Puto Pao With Dinuguan Filling

Puto Pao With Dinuguan Filling


Putong Puti

  • 1 ½ cups MAYA Cake Flour
  • ½ cup MAYA All Purpose Flour
  • 1 teaspoon baking powder
  • 1 tablespoon instant dry yeast
  • ¾ cup water
  • ½-3/4 cup sugar
  • ¼ cup fresh milk
  • ½ cup egg whites
  • ¼ cup sugar

Prepared or left-over dinuguan


    • In a clean dry bowl, sift together flours and baking powder. Set aside.
    • Dissolved yeast in ¼ cup water. Set aside to activate the yeast.
    • In another bowl, put the remaining water, milk and sugar. Mix wet ingredients thoroughly until sugar is melted.
    • Add in half of the flour mixture into the wet ingredients, give a quick mix until lightly Combined.
    • Pour in the rest of the flour mixture. Mix until well combined and smooth. Set aside.
    • Using a hand mixer, whip the egg whites until frothy then slowly add in the sugar and continue beating until stiff peak stage.
    • Fold in the whipped egg whites into the batter in 3 batches and continue folding until well blended.
    • Pour batter into 3 ounces “puto” plastic molds up to 1/3 full then put a little amount of
    • dinuguan at the center then pour again puto batter until it reaches a ¾ full amount.
    • Steam puto for about 10-15 minutes.


    Prep time: 15 minutes
    Cooking time: 15 minutes
    Yield: 2 dozens
    If your dinuguan is a bit saucy, try thickening it with a bit of MAYA Cornstarch to make it
    suitable for filling.

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