Puto pao is one of the many creative variants of the ordinary puto, and usually the white puto. Actually you can do the same with the ordinary puto batter by just putting a filling inside. The puto recipe I have here is a little special because it contains milk and butter and what makes it more special is the pork asado filling inside. You can use asado filling for siopao which you can also find in this site.

Making the asado filling is simple. You will need sliced pork that you will stir fry along with garlic and onions. Then add the soy sauce, Hoisin sauce, sugar and water then simmer until tender. Add in the diluted cornstarch until the sauce becomes thick.

Puto pao is a type of steamed mini buns made out of rice and/or all-purpose flour filled with seasoned pork then topped with salted duck eggs, think of it as a cross between siopao and puto. This steamed cake is nearly like a siopao but instead of using a yeast dough this uses an airy batter made of fluffed egg whites with some aid from baking powder.