Steamed cake with Beef Asado Filling.
makes 12 to 15 pcs. large puto
- oil for sauteing
- 250g ground meat (chicken, pork or beef)
- 1/4 cup water (or up to 6 tbsp)
- 1 tbsp soy sauce
- 1 to 2 tbsp sugar
- 1-1/2 to 2 tbsp cornstarch diluted in 1 tbsp water
- salt and pepper to taste
- 2 cups all purpose flour
- 2 tbsp powdered milk
- 1 1/2 tbsp. baking powder
- 3/4 cups white sugar
- 1 1/2 cups water
- 2 tbsp melted butter (more for greasing)
- cheddar cheese
- salted eggs
Cook the Asado Filling
- In a bowl, combine water, sugar, soy sauce and diluted cornstarch. Stir and set aside.
- In a saucepan, saute the meat until fully cooked. Add in the sauce mixture, stir until the sauce thickens. Remove from heat. Set aside to cool completely.
Prepare the Puto Batter
In a bowl, combine all the ingredients and whisk until well combined. The batter will be thin. Set aside.
Assembly & Cooking
- Once the filling has cooled completely. You can now prepare your steamer. Make sure to wrap the cover of your steamer with a clean cloth. Keep on simmer over medium heat.
- Grease the preferred size of the puto molds. Set aside.
- You can transfer the puto batter in a jug or just use a spoon in pouring the batter in each mold. This can be done by batch.
- In each mold put at least more than a tablespoon of batter, then the desired amount of the filling, cheese then fill the mold with batter until 3/4 full. Top with cheese and salted egg.
- Steam each batch for 15 to 20 minutes. Remove from steamer, let the puto rest for at least 5 minutes before unmolding. Transfer to wire rack to cool completely.
- The asado filling in this recipe is more than enough to fill 12 to 15 pcs of large puto.
- Aside from asado, you can also use ube halaya, sweet monggo or leche flan as fillings.
- Make sure that the asado filling is thick and not loose or soupy. Add cornstarch as needed.