How to make multi-layered flan jelly with various flavors not to be missed

Prepare the ingredients

Use a spoon to scrape the coconut flesh, then peel off the tough brown fibers. Next, wash it clean and cut into thin strands.

Wash 2 pandan leaves thoroughly, drain and then chop them small. Then, blend the pandan leaves with 120ml of boiled water that has cooled down, then strain through a sieve to extract the juice.

Cook the jelly mixture

Put 18g of jelly powder and 1.5 liters of water into a pot, stir well, and let it sit for about 30 – 60 minutes for the jelly to swell.

Next, stir the jelly over medium heat until it boils. Then, add 300g of rock sugar and continue stirring over low heat until the jelly and sugar dissolve. Keep the stove on low heat to keep the mixture warm.

Make the flan mixture

Add 1 egg yolk, 30gr condensed milk, and 1 tube of vanilla into a bowl and stir well.

Place a new pot on the stove, add 80ml of unsweetened fresh milk and heat until warm. Next, slowly pour the hot milk into the egg bowl while stirring continuously. Finally, strain the mixture through a sieve to remove any residue.

Put the flan pot on the stove and stir on low heat until you see a lot of steam rising and the mixture thickens slightly. At this point, immediately add 80ml of jelly water (hot), pouring and stirring continuously to blend.

Next, pour the flan jelly mixture into a rectangular container with a lid and freeze in the refrigerator. When the flan jelly is set, take it out and cut it into small square pieces.

Make the flan jelly layer

While waiting for the flan jelly to set, add 100ml of boiling water to the jelly pot and stir well to compensate for the evaporated water.

Pour 500ml of hot jelly water, 30g of rock sugar, 120ml fresh coconut water, and shredded coconut into a bowl. Stir well until the sugar completely dissolves.

Next, pour this jelly layer into a round mold and then add the flan jelly, letting it sit for about 30 minutes for the jelly to firm up.

Make pandan jelly layer

Add 70ml of boiling water into the jelly pot and stir well; this amount of water is to compensate for the evaporation while waiting for the first jelly layer to set.

Next, in a new bowl, add 350ml of hot jelly water, 60ml of pandan juice, 20ml of unsweetened milk, 30ml of coconut milk, and 25gr of condensed milk. Stir well to combine the mixture.

At this point, similarly, slowly pour the pandan water over the surface of the flan jelly layer and wait for the jelly to set.

Make cocoa jelly layer

Pour an additional 50ml of boiling water into the jelly pot, stir well, and wait for the second jelly layer to set.

Next, mix 12gr of cocoa powder with 50ml of boiling water.

When the second jelly layer has set, add the remaining 350ml of hot jelly water into a new bowl, the cocoa mixture, 20ml of unsweetened milk, 30ml of coconut milk, and 25gr of condensed milk. Stir well to combine the mixture.

Finally, slowly pour the cocoa mixture over the surface of the second jelly layer, cover tightly, and place it in the refrigerator for about 2 hours to set.

Final Product

The flan jelly when cut is incredibly eye-catching with 3 layers of colorful jelly. The first layer is sweet and refreshing from fresh coconut water, coconut flesh, and creamy flan. Next is the fragrant pandan leaf layer combined with a slight bitter cocoa taste that is appealing. This crispy and cool snack guarantees that anyone who tastes it will fall in love.

Mixing Jelly Powder

First, put 25g of agar powder and 5g of gelatin powder into a bowl and mix well.

Next, pour 2.3 liters of water into a pot, then strain the jelly mixture into it, stir well, and let it soak for about 30 minutes for the jelly to expand.

Prepare Flan Mixture

Next, separate 3 egg yolks, place them in a new bowl and whisk until smooth.

Making flan cake

When the jelly pot has soaked and expanded, scoop out 200ml of jelly water into another pot and add 50ml of water.

Then, place this jelly pot on the stove and stir continuously over low heat until the mixture boils. From the moment it boils, continue to cook the mixture for another 5 minutes.

Scoop about 1/2 ladle of jelly into a bowl and set aside; this part will be used to mix with caramel.

After 5 minutes, add 50gr of condensed milk and 25gr of brown sugar to the pot and stir until the sugar dissolves. Next, scoop a little of the jelly mixture into the egg bowl and stir well.

Then, pour the beaten egg mixture into the jelly pot along with 200ml of unsweetened fresh milk. Stir the mixture for another 1 – 2 minutes until it is warmed up, then turn off the heat.

Making caramel and pouring flan

Place a non-stick pan on the stove, add 25gr of brown sugar and heat on low (do not stir) until the sugar melts. When the sugar has melted, add the juice of 1/4 lemon and stir well.

At this point, immediately add 30ml of water, 1/2 ladle of gelatin from step 2 and stir well until the mixture dissolves, then bring it to a boil before turning off the heat.

Next, pour the caramel gelatin into small molds, allowing it to cool until the surface firms up slightly. Finally, pour the flan gelatin on top of the caramel gelatin and let it cool until fully set.

Cooking jelly

First, dissolve 8gr of milk coffee powder in 100ml of hot water. Similarly, dissolve 5gr of pure cocoa powder in 100ml of hot water.

Next, blend 1 pandan leaf with 80ml of water and strain it through a sieve to extract the juice.

Place the remaining jelly mixture on the stove and cook over high heat until it boils. Then, reduce the heat and continue cooking for another 10 minutes until the jelly turns transparent.

Next, add to the pot: 200gr of condensed milk, 200gr of white sugar, a pinch of salt, and 5 tied pandan leaves, then stir well and turn off the heat.

