Ang paboritong dessert na graham crackers, matitikman na rin sa iba't ibang flavors! Alamin ‘yan sa video.
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00:00Now that Christmas is just around the corner, desserts that are trending online are getting more and more popular.
00:05The flavors and presentation of the gimmicks are becoming more and more unique.
00:09Greyhound crackers are not just ordinary biscuits.
00:12You can also make different kinds of desserts with them.
00:15Others are making a profit from this dessert.
00:18Before it gets more and more delicious, let's take it away.
00:24The combination of Ube and Yema has made this dessert popular.
00:28Using the mixture of cream and Ube milk, it will be layered with crackers.
00:32And it will be hardened to become a cake.
00:35The mixture of egg yolk and condensed milk is for the Yema.
00:39That's delicious.
00:40I knew you would like that, Kuya Kim.
00:43That's my favorite.
00:44Really?
00:45Because it's low-calorie and acidic.
00:47Really?
00:48But when you mix it, it becomes high-calorie.
00:50That's right.
00:51This is very appetizing.
00:53Even though we're watching this on TV.
00:55Look at those pictures.
00:57The texture of Greyhound crackers is good.
00:59When you put it in your mouth, it becomes powdery.
01:02This is it, Kuya Kim.
01:03It's really a sweetness overload.
01:05Ube and Yema.
01:06Ube, Yema, and Greyhound.
01:09Yema.
01:10Yema.
01:13Yema.
01:14You know what, Susan?
01:15This Greyhound snack looks like a brownie.
01:20Just mix the melted butter, crushed crackers, and nuts of your choice.
01:26To add more presentation,
01:27add toppings and put it on the cupcake liner.
01:30Wow.
01:31Wow.
01:33Is that a peanut?
01:35Or almonds?
01:37Almonds.
01:38That's the right pronunciation.
01:39Almonds.
01:40Almonds.
01:41Almonds.
01:42Just one almond.
01:44It's full of almonds.
01:46It's full of almonds.
01:47Here it is.
01:48If you're looking for a cheesecake,
01:50Greyhound crackers are for you.
01:52For no-bakes.
01:54This is a must-deliver.
01:55Even in a cup,
01:56this cheesecake is a match made in heaven.
01:59Put it in the freezer,
02:00and you can eat it now.
02:02That looks delicious.
02:03Really, Kuya Kim.
02:04It's like you're really enjoying what you're showing.
02:07It looks good.
02:08That's the Mango Greyhound Cake.
02:11Mango Greyhound Cake.
02:12Yes, right?
02:13This is our favorite segment.
02:16Our favorite is Tikiman Porsional.
02:17Who wouldn't want that?
02:19Are we the ones who would refuse?
02:21Of course.
02:22Yes.
02:23Okay, okay.
02:25Susan, here.
02:26Oh, not yet.
02:27But Kuya Kim,
02:28this is a new trend.
02:29In the past,
02:30Greyhound cakes were in tubs or trays.
02:32Now, it's in a solo bar.
02:34Solo bar.
02:35There.
02:36That's what the baker, Fai,
02:38came up with.
02:39Now, there's mango,
02:40oreo,
02:41strawberry,
02:42chocomalos,
02:43and ube cheese
02:44in his classic selection.
02:45Coffee crumble,
02:46cookie spread,
02:47rocky road,
02:48matcha,
02:49oreo,
02:50and blueberry
02:51in the premium.
02:52Rocky,
02:53you can see the thick cream filling
02:54and it's colorful
02:55because of its flavors.
02:57You know, Susan,
02:58this is a good dessert idea.
03:00Are we just going to taste it?
03:02Of course,
03:03we also have
03:04colorful greyhound bars.
03:06In front of us.
03:08Let's taste this.
03:09That's ube.
03:10This is ube.
03:12Let's taste ube.
03:13Let's taste ube.
03:14Ube.
03:15Let's taste ube.
03:16Wow.
03:17There.
03:18Delicious.
03:19Delicious.
03:20Mmm.
03:22What is this?
03:23We used to have
03:24an ice cream sandwich.
03:25There.
03:26It tastes like that.
03:27It's like a greyhound.
03:28It's so sweet.
03:30And it's so delicious.
03:33Mmm.
03:34We just need to drink some water
03:38because the ice cream is sweet.
03:40But this is really a good dessert.
03:42What do you think, Kuya Kim?
03:43It's really a dessert.
03:44Huh?
03:45Hahaha.
03:46Hahaha.
03:47Hahaha.
03:48Hahaha.
03:49Mmm.
03:50Kuya Kim is speechless.
03:51There.
03:52Delicious.
03:53It's really delicious.
03:54I want the mango.
03:55Oh, you want the mango?
03:56The mango cream.
03:57I'm okay with this and the ube.
04:22Mmm.
04:23Mmm.
04:24Mmm.
04:25Mmm.
04:26Mmm.
04:27Mmm.
04:28Mmm.