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Broken Glass Jelly Pudding

Broken glass jelly pudding is made with milo Choco drink, gelatine powder, sugar, gelatine powder, condensed milk and milo powder. If you’re a fan of cathedral cakes, you will surely like this version primarily flavoured with the chocolatey goodness of our favourite milo drink.


When you go to the church, you often see the children very fond of the colorful glass windows. These are what they call “cathedral windows”. This is where the concept of cathedral cakes come from.

Cathedral cakes are jelly-based cakes which are white in color with some colorful jelly cubes submerged in it. The colors used were often blue, orange, and green, which are the usual colors of actual cathedral windows. The main concept used in this cake is that a white jelly is used as the cake base and then jelly cubes of different color/s are submerged in it. With its looks, some people also call these cakes “broken glass” cakes.

Now, cathedral cakes are not limited to the white jelly with colorful cubes in it. People have modified the flavors of the cake but the concept of submerged jelly cubes still remains. I have preparing the traditional cathedral cake in the past. Here is my other version where I used our favorite choco drink to give my cathedral cake some chocolatey goodness.

If you wanna know how to make a simple yet stunning milo broken glass jelly, follow the simple steps below! Happy cooking!


Milo cathedral jelly might look hard to make but it is actually very easy and straightforward. What we are going to do is to make 2 sets of jelly (the chocolatey and the creamy) which will be put together harmoniously to make our wonderful dessert.

Start by making the chocolate jelly. In this recipe, I used our favorite childhood drink— milo. (You can also use any chocolate powder or cocoa powder). Simply combine the ingredients for the milo jelly (listed below). Mix them first in a pot before adding heat so they mix nicely first and would not form lumps. Jellies are very easy to cook. Once you’ve added the sweetener and the flavor you like, you’re simply going to heat it until it boils. For the milo jelly, this jelly will be the “windows” of our cathedral HAHAHA. So when they got firm, cut them into cubes.

For the creamy jelly, cook it in a similar manner on how you cooked the milo jelly. But it is important to remember that you are not gonna cool and let this jelly set, okay?

This is where the challenge starts. When your molder is ready, we will need to make an “alternating”  layer of milo jelly cubes and the creamy liquid jelly. You should move quick at this stage since the jelly hardens fast. But this hardening is actually beneficial so you can design your milo cathedral jelly accordingly.

If you are curious on what would happen if you did not perform the alternating transferring of the jellies in the molder, then I’ll tell you what will happen (comes from my experience!!). When you pour the creamy jelly at the molder all at once, and then you put the milo jelly cubes all at ones, the milo jelly cubes will just sink and remain at the bottom. There will be no “windows” to the cathedral. There will only be darkness. 🙁

After you are done decorating your dessert, it would be best to chill them first for a few hours. Just don’t put jellies in the freezer because they would be really hard that you wont like it. I sometimes pour some condensed milk on top after I get a slice of the milo cathedral window. Hope you will like it too!! 

Broken Glass Milo Jelly

Course: Uncategorized




  • For the milo jelly:
  • 1 cup milo choco drink

  • 1 sachet (25 g) gelatine powder

  • 1/4 cup sugar (to taste)

  • 5 cups of water

  • For the creamy white jelly:
  • 3 cups of water

  • 1 sachet (25 g) gelatine powder

  • 1 cup condensed milk

  • 1 tablespoon milo powder (or cocoa powder)


  • For the milo jelly:
  • In a pot, combine the milo chocolate drink powder, sugar and gelatine powder. Add some water and stir gently until the powder is completely dissolved. Heat the mixture until boiling. Stir occassionally to prevent from burning. Once boiling, turn off the heat.
  • Transfer the milo gelatine to a tray or container. Let it cool and set.
  • Once firm, cut the chocolate jelly into cubes. Set aside.
  • For the creamy white jelly:
  • In a pot, add the clear unflavored gelatine powder and water. Stir until dissolved. Heat the mixture.
  • When the mixture is about to boil, add the all purpose cream, condensed milk, and milo powder. Stir gently until well dissolved.
  • Once boiling, turn the heat off.
  • For the milo cathedral jelly:
  • Prepare the molder, the chocolate jelly cubes and the cream mixture. Alternatively, you can use a llanera as a molder.
  • While the cream mixture is still hot, pour around a cup of the mixture on the molder then add some of the milo cubes.
  • Add more cream mixture and jelly cubes until the molder fills up. You need to fill the molder quickly as the jelly hardens fast as it cools down.
  • Let the milo cathedral jelly cool and set. Once completely firm, let it chill for at least 2 hours before unmolding.
  • Unmold the milo cathedral jelly into a serving plate. Slice a piece of this yummy dessert and serve chilled. Yum!

Broken Glass Milo Jelly Recipe (TAGALOG)

Mga Sangkap:

Para sa milo jelly:

  • 1 tasa ng milo choco drink
  • 1 sachet (25 g) ng gelatine powder
  • 1/4 tasa ng asukal
  • 5 tasa ng tubig

Para sa creamy white jelly:

  • 3 tasa ng tubig
  • 1 sachet (25 g) ng gelatine powder
  • 1 tasa ng condensed milk
  • 1 kutsara ng milo powder (o cocoa powder)

Paano Gawin:

Para sa milo jelly:

  1. Sa isang pot, paghaluin ang milo powder, asukal, at gelatin powder. Lagyan ito ng tubig at haluin hanggang matunaw ang powder. Pakuluan ang mixture. Haluin nang tuloy tuloy para hindi masunog. Kapag kumukulo na, patayin ang apoy.
  2. Ilipat ang milo jelly sa isang tray o container. Palamigin ito para tumigas.
  3. Kapag matigas na, hatiin ito sa cubes. Isantabi.

Para sa creamy white jelly:

  1. Sa isang pot, tunawin ang jelly powder sa tubig. Pakuluan ang mixture.
  2. Kapag malapit nang kumulo ang mixture, ilagay ang all purpose cream, condensed milk at milo powder. Haluin ng mabuti.
  3. Kapag kumukulo na, patayin ang apoy.

Para sa milo cathedral jelly:

  1. Ihanda ang molder. Ilagay ang chocolate jelly cubes at ang cream mixture. Kung walang molder, pwedeng gamitin ang llanera bilang molder.
  2. Habang mainit pa ang cream mixture, ilagay ito sa molder saka lagyan ng milo cubes.
  3. Alternate na ilagay ang cream mixture at chocolate jelly cubes hanggang mapuno ang molder. Kailangan itong gawin nang mabilis dahil mabilis rin tumigas ang jelly.
  4. Hayaang tumigas nang buo ang milo cathedral jelly. Palamigin ito ng 2 hours bago alisin sa molder.
  5. Kapag malamig na, alisin sa molder ang milo cathedral jelly at ilipat sa serving plate. Kumuha ng isang slice at kainin bilang dessert. Enjoy!
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