This very simple but popular dessert from the Philippines is a great one to make with kids. If you can’t work out where the name comes from, you’re not trying hard enough.




Skill level

Average: 3.5 (71 votes)


  • 85 g packet each red, green, yellow, pink and blue jelly crystals

Cream jelly

  • 250 ml (1 cup) pineapple juice
  • 18 g powdered gelatine
  • 395 g can condensed milk
  • 300 ml thickened cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 6 hours

  1. Prepare the jellies according to the packet directions but use ¼ less water than suggested. Refrigerate until solid, then cut into cubes.
  2. For the cream jelly, place the pineapple juice in a saucepan over medium heat and whisk in the gelatine. Simmer, whisking continuously until the gelatine is dissolved. Remove from the heat and whisk in the condensed milk and cream until well combined. Stand until cool. If the mixture is too hot, it will make the other jelly colours run.
  3. Fill a bundt tin with the jelly cubes, then pour over the cream jelly mixture. Refrigerate for at least 3 hours or until firm. Carefully remove the jelly from the mould (a little hot water can help) and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.