|From boiling water canner & bamboo steamer|
Although the bamboo steamers can be used on top of a
wok for siomai and dumplings, which do not require sudden rising of dough, the canner provides a better effect of sudden heat to assist in rising of dough for such recipes as puto or siopao ("ginulat" kumbaga). The canning rack allows for proper elevation so you don't boil the goodies, and the handles also provide an easy way to place and remove what you are cooking. Of course you can use these for the individual purposes they were intended to be used for. I am just showing here how I marry the use of some distinct tools to prepare some Filipino favorites. The bamboo steamer I use is a 10-in size. If larger, it won't fit in my canner. There are larger sizes of bamboo steamers available, though.
To properly care for bamboo steamers, spray with oil after each use and thoroughly dry when storing.
To properly care for your boiling water canner, just promptly remove the water after each use and wipe to avoid rusting.