- Prepare steamer. Fill bottom part of steamer with water midway full. Add 1 tablespoon vinegar to avoid puto from becoming yellow-colored. Boil water then set fire on medium-low.
- In a tiny pot or pan, heat oil and saute garlic clove and onion.
- Add in the earth pork and saute until it changes color. Lower heat.
- Pour within the vinegar and soy sauce and toss in the star anise and bay leaf. Don't stir. Let boil a minimum of a few minutes then stir.
- Add some sugar and stir. Let simmer until sauce reduces and thickens. Don't let it dry up.
- Give a dash of pepper.
- Increase the sugar if you like it sweeter. You might omit the star anise if you prefer a more subtle taste.
- When filling is cooked, immediately take away the star anise and bay leaf. Let awesome.
- Inside a bowl, combine flour, powdered milk, sugar, baking powder and water. Mix well until smooth. Put aside.
- In separate bowl, mix cream of tartar with egg-whites.
- Beat on high and progressively add some sugar. Continue beating on high before you achieve stiff peak stage.
- Pour egg white-colored mixture into batter and fold until well mixed. Don't overmix.
- Pour batter in small greased muffin cups, in regards to a third full. Give a tablespoon of filling out each cup. Cover the filling with another layer of batter until muffin cup is 2-thirds full.
- Top with sliced salted red eggs and steam for ten to fifteen minutes.
- You may even use 9x4" loaf pans or 9" cake pan but double your steaming time (twenty to thirty minutes).
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