Among the many variations of the
beloved Philippine steamed rice cake, puto, one stands out as my all-time
favorite: Puto Manapla. This delicacy from the town of Manapla in Negros
Occidental has captured my heart for two reasons.
First, its unparalleled taste and
texture. What sets Puto Manapla apart is its unique recipe, which uses tuba
(coconut wine) as a leavening agent. This not only gives the rice cake its
distinct flavor but also contributes to its soft, slightly sticky consistency.
Second, it carries a deep sense of
nostalgia. Every bite takes me back to my first trip to Bacolod, Negros
Occidental. I vividly remember the journey from Cebu aboard a Ceres bus, where
vendors would approach the windows at the Manapla stop, offering warm puto
packed in plastic bags. That experience made the treat even more special.
Puto Manapla is a traditional
Filipino delicacy made from glutinous rice flour, coconut milk, sugar, and
tuba. It’s steamed in banana leaves using small molds, resulting in small,
round, yellow cakes that are soft, slightly sticky, and subtly sweet. It’s a
popular snack or dessert, often enjoyed on its own or paired with other
Filipino dishes like dinuguan (blood stew) or sikwate (native hot chocolate).
What makes Puto Manapla even more
memorable is the experience of buying it. Picture this: you’re on a Ceres bus,
and as it stops in Manapla, vendors approach with freshly steamed puto. The
warmth of the cakes, the aroma of banana leaves, and the excitement of the
journey all come together to create a moment you’ll never forget. If you ever
get the chance to try it, close your eyes and savor the flavors—it’s like
taking a trip back in time.
For those who want to enjoy it at
home, Puto Manapla pairs perfectly with a cup of sikwate. And if you have
leftovers, simply reheat them in a steamer to bring back that
fresh-from-the-bus taste.
One of the most renowned makers of
Puto Manapla is Capulso Manapla Puto, which claims to be the original creator
of this delicacy. The business was started by Mrs. Magdalena Balgoa-Capulso in
1954 and has been a family tradition ever since. According to her, the secret
lies in using laon (aged rice) and maintaining the right consistency of the
rice batter—something that can’t be achieved with machines. Today, her children
continue the legacy, producing soft, flavorful puto that has put Manapla on the
map.
Another standout is Nepomuceno’s
Original Manapla Puto, located in Bacolod City. Known for its thick, chunky
puto, this family-run business offers unique flavors like ube and cheese. The
ube variant is packed with real ube jam and shredded coconut, while the cheese
version is generously topped with cheese. Paired with their specialty dinuguan,
it’s a match made in culinary heaven.
Whether you’re enjoying it on a
bus ride, at home with a cup of sikwate, or paired with savory dishes, Puto
Manapla is more than just a rice cake—it’s a taste of tradition, a slice of
nostalgia, and a testament to the rich culinary heritage of the Philippines.
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