Puto pao (steamed rice cake with pork filling)

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.