I’ve had very many variations of this Philippine steamed rice cake delicacy but by far the best that remains at the top of my list is Manapla’s Puto, for two reasons.
One. It has the best taste and consistency. Puto Manapla’s recipe also uses Tuba (Coconut wine), as its leavening agent, which also gives it its unique flavor.
Two, a nostalgic one. The memory of my first journey to Bacolod, Negros Occidental, Philippines. One bite of this special puto from Manapla takes my heart back to the trip from Cebu via a Ceres bus to Bacolod, Negros Occidental.
Puto Manapla is a traditional Filipino delicacy that originated from the town of Manapla in the province of Negros Occidental, Philippines.
It is a type of rice cake made from glutinous rice flour, coconut milk, tuba (rice wine), and sugar.
Puto Manapla is known for its distinct texture and sweetness. It is steamed in banana leaves in small torta molds, resulting in small, yellow, round cakes that are soft and slightly sticky. It is a popular snack or dessert enjoyed by many Filipinos.
Not only is Puto Manapla on top of my list as one of my favorite island delicacies from Negros Occidental, Philippines, but it was the journey to purchase them that was most memorable. You take a Ceres bus from Cebu to Bacolod. The bus stops by the Manapla puto stand, where vendors carrying warm puto in plastic bags raise them to sell them to you via the window on the bus.
If ever you get a chance to bite into these warm Manapla goodies, close your eyes and remember the journey.
Best eaten warm on the Ceres bus trip to Bacolod, Negros Occidental.
If you have any left when you get home, have some with a warm cup of sikwate, a native Filipino hot chocolate.
Is Puto Manapla one of your favorites too?
Do you have a special memory you tie to a favorite food delicacy you want to share?
Drdu30
