A classic Filipino party dessert — colourful, wobbly, and absolutely refreshing!
🛒 Ingredients
Jelly Layers:
- 1 pack Mr. Gulaman Yellow (unflavoured — cook in juice or add sugar to taste)
- 1 pack Mr. Gulaman Buko Pandan (green, already flavoured)
- 1 pack Mr. Gulaman Red (unflavoured — cook in juice or add sugar to taste)
- Juice of your choice for the yellow and red layers (e.g. mango, strawberry)
White/Cream Layer (Almond Jelly):
- 1 pack Galinco Gulaman Unflavored (clear)
- 2 cans Gina Mango Nectar (240ml each)
- 1 can condensed milk (~300ml)
- A few drops McCormick Ube Flavor (optional, for a purple touch)
👨🍳 Instructions
1. Prepare each layer separately — dissolve each Mr. Gulaman pack in a separate pot with water or juice according to the packet instructions. Yellow and Red are unflavoured — cook in juice or add sugar to taste.
2. Set each layer separately — cool each layer in its own dish in the fridge until fully firm.
3. Cut into cubes — once all layers are set, cut them into equal cubes and mix together in a large dish or mould.
4. Make the white layer — dissolve Galinco Gulaman in hot water, add Gina Mango Nectar and condensed milk. Let it cool slightly (but not set). Add a few drops of McCormick Ube if desired.
5. Pour over the cubes — slowly pour the white mixture over the jelly cubes in the mould. The cubes will float and distribute beautifully.
6. Refrigerate — chill for at least 2–3 hours until fully set.
7. Serve — unmould onto a plate or serve directly from the dish. Enjoy! 🎉
💡 Tips
- Gina Mango Nectar adds a natural fruity sweetness to the white layer!
- Use a bundt mould for a more festive presentation.
- Best served cold — perfect for parties and potlucks!
🛒 Get the Ingredients
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Mr. Gulaman Yellow, Buko Pandan & Red + Gina Mango Nectar x2 + Galinco Gulaman Unflavored + McCormick Ube Flavor
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