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 Oil,

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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