Tsinoy steamed rice-cake filled with saucy tuna.

Puto Pao


Puto Batter:

3 cups Cream All-purpose Flour
1 cup cake flour
1 cup Birch Tree Full Cream Milk
2 cups sugar
4 tablespoons baking powder
2½ cups water
3 eggs
½ cup melted butter

3 – 184 grams Century Tuna Flakes in Chinese Asado,
cut into bite size
½ cup breadcrumbs


To make the batter: In a bowl, mix all the dry ingredients in a bowl and make a well in the middle. Add in water, eggs and melted butter. Mix until well blended and free of lumps. Set aside for 1 hour. To make a filling: Mix tuna and breadcrumbs. Chill for at least 1 hour. Pour 1 tablespoon of puto batter in each greased muffin cups. Add a tablespoon of filling and cover with a tablespoon of puto batter. Steam for 15 to 20 minutes.

Makes 30 pieces.

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