Ingredients:

½ pack red gelatin

¼ cup sugar
1 ½ cups Sprite
1 cups of water

½ pack green gelatin

¼ cup sugar
3-5 pcs. Pandan leaves
3 cups water (to boil the leaves in, and about 2 ½ cup to mold the gelatin in)

½ pack orange gelatin

¼ cup sugar
1 ½ cups calamansi/orange juice
1 cups of water

½ pack yellow gelatin

¼ cup sugar
1 ½ cups pineapple juice
1 ½ cups of water

Note: feel free to just use flavored gelatins, but fruit/tangy flavored ones work best with the
creamy/milky gelatin; colorful gelatin fillings also look nicer. Just use 1 cup diced gelatin for each of
the flavored one. You may also use Jellyace available in store. Have the bigger gelatin.

Creamy gelatin:
3 eggs
1 tsp lemon pure calamansi juice
½ cup of sugar (you may adjust according to desired taste)
2 packs Nestle Cream
1 can Condensed Milk
1 can Evap Milk
1 teaspoon vanilla (optional)
1 packs of white unflavored gelatin
1 cup water
Directions:
Flavored Gelatin
 Combine sugar and unflavored gelatin in a bowl. Dissolve gelatin mixture in Sprite and water.
Bring to a boil over medium heat. Mold. Cut into cubes later.
 Boil the pandan leaves in water until flavor has set in. Remove leaves and add the sugar and
unflavored gelatin mixture, stirring constantly. Cube later.
 Dissolve gelatin and sugar mixture in pineapple juice. Bring to a boil while stirring constantly.
Mold and cube later.

Base Gelatin
 In a bowl, whisk together egg yolks, kalamansi or lemon juice and half amount of sugar until
they appear lemon yellow in color.
 Beat Nestle Cream and Condensed Milk in a bowl. Add vanilla
 In another bowl, dissolve the mixed unflavored gelatin and the rest of the sugar in 1cup water.
Add Evaporated Milk. Add this into the egg yolk mixture while continuously beating with the
whisk. When well blended, pour into a sauce pan and cook over medium flame.
 Pour the gelatin mixture into the milk-and-cream batter. Mix well.
 Transfer cooked gelatin into big bowl and let it cool until thickens. Add in the cubed flavored
gelatin. Mix gently and then mold.
 Cool before using.