PUTO PAU

Another steamed fusion of cake and bun, sweet and savoury.

Puto is a steam cake made of rice or flour, sweet and fluffy. On the other hand, siopao or pao/ pau or bao is a steamed bun made of flour filled with meat, fruit paste, nuts or  chocolates, soft and chewy buns, a whole meal in itself. Puto or pao are usually eaten as a snack or "meal in betweeners" as it is light meal to be called a meal yet quite a heavy snack to be called a snack. The reasons they are perfectly referred to as "hi-tea." But, the world has drastically changed into a complex community, so whatever you call it, once you popped it into your mouth, it's a food for the soul!😊

There are many ways of mixing the puto base but i would go the path of mreingue-less puto to save time and ingredients, so here it is---

PUTO PAU

Makes about 18 pau. (You can also make this puto without the filling just garnish with cheese)

Ingredients

Egg whites from 2 whole eggs

1/4 c fresh milk

1 1/2 c water

1 c caster sugar

1 3/4 c cake flour

2 tbsp baking powder

Cheese for topping (cubes, strips, grated or shredded)

In a bowl, place egg whites and using a whisk, beat the egg.

Pour milk and water into the egg and whisk to combine

Add sugar and whisk to dissolve the sugar.

Add flour and baking powder.

Mix until all ingredients are combined and no flour lumps.

Let it rest for about 30 minutes or while you prepare the filling (you can use any filling you like)

Assembly

Using a silicone (cupcake) moulder, place the moulder inside the steamer and put the filling at the center of the mould. Then, pour some puto batter to cover half of the filling.

Place the steamer in the heat or steaming base (if using an electric steamer), cover with cheesecloth and steam for about 5 minutes. This is to paste the filling at the bottom of the pau and prevent it from floating to the top of the puto while steaming.

When done, take the puto out and pour additional puto batter up to the rim of the moulder. Then return to the heat or steaming base and continue steaming for another 10 minutes.

When done, take the puto out (you can top it immediately with cheese or let it sit to warm before topping with cheese, so the cheese will not totally melt but will still be sticking to the puto).

That's it enjoy!