Puto is simply steamed rice cake which is prepared using a round mold or muffin cups or several small plastic molds, whichever suits you is okay. There are varied ways to make puto one of which is puto pao – it’s a puto recipe with filling. I used a puto mix here so it is pretty easy to prepare it.
200 g White King Puto Mix
1 cup water
1/2 cup sugar
5 tsp. cooking oil
1 can corned beef (I used the Delimondo brand)
Cook corned beef until it is dry. Set aside.
Boil water in a steamer and grease puto molder. Since I used the smallest puto molds, there was no need to grease them since the mixture comes off easily once it’s done.
Combine puto mix and water until well blended. Add sugar gradually and mix. Gradually add cooking oil and continue mixing until smooth.
Pour batter up to 1/4 of the puto molder, add a half teaspoon of corned beef then continue pouring the batter until the molder is 3/4 full. You can put cheese strips before steaming but this is optional and since you are preparing bite-size puto pao, it becomes salty if you put too much cheese so a thin strip will do. Put a clean cloth between the steamer and the cover so water won’t mix with the puto while cooking.
Arrange puto molders inside steamer and steam for about 25 to 30 minutes or until the surface is shiny and bounces back when pressed.