Getting some homemade puto-pao satisfaction

15148404191 c18a76dbc2 b - Getting some homemade puto-pao satisfaction

I’ve been slacking off, I know. But I have a perfectly good excuse: It’s the weather! Seriously though, with the arrival of the first -ber month we’ve officially entered sweater-weather territory. Aside from finally getting a chance to break out my favourite layered outfits, this weather has made the evenings utterly conducive for lounging around after a long day at work catching up on new shows like Outlander, or surfing the interwebs. Basically anything to do with not blogging, because this kind of weather has a way of activating my lazy bones. And maybe a part of me was stalling too because I haven’t yet decided what to write about next.

Don’t get me wrong, I’ve got a lot of recipes waiting in the wings. My iPhoto has never been this full of unposted recipes. But my brain just has not been functioning as well when the temptation of lying around in my jammies with a warm cup of tea and a good book was at its strongest. When I finally looked through my pending food photos, I spotted this one special recipe I had been so insanely eager to share after I made it. Not uncharacteristically, I had forgotten all about it thanks to my excitement over other things.

14964821548 400ce1d185 b - Getting some homemade puto-pao satisfaction

I had been having inexplicable puto-pao cravings for weeks when I decided I needed to just make some on my own. Normally I would buy some from Nathaniel’s, but I wasn’t getting any opportunities to as it’s not close to where I live. Those are really my favourites, and while I can’t say that this is an exact copycat recipe it is no less delicious. I was as much in love after I took the first bite. And the fact that it did satisfy my long-time craving was perhaps the best testament to how pleased I was with this homemade puto-pao recipe. I always find joy in slowly building my treasure trove of Filipino recipes.

The puto-pao is actually a hybrid of two Filipino favorites rolled into one. Puto is this muffin-like steamed rice cake that usually comes with a slice of cheese on top. Originally it is just white and milk-flavoured, but in time an assortment of flavours were developed (ube, pandan, cheese flavours) and the puto were coloured according to flavour to make them easier to identify. Now the -pao in the name refers to the siopao, better known to the rest of the world as siu-bao or Chinese steamed buns. The most popular siopao in the Philippines is the sort filled with sweetened pork flakes (asado) and is usually eaten with some sweet sticky sauce. Now put those two elements together and it seems like a no-brainer that the resulting offspring would be an equally big hit. 

15151391255 7d82b48210 b - Getting some homemade puto-pao satisfaction

Just imagine the body of a puto and the sweet pork filling of a siopao fused together to create the magic treat that is the puto-pao. Honestly my mouth is kind of watering right now just thinking about it.

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