Puto Manapla is a native Pinoy rice cake delicacies of Manapla, Negros Occidental. Puto Manapla uses tuba as its leavening agent which also gives it a unique flavor.
It is best paired with Batchoy or dinuguan. You can add variety from plain topped with grated coconut, cheese flavor or ube flavor. These looks plain, but it taste so delicious!
PUTO MANAPLA RECIPE
1 1/2 Cup cake flour
1/2 Cup sugar
¾ cup tuba or alternatively use a soda drink
Using a hand mixer, beat eggs for 1 minute over high speed. Mix in sugar and beat for another 2 mins until fluffy.
When mixture is fluffy, turn speed over medium and beat for about 5 – 10 minutes or until mixture doubles.
Turn speed into low, then gradually add sifted flour and soda drink alternately, do not over mix. Turn off mixer.
Using spatula, apply the cut and fold technique in incorporating the ingredients. Do not stir, but just fold the batter. Over mixing can cause too much bubbles and plenty of big pores on the texture or too less bubbles can harden the puto.
Transfer the cake batter into puto mould lined with banana leaves.
Cover with white cloth and steam over high heat for about 15 minutes.
Spread butter or margarine over the top of hot puto.
Remove 2 tablespoon of all purpose flour in a cup, replace with 2 tablespoon of cornstarch to make cake flour.
You can use unflavored (ginger ale) soda and add anise for flavor.
You may also try our Suman Pinipig with Buko and Latik:
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