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Milo Jelly Tapioca

Milo jelly tapioca is a Filipino dessert made with milo flavourd jelly cubes, kremdensada, tapioca pearls, water, gelatine powder and sugar. These jellies are combined with small tapioca peals and is finished in a sweet and creamy sauce. The milo powder is one of the classic powdered drinks during the 90s which are still enjoyed up to this date. The milo jelly tapioca can be enjoyed as a chilled dessert or as a chocolatey drink. Yum!

Milo jelly tapioca

MILO JELLY TAPIOCA RECIPE

Ingredients:

  • 1 ½ cup milo powder (6 – 7 sachets)
  • 1 ½ can kremdensada
  • ½ cup uncooked tapioca pearls
  • 1 sachet gelatin powder
  • 6 cups water
  • sugar to taste

Directions:

  1. Pour 5 cups of water in a pot and bring to a boil. Add the tapioca pearls and give it a little stir. Cover the pot and let it cook for 15 minutes. Add a cup of cold water to fully cook the tapioca pearls. Stir continuously while doing this. Set the pearls aside until ready to use.
  2. To make the milo jelly, prepare a large pot. Add the milo powder, sugar (depending on how sweet you like) and clear gelatin powder. Mix well. Add 6 cups of water and stir to dissolve the powder completely. Heat the mixture until boiling. Watch out for spillage! Once boiling, turn the heat off. Transfer the liquid to a rectangular container. Let it cool completely and become firm. Once firm, slice them up into small cubes.
  3. In a large bowl, combine the milo jelly cubes and the tapioca pearls. Mix well. Pour the kremdensada and mix well.
  4. To make it more chocolatey, dissolve 2 sachets of milo powder in ½ can of kremdensada. Pour this  mixture over the milo jelly tapioca and mix well.
  5. Chill the milo jelly tapioca for at least 6 hours before serving. Or, add some ice cubes to make it an instant chilled dessert. You can also add a little water to turn this into a drink. Yum! So refreshing!

MILO JELLY TAPIOCA

Milo has been and forever will be, my favorite chocolate drink. I can still remember the young me, sneaking out a spoonful of milo powder during midnight since my mom does not allow me any more milo after my bedtime milo drink. Good thing that our milo during that time was in a can! Now, our milo stock in the pantry is in sachets. (But I still sometimes papak the whole sachet of milo hehe)

The chocolatey goodness of milo is truly uncomparable. There are a lot of good chocolates out there but I oftenly choose to papak milo when I am having some chocolate cravings. While milo is meant to be made into a drink, I have enjoyed milo in a lot of ways and the milo jelly tapioca is one of my favorites.

Milo jelly tapioca is a sweet chocolatey dessert which I always make in large batches, just so I have an emergency stock at home. It is chilled and can make my head cool when I am angry (I think this is the real purpose of this dessert for me).

If you wanna know how to make milo jelly tapioca at home, read and follow the simple recipe at home. Happy cooking!

Milo jelly

HOW TO MAKE MILO JELLY TAPIOCA

Creating some milo jelly tapioca is actually much easier than preparing other desserts. Most of this recipe is waiting time. If you have prepared jelly based desserts in the past, then this recipe will be as easy as eating peanuts.

Our milo jelly tapioca has 3 main ingredients– the milo jelly, the tapioca and the creamy sauce. The tapioca is the easiest to prepare since all you need is to boil them until cooked. A challenge we usually encounter is that the pearls do not cook through and there is still a white part in the middle. Instead of cooking them for longer, the hack is to add cold water while stirring them. I did not put any sugar when I boiled my tapioca pearls but you can add if you like them sweet. Alternatively, you can buy a pre-cooked tapioca pearls in the market, just make sure to wash them before adding to the rest of the ingredients later.

The next part is the milo jelly. This can be done by combining sugar, milo powder and gelatin powder and then cooking and letting it firm. I made chocolatey milo cubes in this recipe, but you can also add milk if you want. Since we want jelly cubes,  I recommend you to pour the mixture into a rectangle or square container for better slicing later. Once firm and cooled, cut them into cubes and set aside. You can also add additional texture by shredding some of the jelly if you like.

