Rainbow Gelatin Recipe

This gorgeous layered dessert made of the colors and flavors of the rainbow is a no-bake recipe and surprisingly easy to make. You can use your favorite flavors, too!

The tricky part of this dessert is making sure that your layers don’t separate when you’re ready to slice. While it’s not fool-proof, you can lessen your chances of that happening by doing this one thing: don’t let the gulaman cool down. In fact, you want the gulaman to still be warm but the top should be solid enough to hold its shape beneath the next layer you’ll add on top. The trick is to press your fingertip on top of that layer and if it’s solid enough to not break when you press it, it’s ready for the next layer.  

• Also Read:
• Mango-Pandan Gulaman
• SAMALAMIG! Sago’t Gulaman, Pinoy Iskrambol + More!

ASK YUMMY: What is the Difference Between Gelatin and Gulaman? Posted in: Prepping

Rainbow Gelatin Recipe

Roselle Miranda

This layered gulaman dessert is gorgeous to look at and delicious to eat!

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Filipino

Servings 8

Ingredients

  

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Rainbow Gelatin Ingredients

• 1/2 teaspoon gulaman powder strawberry
• 5 tablespoons sugar divided
• 2 1/2 cups water divided
• 2 teaspoons unflavored gulaman powder white, divided
• 4 tablespoons sugar divided
• 2 cups fresh milk divided
• 1/2 teaspoon gulaman powder orange
• 1/2 teaspoon gulaman powder mango
• 1/2 teaspoon gulaman powder buko pandan
• 1/2 teaspoon gulaman powder grape

Instructions

 

• Prepare a 7-inch by 5-inch and 3-inch high glass baking dish with a lid near your work area. Wipe until completely dry. Set aside.
• Make the red layer: In a saucepan, combine strawberry gulaman powder and 1 tablespoon sugar in 1/2 cup water. Place over medium heat and heat, stirring, until the granules are dissolved and the mixture comes to a boil. Turn off the heat and immediately pour into the prepared baking dish. Use a toothpick to pop any bubbles that may be on the surface. Set aside.
• Make the milk layer: Clean and rinse the saucepan. Combine 1/2 teaspoon white unflavored gulaman, 1 tablespoon sugar, and 1/2 cup fresh milk together in the saucepan. Bring to a simmer and then to a boil, stirring. Check that the red gulaman layer s surface is solid before using the back of a spoon to gently pour the milky gulaman over the red layer. Pop any bubbles. Set aside again.
• Wait 2 minutes before starting your new layer to give the strawberry and milk layers time to solidify enough to accommodate the new layers.
• Repeat the procedure for making the red layer for the orange layer: In a saucepan, combine orange gulaman powder and 1 tablespoon sugar in 1/2 cup water. Place over medium heat and heat, stirring, until the granules are dissolved and the mixture comes to a boil. Turn off the heat. Pour over the milk layer over the back of a spoon. Set aside.
• Repeat the procedure for making the milk layer. Pour over the orange layer using the back of a spoon.
• Repeat the procedure for making the red layer for the yellow layer: In a saucepan, combine mango gulaman powder and 1 tablespoon sugar in 1/2 cup water. Place over medium heat and heat, stirring, until the granules are dissolved and the mixture comes to a boil. Turn off the heat. Pour over the milk layer over the back of a spoon. Set aside.
• Repeat the procedure for making the milk layer. Pour over the yellow layer using the back of a spoon.
• Repeat the procedure for making the red layer for the green layer: In a saucepan, combine buko pandan gulaman powder and 1 tablespoon sugar in 1/2 cup water. Place over medium heat and heat, stirring, until the granules are dissolved and the mixture comes to a boil. Turn off the heat. Pour over the milk layer over the back of a spoon. Set aside.
• Repeat the procedure for making the remaining milk layer. Pour over the green layer over the back of a spoon.
• Repeat the procedure for making the red layer for the purple layer: In a saucepan, combine grape gulaman powder and 1 tablespoon sugar in 1/2 cup water. Place over medium heat and heat, stirring, until the granules are dissolved and the mixture comes to a boil. Turn off the heat. Pour over the milk layer over the back of a spoon.
• Set aside to cool completely. Once cooled completely, cover and then chill until ready to serve.
• When ready to serve, uncover and pour off any liquid from the gulaman. Using a sharp knife, divide gelatin into squares and slip out of the container onto a plate. Serve cold.

Keyword seasonings, Pinoy no-bake desserts, rainbow, gulaman

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