Delicious Jelly & Custard Trifle Squares Kids Love in Bali

Step 1: Prepare the Jelly Layer

Dissolve the jelly mix in 500ml of boiling water, stirring until completely dissolved.

Pour the jelly mixture into a shallow tray and scatter diced mango or dragon fruit evenly across the surface.

Refrigerate for 2-3 hours until fully set.

Step 2: Make the Custard Layer

In a saucepan, heat milk over medium heat until warm but not boiling.

In a small bowl, mix cornstarch with 2 tbsp of cold water to create a smooth slurry.

Slowly pour the slurry into the warm milk, whisking constantly to prevent lumps.

Add Balinese palm sugar and vanilla extract, stirring continuously until the custard thickens to a pudding-like consistency.

Remove the custard from heat and allow it to cool slightly before assembly.

Step 3: Assemble the Layers

Arrange the sponge cake squares in a single layer at the bottom of a square baking dish. Ensure the pieces are snugly fitted.

Optional: Lightly drizzle orange juice over the sponge cake for added moisture and flavor.

Evenly pour the cooled custard layer over the sponge cake, spreading it gently with a spatula.

Carefully position the set jelly layer on top of the custard, ensuring it remains intact.

Cover the dish with cling film and refrigerate for at least 1 hour to allow the layers to firm up and blend.

Step 4: Cut and Serve

Use a sharp knife to cut the dessert into even squares, wiping the blade clean between cuts for neat edges.

Decorate each square with fresh mint leaves, a sprinkle of shredded coconut, or an edible tropical flower.

Serve chilled on decorative plates or banana leaves for a tropical flair.