Let’s talk puto pao. Puto, pronounced as pooh-toh, is a Filipino version of steamed cakes. Pao, pronounced as pow, is short for siopao; our Filipino version of steamed meat buns, also known as char si bao. In modern Filipino cuisines, comes a hybrid of different things. Puto pao is a lovechild of the two Asian pastries. And I took on the challenge of creating this fun, easy recipe perfect for your (socially distanced) gatherings and merienda (snack) cravings.
In addition to this, and may I address, if you are not the best in baking or filling pastries, this will be your most forgivable treat. It requires no folding or rolling dough. Once you make your filling and batter, you are pretty much set. Trust me!
WHAT EXACTLY IS PUTO PAO?
Puto pao, usually, is a meat filled steamed cake made with chicken asado (a type of Filipino style barbecue flavor) and a batter that resemble pancake batter; which is, then, steamed into fluffy pillows. In most puto pao recipes, you would find it topped with a salted egg, to compliment the savory cake. Puto is often a side dish for most savory stews, because the dough is lightly sweetened. And, during holidays, you would probably find puto in a Filipino gatherings. We eat puto as how other cultures would eat bread.
For this vegan version, making the filling or the batter was pretty much easy and very doable. Using soy curls, as the chicken substitute to mimic the asado filling and topping it with a vegan cheese as a finishing touch.
This recipe, is very cost effective. You won’t be using up a lot of ingredients, but it will get you about two dozens of these cakes. The first dozen will not count; because you will probably finish it in one sitting. I kid you not, it will creep up on ya’.
BEFORE YOU GET STARTED
Before you get started, here are a few items you will need:
- Silicone cup or mold – Not only are they reusable but it will hold its shape when steamed. You will most likely find silicone cups in Asian stores (particularly a Filipino store) OR online.
- Steam basket or stainless steamer – I use a large bamboo steamer (roughly 10″ in diameter) but you can also use a stainless steamer or a steam basket.
- Food scale – for better and accurate measurements of this recipe. If you don’t own a food scale, cup measurements will be provided.
- Mixing bowls, whisks, pastry brush, and spatula
KEY INGREDIENTS NEEDED
- All Purpose Flour
- Soy curls (or any plan-based meat substitutes of choice)
- Vegan Cheese (optional but highly recommended)
- Hoisin Sauce, Soy Sauce, and Vegetable Broth
- Brown Sugar
- Melted Unsalted Vegan Butter
- Unsweetened Plant Milk (no flavor)
PRO-TIPS BEFORE GETTING STARTED
- To save on time, you can make your filling in advance a day beforehand (or up to two days) stored in a sealed container, refrigerated.
- DO NOT over mix your batter as it may turn out gummy. Like any cake batter, lumps are okay as long as dry patches of flour are fully dissolved.
- The consistency of the batter should resemble a pancake batter, slightly runny. If it is too thick, add a tablespoon of milk at a time. Each batter may react differently, depending on your flour.
- Do not overfill your silicone cups.
- Do not overcrowd your steam basket. Depending on the size, you may (or may not) need to steam in batches.
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Vegan Puto Pao
Equipment
- bamboo or stainless steamer
- soup pot / wok (for your bamboo steamer to rest on top)
- heat-friendly silicone cupcake cups
- Mixing bowls
- spatulas & whisks
- sauté pan
- pastry brush
- measuring cup / food scale
Ingredients
FOR THE PUTO BATTER
- 400 g (3 cups + 3½ tbsp) unbleached all purpose flour sifted
- 80 g (⅓ cup) granulated sugar sifted
- 1½ tbsp baking powder
- ½ tsp kosher salt
- 1⅓ cup (11 fl oz.) unsweetened plant milk (I used soy)
- 5 tbsp unsalted butter + more for brushing melted
FOR THE ASADO FILLING
- 1 cup soy curls rehydrated & chopped
- 3 cloves (1 tbsp) garlic minced
- ¼ medium (⅓ cup) yellow or white onion finely diced
- 1 cup vegetable broth
- 2 tbsp hoisin sauce
- 3 tbsp low sodium soy sauce
- 1 tbsp brown sugar
- 2 tsp corn starch
- 2 small dried bay leaves
- salt & course grind peppercorn (to taste)
OPTIONAL TOPPING
- vegan cheddar slices cut into small cubes (I used Daiya cheddar)
Instructions
FOR THE ASADO FILLING
- Rehydrate soy curls according to package or place in hot water for 5-10 minutes. Strain out the water and squeeze out any excess liquid it absorbed. On a chopping board, roughly chop into bite sized chunks. You can also pull apart with your hands if that is easier.
- In a small sauce bowl – mix vegetable broth, hoisin sauce, soy sauce, and sugar together. Whisk until well combined. Add cornstarch and mix until it is fully dissolved.
- Heat a sauté pan and coat with about a tablespoon of oil in medium high heat. Sauté aromatics such as onions and garlic. Season with a pinch of salt & pepper. Toss the bay leaves with the aromatics. Sauté until fragrant.
- Add the soy curls into the pan and sauté until edges are slightly golden brown. Lower down the heat to medium low and let it sit for about 1-2 minutes. Then, gradually pour the sauce into the soy curl mixture. Do not pour all at once as it may dry out too quickly. Stir and let it simmer for 4-5 minutes or until sauce has thickened or coated the soy curls.
- Turn off heat and let it sit to cool down.
FOR THE PUTO BATTER
- In a mixing bowl, combined all the dry ingredients such as the flour, salt, sugar, and baking powder. Whisk until fully combined. In a separate small mixing bowl (or measuring beaker cup), combine liquid ingredients such as the milk and melted butter together. Stir until wel combined.
- Pour liquid to dry ingredients and gently fold until there are no longer dry patches of flour. Lumps are okay, do not overmix. It should create a slightly pancake batter like consistency. If batter is too thick or creates a paste-like consistency, add a tablespoon of milk at a time.
- Using a soup pot or wok, pour water halfway and allow to simmer in medium heat. Place bamboo steamer on top of the wok/soup pot. OR prepare your stainless steamer.
ASSEMBLY
- Prepare the silicone cups. Brush each cup with a little bit of melted butter to prevent it from sticking. Using a small ladle, or a tablespoon, pour a small portion of the batter into the cup (at least ¼ of the silicone cup).
- Then, prepare the asado filling. Fill each batter on top with about half a tablespoon (or up to a tablespoon) of the soy curl asado filling. Pour another layer of batter on top of the filling (about ¾ full of the silicone cup). OPTIONAL STEP: Add a small cube of vegan cheeese on top of each batter.
- Place filled cups up on the steamer, slightly spaced apart. Depending on the size of your steamer, you may (or may not) need to do in batches. Do not over crowd.
- Steam for about 20-30 minutes or run a skewer/toothpick through to check if the dough is fully cooked.
- Remove from steamer and let it cool for about ten minutes before eating! Enjoy!