Malaysian Style Trifle in Cups
Ingredients
- 1 loaf cake (chocolate, pandan, vanilla, or preferred flavor)
- 1 large tin fruit cocktails
- 1 tin evaporated milk
- 2 cups water
- 7 tablespoons custard powder
- 5-6 tablespoons sugar (to taste)
- 2 tablespoons condensed milk
- Vanilla essence (a little)
- Salt (a pinch)
- 2 packets jelly powder (flavor of choice)
Preparation
Cut your favorite cake into pieces and arrange neatly in cups, then drizzle with a little excess cocktail syrup from the fruit cocktails tin.
For the middle layer, combine 1 tin evaporated milk, 2 cups water, 7 tablespoons custard powder mixed with 1 cup water, 5-6 tablespoons sugar, 2 tablespoons condensed milk, a little vanilla essence, and a pinch of salt in a pot.
Stir the mixture well and cook until slightly thickened, being careful not to overcook to avoid it becoming too hard.
Pour the custard over the cake layer in the cups.
Sprinkle a little drained fruit from the cocktails over the custard, reserving the syrup for the cake if needed.
For the top layer, prepare 2 packets of jelly according to package instructions with your preferred flavor.
Gently pour the jelly over the custard layer in the cups.
Allow to cool until not too hot, then cover and refrigerate until set and cold before serving.
Tips
It is delicious eaten cold.
Making it in individual cups makes it easy for kids to handle and eat.
If cups are not available, use a suitable transparent container to showcase the layers.
