FOR the fifth straight year, Flour Pot Manila is offering its special, limited-edition Ubi Kinampay Cake this January (2022). It makes use of the most prized tuber of Bohol, the Ubi Kinampay, whose harvest peaks in January and for some reason only grows in the town of Dauis in Panglao, Bohol. Come harvest time, the Ubi farmers bring their produce to Flour Pot Manila, and Chef Rhea Castro SyCip turns it mainly into halaya and incorporates it into all components of the Ubi Kinampay Cake.
This year, though, Chef Rhea thought that it would not happen, that her annual January tradition would come to a halt. After all, the destructive typhoon Odette had just wreaked havoc on Bohol, including Dauis, and left it in ruins.
Then the surprise came in a box of happiness, containing 38 kilograms of Ubi Kinampay that have been successfully harvested after the storm. And so the January tradition continues, and a limited number of Ubi Kinampay Cakes will be available from January 17 onwards until February 28 or until supplies last.
Old and new customers will be able to enjoy the 9-inch, three-layered naked cake. All three layers of sponge cake contain halaya, the base of which has been slathered a generous amount of ube whipped cream, topped with a second layer of ube sponge cake, this one crowned with a heaping amount of jam, with a third layer of ube sponge cake to seal the cake. A few fresh and dried berries sit on top as simple garnish.
“We want the Ube Kinampay to be the highlight, so we do not add too much frills,” says Chef Rhea.
Pre-orders for the Ubi Kinampay Cake are being accepted starting January 17 onwards until February 28 or until supplies last. The cake will be available at Flour Pot at The Inn at Cliffhouse (Nasugbu Highway, Tagaytay City), The Fatted Calf Farmhouse Kitchen (Silang, Cavite), and Flour Pot Pick Up Depot (Bel Air Village, Makati City). It is also available for delivery via 0916-4937488.
Each cake sells for Php2,500 and, this year, Php250 from each cake sold will be donated back to the farmers.
