We Filipinos are crazy about desserts. A meal wouldn’t be complete without the final touch of a delightfully sweet and tasty dessert, right? Filipino cuisine has a massive selection of desserts such as Sago’t Gulaman, Buko Pandan, Cathedral Window, Coffee Jelly, Mango Jelly, I could go on and on!
The desserts I’ve mentioned are all tasty and delicious! But did you notice one thing in common between all of them? That’s right, they all have Gulaman as their main ingredient! Belonging to a Filipino family who absolutely loves classic Filipino desserts, I believe that you should always have a pack of Gulaman in your kitchen for quick and easy dessert recipes. Gulaman is a gelatinous substance that is extracted from the seaweed after boiling it. These are then manufactured in sheets or powder that are easier to cook than gelatin. This is because the mixture of Gulaman dries a lot faster than gelatin.
Moreover, Gulaman can also be prepared to become different shapes and colors that are perfect for countless Filipino desserts! Well, that’s exactly the case for our recipe today because we’ll be making Panlasang Pinoy Recipes’ delicious creation, the Jelly Flan/Gulaman Fan! It’s a perfect combination of the iconic Leche Flan and Gulaman. Interesting, right?
Are you excited? Well, I sure am and I can’t wait any longer so let’s begin!
Jelly Flan/Gulaman Flan Recipe
You don’t need to worry about anything! After all, our main ingredient for today is Gulaman which is a very easy-to-use ingredient for all kinds of desserts! Moreover, the cooking procedure is also very quick and simple so expect that we’ll be finished in no time. The ingredients can also be found easily in local supermarkets and grocery stores. So, are you all set? Let’s do it!
To start, the ingredients we’ll need are eggs, evaporated milk, condensed milk, white sugar, vanilla extract, water, and Yellow unflavored gulaman. We need the yellow color of gulaman because we’ll be making a dessert similar to Leche Flan.
Now, let’s start cooking! First, we’ll be making caramel. To do that, simply put the sugar and water into a llanera then gradually heat until the sugar becomes completely caramelized. Remember to follow a ratio of 1:2 for sugar and water respectively. Then, set the llanera aside and let the caramel cool down.
Next up, we’ll now be making the flan mixture! Beat the eggs first and then add condensed milk, evaporated milk, and vanilla extract in one bowl. Mix all of the ingredients well until all the ingredients are incorporated with one another. Once you’ve done that, set it aside and let the mixture rest for about 15 minutes.
We’ll now be making the gulaman mixture. Simply combine water, gulaman powder, and sugar in one pot. Stir the mixture constantly until the gulaman powder completely dissolves. Then, turn the heat on and keep on stirring until the mixture is brought to a simmer. After that, you can now add the flan mixture while still stirring thoroughly. As soon as the mixture approaches its boiling point, turn the heat off but don’t stop stirring until it cools down.
Finally, pour the gulaman mixture into the molders and set it aside for a while to let it become firm. For best-tasting results, serve the Gulaman Flan chilled!
Voila! And just like that, you have successfully made your own version of the Gulaman Flan. Easy, right? I’m sure that you also enjoyed the cooking process so give yourself a pat on the back for a job well done!
- 5 pcs. eggs
- 1 big can evaporated milk
- 1 big can condensed milk
- Yellow unflavored gulaman
- 1 cup white sugar(more if needed)
- 1 tbsp vanilla extract
- 4-5 cups water
- Put 1 tbsp. Sugar and 2 tbsp water in lyanera. Heat until caramelized sugar. Set aside
- In a bowl beat eggs. Add condensed milk, evaporated milk and vanilla. Mix well.
- Let it rest for 15 minutes
- Heat Off: Combine water, gulaman powder and sugar.
- Stir constantly until gulaman dissolves
- turn the heat on and bring to a simmer. Stir constantly
- Heat off. Add flan mixture gradually continue stirring
- When the mixture is about to boil turn the heat off
- Gently pour the gulaman mixture into the molders
- Set aside and let it firm
- Serve and enjoy!