One of the stops we have before heading back to Manila from Bocaue is this small panaderia, churning a different kind of pandesal, the malunggay pandesal. It’s open 24 hours so you can have your malunggay pandesal, warm and freshly baked.
When we drop by Emong’s, there’s usually a queue of people, some buying it for the day while others buying almost a week’s worth, maybe some bring it as pasalubong or maybe it’s their stash for a couple of days. And I have heard a lady mentioned that it will accompany the pansit she will be preparing for a party. Hmm. Why not? Meanwhile, my husband loves having it during almusal with his brewed Kapeng Barako.
Honestly, I don’t know how they incorporate the malunggay in the pandesal. But what I do know is this pandesal is a quite different from the regular kind. This pandesal has a little crunch to it, a coarser texture unlike the smooth surface and delicate softness that we’re used to. The taste is almost identical with the usual pandesal but this maybe healthier because it is fortified with malunggay nutrients.
Emong’s Malunggay Pandesal can be seen after exiting the Bocaue exit from Manila, turn right and it is encamped on the right side of the road near the stores selling fireworks. The malunggay pandesal costs P2 a piece.
