Puto Pao

4  cups		all purpose flour
4  tablespoons		powdered milk
4  tablespoons		baking powder
1-1/3  cups		sugar
3  cups		water
1/4  cup		butter
1  lb.		ground pork
25		quail eggs
8		garlics
1/2  cup		red wine
1		star anise
1/2  cup		cornstarch
1  tablespoon		canola oil
1  pinch		salt
2  ounces		cheddar cheese
2		salted eggs
1  cup		Pineapple Juice without Vitamin C - Unsweetened

Tip: For nutritional information on all the ingredients in Puto Pao just click on each ingredient name. Then adjust the serving size for any Puto Pao ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cooking procedure:

For the filling: I a sauce pan place stir fry garlic until fragrant, add in ground pork and stir cook for 3-5 minutes. Add in red wine and stir cook for another 2-3 minutes. Now add in pineapple juice, sugar, star anise and 1 cup water, bring to a boil and simmer for 10-15 minutes or until the liquid is reduce to half. Add in cornstarch diluted in 1/2 cup of water and boiled egg, stir cook for another 2-3 minutes. Season with salt to taste. Remove from pan and set aside.

For the batter and steaming: In a big bowl, shift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended. Fill 1/4 full the cupcake moulds with batter. Put in the middle of the mould half quail egg and 1 tsp of the filling then fill in more batter to nearly full. Top with strips of cheese and salted egg. Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes. Remove from tray and mould. Served warm