Puto Pao Recipe
4 egg whites (equivalent to 1/2 cup measure), whipped until foamy
2 cups cake flour
1/2 cup white sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 1/2 cups whole milk or diluted evaporated milk
3 tablespoons mayonnaise
1 18 oz container shredded pork in barbecue sauce (store-bought)
1/4 cup hoisin sauce
extras/extenders: raisins, carrots, hard-boiled eggs, peas
Blend well shredded pork and hoisin sauce and add extenders/extras; set aside. Pam-spray muffin pans or mamon molders.
In a bowl, combine cake flour, sugar, baking powder and salt. Mix in milk and mayonnaise and beat until well-blended.
Fold in beaten egg whites. Pour puto batter in greased muffin cups about half-full. Add a tablespoon of meat filling in each cup.
Steam for 15 to 20 minutes.
Pairs Well With
Individual muffin-size white cakes filled with ground pork or chicken and extras like carrots, raisins, peas --- puto-pao snacks are getting so popular these days, enjoy!