Ingredients:
-1 pack unflavored gelatin powder
-1 pack lychee flavor gelatin powder
-4 cups evaporated milk
-14 cups of water
-3 cups of sugar
-fruit cocktail
-sakura essence
-red food coloring
Procedures for Lychee Gelatin Layer:
1. Dissolve 1 pack of lychee gelatin in 4 cups water with 2 cups evaporated milk and 1 cup of sugar.
2. Bring to a boil. Remove from heat and add 2 drops of food coloring and stir.
3. Transfer to molding cups or tray and let it set.
Procedure for Sakura Gelatin Layer:
1. Dissolve 1 pack of unflavored gelatin in 6 cups water and 1 cup sugar.
2. Bring to a boil. Remove from heat and add 1 drop of sakura essence.
3. When lychee gelatin is already set, add fruit cocktail and pour in sakura flavor gelatin and let it set.
Procedure for Lychee Gelatin Top Layer:
1. Dissolve 1 pack of lychee gelatin in 4 cups water with 2 cups evaporated milk and 1 cup of sugar.
2. Bring to a boil. Remove from heat and when the Sakura layer is already set, pour in the lychee gelatin and let it set. Chill in the refrigerator before serving.
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One of the best ways to end a meal is dessert. May it be fruits, cakes, ice cream, rice cakes, and et cetera but gelatin is definitely a good one to finish a meal. Especially if it's made intricately and not the typical one layered drizzled with condensed milk which is kinda boring... You can have a multi-colored, multi-layered gelatin dessert, a 3d gelatin cake, or gelatin mixed in sweet milk topped with coconut or fruits and nuts which is more appetizing.
There are 2 types of gelatin that I know. The healthiest is the agar-agar powder or seaweed gelatin which is sourced locally. Not only Koreans are fond of using seaweed in their cooking but Filipinos as well. We use seaweeds to make desserts and drinks but it can also be used in making savory dishes. And the other type of gelatin is made from animal bones, tendons and skin which is boiled for several hours until the mixture create a thick, condensed and cloudy consistency. I know it's a bit disgusting but most of the gelatin mixture you buy in the groceries that came from other countries like the USA are made of this one. So if you're the type of eating healthy or opt for a healthier version always READ LABELS 😄 and go for the locally sourced products.
In this recipe, I tend to use a lot of sugar because gelatin is bland in nature and if you add sugar in it and gets cooled in the fridge the sweetness tends to lessen a bit. So this recipe is not for you if you're on a diet. 😂
