19/10/2026
P**o bumbong after Simbang Gabi is a Filipino Christmas memory. Pastry Chef Jen Licudine-Tagumpay turned it into something new.
Her Mochi Bumbong keeps what you love about the classic: deep purple rice, fresh grated coconut and muscovado sugar. Then it’s wrapped in a soft, chewy mochi, warmed over torched banana leaf.
It’s the taste of Christmas mornings, with a modern twist. Only at Inn Tayon, Marcos Highway, Baguio.
🎄 Make it part of your holiday tradition this year.