Puto pao (steamed rice cake with pork filling)

4 servings
15 min
15 min
Very Easy
This delicious Filipino dainty uses the batter of puto and a filling of siopao that is why it is called Puto Pao.


Number of serving: 4

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 1/2 Cup milk

1/2 lb butter, melted

2 Tablespoons baking powder


  • 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.


Puto Pao (Steamed Rice Cake with Pork Filling), photo 1
Puto Pao (Steamed Rice Cake with Pork Filling), photo 2




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