Growing up, many of us were always excited for manong taho or kuya ice scramble to pass by our homes. Either that or we were on our toes excited to receive our daily dose of Yakult and maybe some chocolate on the side. Even now when we’re older, those desserts still sound like sugary heaven.
We’ve seen a lot of businesses amp up their creativity this quarantine. While some are cooking innovative and intricate dishes inspired by international cuisine (hello, sushi bake and Basque burnt cheesecake), others are bringing back some childhood memories by selling us these sweet delights. Here’s where to order them online:
This taho store sells the three main ingredients of taho in tubs that’s best for storing for as long as you want. To make it feel exactly like childhood, they even offer an additional taho scooper for you to use at home.
Yes, the famous pink shaved ice dessert can come in liters that you can assemble at home. Each order also comes with buttermilk powder, chocolate syrup, mini mallows and syrup.
My Cookie Lab
This cookie shop is selling another product that will give its loyal customers a run for their money—tubs of do-it-yourself sweet ice scramble good for up to 10 people.
Remember all those times our parents would give us Yakult to ward off the “tummy germs”? Of course, we wouldn’t deny that sweet, creamy drink. Lucky for us, it now comes as a tub of ice cream too. Not only is it a delicious treat, it’s healthy for digestion, too!
If you haven’t had enough of Yakult as ice cream yet, there’s Yakult cake now, too. This soft sponge cake has Yakult infused into its batter and icing.
This world-renowned bakery made a cupcake that uses our favorite chocolate bars from the ’90s: Chocnut. Bonus: it’s an absolute chocolate overload—made with Chocnut infused batter and butter spread and topped with Chocnut buttercream and chunks.
The Lost Bread
Another Chocnut concoction, but more fitting for the hot weather is Lost Bread’s Chocnut ice cream—the perfect mix of chocolate-y nuttiness and creaminess.
Header photo courtesy of My Cookie Lab
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Writer: THEA TORRES