It’s payday, the perfect time to treat ourselves, especially with the ever-changing weather in the Philippines. For fans of traditional Pinoy desserts , there’s now a new twist to enjoy your puto bumbong . Carmina ordered’ Wendy's Philippines ’ latest offering—the Putobumbong Frosty —available in two sizes: 6oz for 87.85 pesos ($1.49) or a tub for 125.35 pesos ($2.12). She opted for the tub, skipping the smaller size entirely. The classic puto bumbong, made from purple sticky rice with grated cheese and latik sauce , gets an upgrade in Wendy’s version, which adds leche flan , rice crispies, and creamy vanilla frosty. A sweet treat perfect for those with a sweet tooth. Carmina preferred it served separately, as the puto bumbong is hard and chewy to eat. I guess I’m just used to having it without ice cream. That’s just my preference—others might enjoy it as it is. NOT SPONSORED. Check out my channel where you can find my videos at Carmina Lifestyle YouTube Channel ...
My friend from California who is also a Filipina taught me this recipe she doesn't prefer to eat rice during her breakfast and when her children want to eat an Filipino breakfast instead of using rice for the request of her family she would make an American champorado oatmeal version served with dried tuyo (fish).
American Champorado Oatmeal Version Recipe
Ingredients:
- 1 Cup - Instant Oatmeal (any brand)
- 3 Cup - Milk
- 4 Tbsp. - Coco Powder (any brand)
- Sugar (optional)
- Dried Tuyo
Cooking Instructions:
- Cook the oatmeal the same procedure on the brand you plan to use instead of cooking with water you will cook it with milk when oatmeal is fully cooked add coco powder stir and transfer to a serving bowl.
- In a pan when hot add small amount of cooking oil add tuyo until cooked best with your champorado just like the Filipino way just the healthy version.
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