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Puto pao is a type of steamed mini buns made out of rice and/or all-purpose flour filled with seasoned pork then topped with salted duck eggs, think of it as a cross between siopao and puto. This steamed cake is nearly like a siopao but instead of using a yeast dough this uses an airy batter made of fluffed egg whites with some aid from baking powder.
This Puto pao is a quite new addition in the Philippine cuisine, when I was young I never seen or even just heard about this and just started to become popular sometime in the early 2000’s. Not sure if that’s the case but these assumption was based on my observation when I was still living in Manila. Puto on the other hand has been existing for quite some time, I guess even earlier…
View Full Recipe at Ang Sarap
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