Ube Jelly Salad with Cheese
Ube Jelly Salad with cheese and macapuno oozes with tasty ube flavors! Cheesy and coconutty purple yam jelly dessert that you'll fall in love instantly!
Servings: 6 servings
Calories:
Ingredients
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
Instructions
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!