Ube Jelly Salad with cheese and macapuno oozing with tasty ube flavors! Cheesy and coconutty purple yam jelly dessert that you’ll fall in love instantly!
Like mango and nata de coco, who would have guessed that simple ube gelatin can be turned into a delicious jelly salad dessert. Not only is it easy to make but also budget friendly. A fantastic ube jelly with sago, cheese and coconut strings that’s great as snack or dessert!
Ingredients for Ube Jelly Salad
Gelatin – unflavored gelatin sheets works great for this recipe but you can also use powdered gelatin.
Ube flavoring – I tried both powdered and liquid ube flavoring but I find using liquid flavoring gives better results.
Condensed Milk – you can substitute with sugar and make it sweet to your liking but condensed milk make the ube jelly salad with cheese creamier.
Sago or tapioca pearls – I used small tapioca pearls but you can also use bigger sized sago if you fancy.
All-purpose cream – you can use heavy whipping cream depending on availability.
Macapuno or sweetened coconut strings – are optional but adding it gives the dessert texture.
Grated cheese – You can choose whatever cheese you may add as topping. The saltiness of the cheese is just the right contrast to the sweetness of the jelly dessert.
How to make Cheesy Ube Jelly Salad
Making cheesy ube jelly salad with sago and macapuno is pretty straight-forward and doesn’t need much time to make. You can make it a day ahead and let it chill in the fridge overnight or a few a hours before dinner.
The main thing that you need to focus on is making the jelly set. Once that is done, it’s just a matter of mixing up all the ingredients and cooling it in the refrigerator to make it more enjoyable.
Tips for making jelly.
You can use powdered gelatin if you can’t get hold of gelatin sheets. If your using powdered gelatin, Stir in the powder in water until it blooms. Heat the mixture in a microwave until it turns to liquid then mix in with the water. 2 sheets of gelatin is equivalent to 1 tsp of powdered gelatin.
To speed up the setting process, you can do the following:
- Place your jelly in the coolest part of the refrigerator
- Place the jelly in the freezer for 20 minutes then transfer it in the fridge to set completely. Avoid it sitting in the freezer longer than 20 minutes if you don’t want frozen jelly.
- You can also dip the container with jelly in an ice bath to cool it down faster and make it set more rapidly.
The secret ingredient is always LOVE
You may also like:
Ube Biko Yema lets you enjoy three of your favorite desserts in one bite! A combination of Biko Kalamay with ube flavor topped with creamy yema custard brulée.
Churro Ube Cheesecake bars topped with cinnamon and sugar are the perfect dessert or snack! Flaky and sweet churro bars loaded with ube flavor and cream cheese.
Ube Jelly Salad with Cheese
For ube jelly
- 4 pcs. gelatin sheets
- 2 cups water (for boiling gelatin sheets)
- 3 tbsp sugar (for gelatin )
- 1 ½ tsp ube flavoring (for gelatin )
For sago (tapioca pearls)
- ½ cup small tapioca pearls
- 3 cups water (for boiling tapioca pearls)
For ube jelly salad
- 2 cups all-purpose cream
- ⅔ cup condensed milk
- ½ cup macapuno (coconut strings)
- ¼ cup grated cheese
- ½ tsp ube flavoring
Making the sago (tapioca pearls)
- In a small pot boil water in medium heat. When water starts boiling, add tapioca pearls. Stir while cooking to avoid pearls from sticking together.
- Cook for 3 minutes or until translucent then cover pot and turn off heat. Let the tapioca pearls sit in the pot for 10 minutes to completely cook then strain pearls and wash in running cold water. Set aside.
Making the ube jelly
- Soak gelatin sheets in a bowl with water for 5 minutes.
- In a small pot, simmer water over medium heat. Tip in sugar and stir to dissolve. Pour ube flavoring and place softened gelatin sheets. Mix until gelatin complete dissolves.
- Turn off heat and transfer gelatin in a baking dish or any container. Let completely set. When jelly is set, cut into cubes.
Making the ube jelly salad
- In a big mixing bowl, Place all-purpose cream, condensed milk, ube flavoring. Mix to incorporate.
- Tip in macapuno, ube jelly and tapioca pearls. Mix to distribute ingredients then taste and adjust according to preference. Chill in the fridge for at least 2 hours.
- Serve in a glass and top with grated cheese. Bon appetit!