Not all Manapla Puto (rice cake) are created equal not even when they’re made in Manapla, Negros Occidental. Everybody who’s making puto on a banana leaf these days call themselves Manapla puto. Let’s weed out the copycats from the real McCoy and what do we have? Capulso Manapla Puto.
Her sons who now manage the business said there’s really no secret in making puto. You just have to have the right ingredients like laon or aged rice which is best for puto. Mr Jerry Capulso believes it’s probably experience that’s on their side. They can easily determine the right combination of quality ingredients even with the different rice varieties available today in order to get the quality of puto they want. He added that it’s also in the cooking technique that’s why puto making can never be mechanized because the right consistency of the rice batter cannot be achieved using a mixer.
Manapla puto is soft, tasty and has fine, uniform texture. Available variants of Capulso Manapla Puto are plain puto and puto cheese. Manapla Puto best complements flavorful dishes such as batchoy and dinuguan. Puto at room temperature is highly perishable but when kept in a freezer, it can last for a month. Just reheat in a steamer before eating.
Capulso Manapla Puto is available at Lopue’s East, Pendy’s and Deco’s. They deliver daily so you get freshly cooked Manapla puto. They don’t sell through vendors but you can also buy from their store at Crossing Manapla. Just come early since products are easily sold out. You may call them at (034) 491-0092.