP flour – 2 Tablespoons AP flour + 2 Tablespoons cornstarch or arrowroot = 1 cup cake flour