Nanay Rosa and The Manila Hotel’s Well-Loved Kakanin

Puto Bumbong is one of The Manila Hotel’s must-try delicacies.

For decades, The Manila Hotel has been serving the most delicious glutinous rice cakes in town. Having earned the reputation as a must-eat when you’re looking for some comfort kakanin, The Manila Hotel’s signature Puto Bumbong and Bibingka are definitely worth checking out.

At 74, Rosa Aquino, fondly called ‘Nanay Rosa,’ has been cooking native rice cakes for The Manila Hotel for 34 years. Coming from a quaint hometown in Cavite City, she always had a nostalgic streak, coupled with a strong sense of family and regional pride, which made her revive her town’s heirloom recipe. While these classic Filipino delicacies remain a favorite among the hotel’s regulars, the Puto Bumbong and Bibingka became famous because of her culinary creativity and credibility under her belt.

What makes The Manila Hotel’s native delicacies so special?

Puto Bumbong is a native rice cake prepared by steaming ground purple rice mixture inside a bamboo tube which is referred to as ‘bumbong ng kawayan’ in Filipino. This is why it has been named as such. Known for its rich and luscious consistency with a generous serving of margarine, shredded coconut, and muscovado sugar – nothing beats the classic taste of The Grand Dame’s Puto Bumbong.

Another crowd favorite at The Manila Hotel is its signature Bibingka served with kesong puti, salted egg, and shredded coconut. As you feast on this merienda staple, your taste buds will be treated to a multi-textural experience.

With these delicacies freshly made using old-fashioned techniques, every bite and its subtle aroma evoke a sense of nostalgia of Filipino flavors and of family traditions.

Keeping the tradition alive

Nanay Rosa with Anne Cathleen “aC” Medrana, Hot Kitchen A La Carte Cook

As Nanay Rosa says, “Clients would often say my recipe reminded them of their childhood days with their Lola, something that their family used to buy when they were still kids. And the moment they tried it, they wanted more. It’s like years of rolling out of history. Through my cooking, I am trying to share in my own way our Filipino heritage and reintroduce this product to a new generation. I want more people to be aware of it and to appreciate it as we do.”

All things considered, Nanay Rosa’s patience and love on the classic art of making puto bumbong and bibingka displays her desire in keeping this culinary tradition alive.