Puto Bigas /Puto Manapla is the most
popular native delicacies even in
1960.
The recipe is being steamed made
from ground ordinary white rice
instead of the usual flour.
Never use glutinous rice. The best rice
to use the one harvested over a
year "la un " in Ilongo term.
Such kind of rice will give you good
strength and volume to the rising
of the puto even using "tuba" or
coconut wine only instead of a
baking powder.
The best to use coconut wine for
leavening and for flavor.
Gone are the days that you can grind
the rice with the old fashioned
stone grinder.
If you have a blender, you can grind
it almost anything including
the soaked rice to make the
putong bigas
Putong ,Bigas / Putong Manapla is
best served for Dinugu an dish, with
Batchoy and as snacktime with
tea and coffee.
It comes in many forms and many
variations from simple to
complicated.
My simplest recipe I am making and
by quantity will be of great help to
you and to all people who might
go into business in today,s hard
time.
RECIPE for small quantity:
2 c ordinary rice uncooked soaked
overnight
1c cooked or left over rice from
evening
3 c tap water for soaking
1 c water from the soaked rice
add more water if needed
1/2 to 3/4 c sugar
1 T baking powder
wilted banana leaves
OTHER LINKS:
BIBINGKA BIGAS
• ROYAL BIBINGKA SECRETS...
PUTO MANAPLA PATOK NA PATOK PANG NEGOSYO PWEDI MAG MILYONARYO
• PUTO MANAPLA PATOK NA ...
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