Before proceeding with the last ingredient, combine first the tapioca pearls and milo jelly cubes in a large bowl. If you are serving this as a drink for an occassion, prepare a large punch container since we will be needing to mix the ingredients well. I used kremdensada in this recipe since it is already creamy and sweet (it is like a pre mixed all purpose cream and condensada milk). You may see the alternatives for the cream in the cooking tips section.

You can choose if you like the creamy base as plain creamy, or make it extra chocolately with the addition of more milo powder. Once all the ingredients are well combined, you can enjoy this as a dessert or chill it first a little.

When I am in a rush and can’t wait for it to be chilled, I just add some ice cubes. If I want this as a chilled drink, I also add a little water just to thin out the cream a little. Best served during the summer season!

COOKING TIPS:

  • You may substitute the kremdensada with all purpose cream and condensed milk using a 2:1 ratio.
  • If you want it a little more chocolatey, you may add a few milo powder on the cream.
  • You can also add milky cubes by using milk instead of milo powder using the same preparations for the milo jelly.

Milo Jelly Tapioca

Course: Desserts
Servings

10

servings

Ingredients

  • 1 ½ cup milo powder (6 – 7 sachets)

  • 1 ½ can kremdensada

  • ½ cup uncooked tapioca pearls

  • 1 sachet gelatin powder

  • 6 cups water

  • sugar to taste

Directions

  • Pour 5 cups of water in a pot and bring to a boil. Add the tapioca pearls and give it a little stir. Cover the pot and let it cook for 15 minutes. Add a cup of cold water to fully cook the tapioca pearls. Stir continuously while doing this. Set the pearls aside until ready to use.
  • To make the milo jelly, prepare a large pot. Add the milo powder, sugar (depending on how sweet you like) and clear gelatin powder. Mix well. Add 6 cups of water and stir to dissolve the powder completely. Heat the mixture until boiling. Watch out for spillage! Once boiling, turn the heat off. Transfer the liquid to a rectangular container. Let it cool completely and become firm. Once firm, slice them up into small cubes.
  • In a large bowl, combine the milo jelly cubes and the tapioca pearls. Mix well. Pour the kremdensada and mix well.
  • To make it more chocolatey, dissolve 2 sachets of milo powder in ½ can of kremdensada. Pour this mixture over the milo jelly tapioca and mix well.
  • Chill the milo jelly tapioca for at least 6 hours before serving. Or, add some ice cubes to make it an instant chilled dessert. You can also add a little water to turn this into a drink. Yum! So refreshing!

Milo Jelly Tapioca Recipe in Tagalog

Mga Sangkap:

  • 1 ½ tasang milo powder (6 – 7 sachets)
  • 1 ½ lata kremdensada
  • ½ tasa sago (hilaw)
  • 1 sachet gelatin powder
  • 6 tasang tubig
  • asukal

Paano Lutuin:

  1. Magpakulo ng 5 tasa ng tubig sa isang pot. Ilagay ang mga tapioca pearls at haluin ng konti. Takpan ang pot at hayaan itong maluto ng 15 minuto. Maglagay ng 1 tasa ng malamig na tubig sa mga sago habang hinahalo para maging clear ang gitna nito. Isantabi ang mga sago at ilabas lang kapag gagamitin na.
  2. Para sa milo jelly, kumuha ng malaking pot. Paghaluin ang milo powder, asukal (depende kung gano katamis mo ito gusto), at ang gelatin powder. Sunod na ilagay ang 6 tasa ng tubig at haluin hanggang matunaw ang mga powder. Pakuluan ang jelly mixture at bantayan na hindi umapaw. Kapag kumukulo na, patayin ang apoy. Ilipat ang mixture sa rectangle na lalagyan at hayaang lumamig at tumigas. Kapag matigas na, hiwain ang mga ito sa maliliit na cubes.
  3. Sa malaking bowl, paghaluin ang milo jelly cubes at ang mga sago. Haluing mabuti. Ilagay na rin ang kremdensada at haluin ng konti.
  4. Para mas maging masarap, tunawin ang 2 sachets ng milo sa kalahating lata ng kremdensada. Ibuhos ang mixture na ito sa milo jelly at haluin ng mabuti.
  5. Palamigin ang milo jelly tapioca ng 6 oras bago ihain. Pwede mo ring lagyan ng ice cubes para lumamig agad. Kung gusto mo ito gawing drink, pwede mong lagyan ng konting tubig at yelo. Yum! Refreshing!

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