Puto pao (steamed rice cake with pork filling)

Ingredients

1) Pork Filling :

• 1/2 Tablespoon oil
• 1/4 cup diced onions
• 1 Tablespoon hoisin sauce
• 1 Tablespoon catsup
• 3/4 Tablespoon sugar
• 1/2 Tablespoon oyster sauce
• 1/8 teaspoon garlic powder
• 1/4 cup water
• 1/2 tablespoon cornstarch dissolved in 1 tablespoon water
• 3/4 Can diced cooked barbecued pork

2) Puto Pao :

• 3 Cup all purpose flour
• 2 Cup sugar
• 2 eggs
• 2 1/2 Cup milk
• 1/2 lb butter, melted
• 2 Tablespoons baking powder

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Preparation

• 1) In a wok/pan, heat the oil then add the onions. Cook in high head for about half a minute.
• Add all the other ingrediencts, except cornstarch and barbecued pork. Allow to cook for another minute.
• Add the cornstarch to thicken the sauce. Then mix in the diced cooked pork. Set aside and cool.
• 2) Line the puto molds or individual silicon muffin cups with cupcake liners or cut banana leaves.
  
• In a bowl, mix all the ingredients together, except the pork filling, until smooth. Fill 1/4 of the molds/cups with the puto batter. Then carefully put a teaspoon of the pork filling at the center of the batter.
• Add more puto batter in the molds/cups until it is 3/4 full. Place the puto molds in a steamer. Cover it with a wet towel before putting on the steamer cover.
• Steam for approximately 10-15 minutes.

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