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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