Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- Let baked desserts cool completely before slicing to set the structure and prevent crumbling.
- Use room-temperature eggs and butter for better emulsion and a smoother batter.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Puto Pao
Made with pork, knorr liquid seasoning, onion and soy sauce — a sweet puto pao treat that's perfect for merienda or dessert.
Instructions
- Make the asado filling. Heat oil in a cooking pot. Saute onion until translucent.
- Add pork. Cook until it turns light brown.
- Pour-in soy sauce and water. Let boil.
- Add star anise. Cook on low heat for 30 to 35 minutes.
- Add sugar. Stir. Put-in Knorr liquid seasoning and ground black pepper.
- Combine cornstarch and 3 tablespoons water. Mix well. Pour into the pot and cook until the sauce thickens. Set aside.
- Start making the puto batter. In a large bowl, combine all purpose flour, cake flour, sugar, and baking powder. Mix well.
- Add egg, evaporated milk, water, and butter. Mix all the ingredients thoroughly.
- Pour about 1 tablespoons of batter mixture on each mold.
- Put about 1 to 1/2 teaspoon of asado filling per mold. Add more batter until the mold is around 3/4 full.
- Arrange the molds in a steamer. Steam for 2 to 3 minutes.
- Top with a slice of salted duck egg. Continue steaming for 13 to 15 minutes.
- Remove the molds from the steamer. Let it cool down.
- Gently loosen the Puto Pao and remove from the mold. Arrange on a serving plate. Serve!
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Pro Tips & Troubleshooting
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- Let baked desserts cool completely before slicing to set the structure and prevent crumbling.
- Use room-temperature eggs and butter for better emulsion and a smoother batter.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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