Goldilocks has long been the favorite cakeshop of the Filipino people. No matter what the occasion is, be it a birthday party, a wedding anniversary, a surprise party, or christening, it doesn’t matter. The only sure thing is that for every significant Filipino celebration there is, Goldilocks is always and will be a part of it. This cake shop and restaurant have been through a lot since it was founded in 1966.
Today, Goldilocks has more than 900 physical stores all over the world! There are branches in the USA, Canada, and of course the Philippines!
Goldilocks started its company by serving some of the best-tasting baked goods for Filipinos. Of course, there’s their wide variety of cakes including the Black Forest, Mangolicious Cake, Choco Mocha Crunch, and a lot more! They also have ensaymada, mamon, polvoron, pandesal, and hopia! Their menu for rice meals and traditional Filipino dishes such as the Caldereta, Pancit Sotanghon, Dinuguan, Laing, Pork Barbecue, Fried Chicken, and Lumpiang Sariwa are all incomparable! You can really say that Goldilocks not only capture the taste of the Filipinos but also their hearts.
We have mentioned that there are countless products and dishes that Goldilocks made popular since the day it was founded about 60 years ago. One of the significant products I’m talking about is still being loved up to this day! Do you know what it is? It’s no other than their Cathedral Window Jelly.
According to history, this dessert was actually created by one of the co-founders of Goldilocks herself, Mrs. Milagros Leelin Yee. During those times, monotone gelatine desserts were very popular. All of these desserts consisted of just one flavored and colored gelatin, so she thought of something brilliant! Why not incorporate all of the colors and flavors of the gelatine in one, which is now called the Cathedral Window Jelly! Of course, the story behind the name is obvious, the design actually looks like a classic cathedral window!
Amazing, huh? Now, this dessert has long been a favorite dish of the Filipinos. Although many people opt to make usual desserts now like buko pandan salad, coffee jelly, mango tapioca, and many more, having the classic Cathedral Window Jelly at your dining table still means a lot! It’s always good to honor our classic Filipino tradition from time to time, let’s keep the legacy alive!
That being said, today, Panlasang Pinoy Recipes will teach you how to make the ever-famous Cathedral Window Jelly at home? Are you ready? Let’s begin!
I’m sure your celebrations will now become extra special once you’ve learned this classic and amazing dessert recipe! Don’t worry, all of the ingredients can be easily found at your local grocery store and markets. Also, the preparation process is quite simple. So, what are you waiting for? Let’s do this!
For the ingredients, we’ll need a pack of red gelatin powder, mango-flavored gelatin powder, buko pandan-flavored gelatin powder, unflavored white gelatin powder, sugar, water, Tang pineapple juice powder, condensed milk, and all-purpose cream!
To start, we’ll first deal with the gelatin. We have a total of four (4) different gelatin powders, so you just have to repeat this process for all the gelatin. Now, in a pot, combine a pack of red gelatin powder, sugar, and water. Make sure to stir the mixture properly so it’ll be dissolved completely. Then, turn on the stove and keep on stirring until the mixture comes to a boil. Finally, pour the jelly mixture into a mold. Let it cool and set aside.
After repeating the process for all gelatins, allow enough time for the jelly mixture to cool down. Once done, simply cut the gelatin into bite-sized cubes.
Now, we’ll be making the Milky Gelatin mixture. To do this, combine a pack of unflavored white gelatin powder, Tang pineapple juice powder, water, sugar, condensed milk, and all-purpose cream in one pot. Mix all of the ingredients well until combined. Now, turn on the stove and stir the mixture over medium heat until it comes to a boil.
Finally, arrange the cubed gelatins in a cup. After doing that, simply pour the Milky Gelatin Mixture into that cup. Let it cool and refrigerate for at least four (4) hours before serving. Although it’s better to chill the mixture overnight for best results! And voila! Just like that, you’ve successfully made your own version of the Cathedral Window Jelly.
How about that? Easy, right? You can serve this dessert on any type of occasion! It can also serve as a giveaway food for any event. Now your desserts are going to be extra special!
- 1 pack (25g) red gelatin powder
- 1 pack (25g) Mango gelatin powder
- 1 pack (25g) Buko pandan gelatin powder
- 2 cups of Sugar
- 6 cups of water (for each flavored gelatin)
- MILKY JELLY
- 1 pack (25g) unflavored white gelatin powder
- 1 pack TANG pineapple juice powder
- 1 big can (300 ml) Condensed Milk
- 1 pack (250 ml) all-purpose cream
- 4 cups water
- ½ cup sugar
- In a pot combine grape gelatin powder, sugar and water. Stir to dissolve. Turn on the stove and stir over medium heat until it boils. Pour jelly mixture on mold. Let it cool to set.
- Repeat the process with the remaining flavored gelatin powder.
- When all the colored gelatins cool down, slice them into cubes. .
- In a pot combine unflavored white gelatin powder, pineapple juice, water, sugar, condensed milk and all-purpose cream. Mix until well combined.
- Turn on the stove and stir over medium heat until it boils.
- Arrange the jelly cubes on the cup. Set aside
- Pour milk mixture into the cup with jelly cubes.
- Let it cool to set then chill in the ref for 4 hours or overnight.
- Serve and enjoy!
How to Make Cathedral Window Jelly Dessert in a Cup