Cathedral Window Sago Cups

Ingredients:

  • 1 pack (25g) Strawberry flavored gelatin powder
  • 1/4 cup Sugar
  • 3 cups Water
  • 1 pack (25g) Buko Pandan Gelatin Powder
  • 1/4 cup Sugar
  • 3 cups Water
  • 1 pack (25g) Unflavored White Gelatin Powder
  • 1/2 cup Sugar
  • 2 cup Pineapple Juice
  • 1 Big Can (370ml) Evaporated Milk
  • 1 Big Can (300ml) Condensed Milk
  • 1 pack (250ml) All-Purpose Cream
  • 1 cup mini colored sago (tapioca pearl), uncooked
  • 6-7 cups Water, for boiling

Procedure:

  1. Boil water in a pot. Add mini colored sago (tapioca pearl). Stir to avoid sago from sticking together. Cook over medium heat. Add water as needed until it’s cooked or translucent. Drain and wash sago over tap or cold water. Then soak in water to avoid sticking together.
  2. In a pot combine strawberry flavored gelatin powder, sugar and water. Stir to dissolved. Stir over medium heat until it boils. Pour mixture into a mold. Let it cool to set. Repeat same process into buko pandan flavored gelatin. After it set cut jelly into cubes.
  3. Put jelly cubes and cooked mini sago into the mold.
  4. In a pot combine unflavored white gelatin powder, sugar, pineapple juice, evaporated milk, condensed milk and all-purpose cream. Stir to dissolved. Turn on stove and stir over medium heat until it boils. Pour cream jelly mixture into the mold. Let it cool to set.

Source: Sarap Channel