Puto Pao With Dinuguan Filling
- 1 ½ cups MAYA Cake Flour
- ½ cup MAYA All Purpose Flour
- 1 teaspoon baking powder
- 1 tablespoon instant dry yeast
- ¾ cup water
- ½-3/4 cup sugar
- ¼ cup fresh milk
- ½ cup egg whites
- ¼ cup sugar
Prepared or left-over dinuguan
In a clean dry bowl, sift together flours and baking powder. Set aside.
Dissolved yeast in ¼ cup water. Set aside to activate the yeast.
In another bowl, put the remaining water, milk and sugar. Mix wet ingredients thoroughly until sugar is melted.
Add in half of the flour mixture into the wet ingredients, give a quick mix until lightly combined.
Pour in the rest of the flour mixture. Mix until well combined and smooth. Set aside.
Using a hand mixer, whip the egg whites until frothy then slowly add in the sugar and continue beating until stiff peak stage.
Fold in the whipped egg whites into the batter in 3 batches and continue folding until well blended.
Pour batter into 3 ounces “puto” plastic molds up to 1/3 full then put a little amount of dinuguan at the center then pour again puto batter until it reaches a ¾ full amount.
Steam puto for about 10-15 minutes.
Prep time: 15 minutes
Cooking time: 15 minutes
Yield: 2 dozens
If your dinuguan is a bit saucy, try thickening it with a bit of MAYA Cornstarch to make it
suitable for filling.