Making flan jelly

Scoop 300ml of jelly water through a strainer into a small pot, add 80ml of pandan leaf juice and 20ml of water. Stir well over low heat until the mixture lightly boils, then turn off the heat. Next, pour the pandan jelly into a large mold and let it cool until the surface firms up.

Continue by adding 300ml of jelly water into a new pot along with 100ml of coconut milk, then stir well to warm the mixture.

Scoop about one ladle of coconut jelly onto the surface of the pandan jelly, then place the flan cake in the middle and pour the remaining jelly over it.

The remaining layers will be the coffee milk layer, the coconut milk layer, and the cocoa layer. You should also cook each layer sequentially with a measurement of 300ml of jelly water, pouring them in order.

Final Product

The flan jelly that does not need steaming has a beautiful appearance, with many colors. When eaten, you will feel the layers of jelly with a light crunchy and chewy texture, sweet and fragrant, blended with the rich and creamy flan, extremely delicious.

Stir the jelly mixture

First, put into the first pot: 1 liter of fresh coconut water, 1 teaspoon of soft jelly powder, 1/2 teaspoon of crispy jelly powder, 130g of rock sugar. Stir the mixture well and soak for 30 minutes for the jelly to expand.

Next, take a second pot and add 1 liter of water, 2 teaspoons of soft jelly powder, 2.5 teaspoons of crispy jelly powder. Stir well and soak for 30 minutes.

Put the second pot of jelly on the stove and stir evenly over medium heat until it boils and turns transparent.

Making Egg Flan

Add 500ml of unsweetened fresh milk, 200ml whipping cream, 150gr of condensed milk, 150gr of cream cheese cut into small pieces, 2 tablespoons of sugar, and 1/4 teaspoon of salt into a new pot. Stir the mixture over low heat until the milk is warm and the cheese has melted, then turn off the heat.

Beat 2 eggs with 1 vanilla pod and 1 teaspoon of white wine. Then, slowly pour the eggs into the milk pot while stirring to blend the mixture.

Next, strain the flan mixture through a sieve for a smooth texture, then add 250ml of jelly water from the second pot. After that, stir the mixture over medium heat until it warms up again.

Finally, strain the jelly flan mixture through a sieve one more time and pour it into ice cube molds, allowing it to cool and set.

Making mango flan

Peel the mango, cut the flesh into small pieces, and blend it with 100g of condensed milk and 250ml of unsweetened fresh milk.

Next, add to a new pot: The blended mango mixture, 250ml of jelly water from the second pot, and stir well over low heat for about 5 minutes until the mixture is warm.

Then, pour the mango jelly into an ice cube tray and let it cool to set.

Cooking jelly

Place the first jelly pot on the stove and stir well over medium heat until the mixture boils and turns clear.

Making mango flan jelly

You will alternate between 2 layers consisting of 1 layer of clear jelly and 1 layer of flan jelly, mango jelly.

First, pour a little clear jelly into a large mold through a sieve, then quickly sprinkle the mango jelly and flan jelly evenly around. Wait for the surface of the jelly to set, then continue as above until all the remaining jelly is used up.

Put the remaining jelly pot on the stove, then add 250ml of unsweetened fresh milk, 100gr of sugar, and 160ml of coconut milk. Stir well over low heat until the mixture is completely blended and smooth.

Finally, pour a portion of the coconut milk jelly on top of the cake, sprinkle with flan and mango jelly. Then, cover the cake completely with the remaining jelly to finish.

Final product

The mango flan jelly is beautiful, wobbly, and soft, leaving a sweet and fragrant taste of mango, creamy flavor of milk and cheese on the tongue, guaranteed to make you swoon after just one taste.

Making Flan

First, soak 10g of jelly powder in 1 liter of filtered water for 30 minutes.

Next, prepare a bowl for 4 eggs and add 2 egg yolks, then whisk until the eggs are well blended. Use a pot to boil 1/2 cup of condensed milk and 700ml of unsweetened fresh milk over low heat for 10 minutes to warm the mixture.

Then, pour the milk mixture into the egg mixture, use a whisk to stir well, and strain the egg milk mixture through a sieve to remove the egg whites.

Continue with the sugar part of the flan, use a pan to cook a mixture of 1 cup of sugar and 1 cup of water until the sugar dissolves and turns a caramel color, then add a little lemon juice and shake the pan before turning off the heat.

Steaming the flan

You prepare the flan containers and add the sugar and egg-milk mixture into the containers. Meanwhile, prepare a steaming pot and cook until the water boils, then place the flan containers in to steam for about 30 minutes.

Making jelly

You put 1 cup of sugar into the pot of jelly powder that you soaked earlier and stir well until the sugar dissolves, then put it on the stove to cook on low heat for about 15 minutes and divide it into 2 equal parts.

You can choose the flavor of the jelly according to your preference; for this dish, I will use pandan leaf color and coconut milk. You pour the pandan leaf water and coconut milk into the 2 parts of jelly powder prepared.

Next, after the flan has been steamed and is cooked, you take it out and pour the first layer, which is the pandan jelly. At this point, you use a toothpick to poke into the surface of the flan so that the layers do not separate, then wait about 5 – 10 minutes for the jelly to set before adding the coconut milk jelly on top. You keep doing the same with the other flan parts.

Final Product

The layer of flan jelly looks very eye-catching, with a creamy soft jelly layer. The jelly part is crispy, chewy, and fragrant with pandan leaves and coconut milk. This is a simple and easy-to-make dish; you can prepare it as a dessert for your family.