How to make Siopao

Siopao  are steamed buns, popular in the Philippines and Thailand, siopao and salapao (thai) can be eaten and can be consumed on-the-go. There are different varieties of siopao based on stuffing: Asado or bola-bola (which may use pork, chicken, beef, shrimp or salted duck eggs).There is also a baked variety; these are bread with meat stuffing.

How to make steamed buns are detailed below, including video guides culled from youtube.

To make the dough for siopao:

4½ cups flour
1 1/4 cups warm water
3/4 cup sugar
1/4 tsp. salt
3 tbsp. oil
1 tbsp. baking powder
2 tsp. yeast

For the filling:

How to make Puto (Steamed Rice Cake)

This is the Filipino version of steamed rice cake popularly known as Puto. This is best eaten together with a local recipe called Dinuguan. Some would eat this for breakfast and snacks. There are variations of this recipe among which are:

• Puto Bumbong - Traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes.
• Puto Lanson - Puto found in Iloilo which is made of grated cassava, and is foamy when cooked.
• Puto Manlapa - A variant of puto that is cooked specifically with Saba banana leaves underneath for the flavor.
• Puto Mamon - A puto mixture that does not include rice but combines egg yolk, salt and sugar. One mixture of milk and water and another of flour are alternately mixed into the yolk mixture. Egg whites are beaten and folded in before the mixture is poured into muffin cups and steamed for 15-20 min.