Nothing beats chocolate! Panlasang Pinoy Recipes gives you an affordable choco jelly dessert that you will surely enjoy!
Who does not love chocolate? You have probably eaten a lot of it as a kid and tried hiding some from your mom. And sometimes, the love for chocolate simply does not change. You love it. That is clear. So how about mixing it with another child-favorite dessert, jelly, or gulaman among Filipinos? Jelly has been a staple dessert in our homes. Even a grader probably knows how to prepare this easy dessert. Just a bar or powder of gelatin and you are ready to have a nice treat!
In this recipe, we will be using clear gelatin powder. Of course you know why it should be clear in color. We want the chocolate color to be the star here. Previously, gulaman bars are famously used to do this treat. Do you know the difference between a gelatin and a gulaman? There seems to be none because at the end they will both become jelly. However, they differ in terms of their source. Gelatin is a protein substance derived from collagen, which is found in animal skin and bones. Gulaman, which is also known as agar, is a carbohydrate that comes from red algae (seaweed). Being more healthy because it comes from plants, agar is usually used as a substitute for gelatin. Gelatin and gulaman jellies also differ in terms of their texture. Gelatin jelly is mostly clear, smooth, and melts easily in the mouth. On the other hand, agar jelly is slightly opaque; it also has a crumbly texture, and it melts at a higher temperature.
Enough for the jelly. Now comes the real star, our chocolate drink Milo. To add extra chocolatey flavor, you can opt to have additional cocoa powder. If you have none, Milo powder will be enough. This is an easy recipe. You can surely do this!
- 1 tsp gelatin powder (clear)
- 3 tbsp sugar
- ¼ cup Milo powder
- 1 tbsp cocoa powder
- 1½ cups water
- In a pan or pot, put all the dry ingredients. Mix well.
- Gradually add the water while stirring.
- Put in the stove over medium heat. Bring to a boil while continuously stirring.
- Remove from heat then transfer to a mold. Let it cool down.
- Refrigerate for a minimum of 2 hours.
- Serve and enjoy your choco jelly!