I don’t know why but I have been craving for that sweet, milky, pink dessert called iskrambol.
It’s been a while since I last ate a decent cup of this airy substance since vendors who can make the authentic flavor and profile of iskrambol are quite rare nowadays. Making the perfect Iskrambol is still a mystery to me. I remember how vendors back then would use shaved ice and dump a lot of colorful powders into a bucket and happily churn it until the substance comes close to the consistency of clouds. (haha! up to now I still think I am eating clouds when I eat iskrambol)
Being a fan of this product, I somehow have a very picky attitude towards it. I want my iskrambol like how it was originally sold on the streets- pink, airy (with no traces of ice crystals), topped with marshmallows, rice puffs, milk powder, and a generous amount of pseudo chocolate and strawberry syrups drizzled above it.
(I took this photo of mr. iskrambolman at Quezon Province. His recipe was not pink but purple and surprisingly, it tastes likes those quickly taro drinks but at cheaper price of only P5)