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SARSAYA® OYSTER SAUCE

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Ingredients

For Pork filling:
1/2 Tbsp. (7.5 ml) Cooking oil
1 cup (200g) Pork, ground
2 tsps. (10g) Garlic, minced
2 Tbsps. (10g) Onion, minced
1 Tbsp. (15ml) Soy sauce
1 tsp. (5g) Cornstarch
1 Tbsp. (15ml) SARSAYA® Oyster Sauce

For Batter:
4 cups (480g) All-purpose flour
1/2 cup (100g) Sugar, white
4 Tbsps. (48g) Baking powder
2 1/2 cups (625ml) Water
1 cup (250ml) Evaporated milk
1/4 cup (57g) Butter
1 drop for every 3/4 cups of batter Food coloring
Oil, for brushing

For Toppings
1 pc. (60g) Salted egg, 10 slices
10 slices (30g) Cheese

NUTRITION INFORMATION

Nutrition Facts
Calories per serving (kcal) 472.3
Carbohydrates (g) 52.1
Proteins (g) 47.4
Fat (g) 16.9
Dietary Fiber (g) 1.4
Calcium (mg) 147.0
Iron (mg) 2.7
Sodium (mg) 711.5

Good to Know Nutrition Facts!

This recipe is high in calcium because of evaporated milk.

Preparation time: 15 minutes
Cooking time: 25 minutes

Procedure

For pork filling:

  1. SAUTÉ. In a hot pan, heat oil and sauté pork until lightly brown then add garlic and onion and cook until fragrant.
  2. SEASON. Add soy sauce, cornstarch, and SARSAYA® Oyster Sauce. Let it cook until the cornstarch dissolves, then set aside.

For batter:

  1. MIX. In a large mixing bowl, mix all-purpose flour, sugar, baking powder, water, evaporated milk, and butter. Whisk well.
  2. COLOR. Add a drop of food coloring for every 3/4 cup of batter then mix it thoroughly.
  3. SET. Using a muffin pan, brush the slots with oil and pour halfway with 2 Tablespoons of batter. Put 2 teaspoons of pork filling and cover with another 2 Tablespoons of batter.
  4. STEAM. Steam for 5 minutes, top with salted egg and cheese then steam it again for another 10 minutes.

Makes 8-10 servings
Serving size: 2 pcs. (140g)

Cooking Tips

In making multi-colored puto pao, mix in a drop of 1 or 2 shades of food color in the batter. You can get a pink shade by adding a drop of red food color or be creative and put drops of yellow and red food color into the batter to make orange puto paos.

Product Used

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