Sago Gulaman is a local Filipino beverage made of tapioca pearls, water, brown sugar, gulaman, and tapioca pearls.
It’s refreshing to dessert/drink and is popular to drink on a hot summer day.
So what’s the difference between gulaman and gelatin?
Gulaman (known as agar or agar agar in English), is a carbohydrate that comes from red algae (seaweed). Gelatin is a protein substance from collagen found in animal skin and bones.
Tips and Variations:
- Feel free to use plain jello if you can’t find gulaman
- Gulaman bars are either colored or plain (transparent white). To change up the taste of the drink, use a different flavor gulaman.
- Sago Gulaman is best served in individual servings.
How to Make Sago Gulaman:
Listed below are all the ingredients you will need:
Gulaman
- 3 cups water
- ¼ cup brown sugar
- 1 pack 25g red gulaman, unflavored
Sago
- 4-5 cups water
- ⅓ cup sago pearls
- 1 tsp vanilla (optional)
Juice
- 1 cup brown sugar
- 3 ⅓ cups water
How to Make Gulaman:
In a pan over low heat, add 3 cups of water, ¼ cup brown sugar, and stir dissolved sugar is dissolved.
Add unflavored gulaman and stir for 3-5 mins or until frothy.
Turn off heat and pour into a glass container, and cool for 20 minutes. Gulaman should be solidified like jello. Then slice into small cubes (see pictures).
How to Make Sago:
In a pot over medium heat, add 4 cups water (add 1 more cup if needed), and bring to boil. Add ⅓ cup sago pearls and cook until sago pearls are tender and translucent.
Using a strainer, separate the sago and hot water. Then pour cold water on the sago to avoid sticking. Set aside.
Juice:
In a pan over low heat, add 1 cup brown sugar and caramelized sugar, make sure to keep an eye and stir, so the sugar does not stick to the pan.
Once it is caramelized, carefully pour in 3 ⅓ cups water and stir until well combined. Make sure that the caramelized sugar does not burn because it will give a bitter flavor. Allow to cool for 20 minutes.
How to Assembe the Sago Gulaman:
In large glasses, add ice, gulaman, cooked sago and juice mixture.
Best served cold and individual servings.
More Refreshing Filipino Drinks:
PrintSago Gulaman
Ingredients
Gulaman
- 3 cups water
- ¼ cup brown sugar
- 1 pack 25g red gulaman, unflavored
Sago
- 4–5 cups water
- ⅓ cup sago pearls
- 1 tsp vanilla (optional)
Juice
- 1 cup brown sugar
- 3 ⅓ cups water
Instructions
Gulaman:
- In a pan over low heat, add 3 cups of water, ¼ cup brown sugar, and stir dissolved.
- Add unflavored gulaman and stir for 3-5 mins or until frothy.
- Turn off heat and pour into a glass container, and cool for 20 mins and slice into small cubes (see pictures).
Sago:
- In a pot over medium heat, add 4 cups water (add 1 more cup if needed), and bring to boil.
- Add ⅓ cup sago pearls and cook until sago pearls are tender and translucent.
- Using a strainer, separate the sago and hot water. Then pour cold water on the sago to avoid sticking.
Juice:
- In a pan over low heat, add 1 cup brown sugar and caramelized sugar, make sure to keep an eye and stir, so the sugar does not stick to the pan.
- Once it is caramelized, carefully pour in 3 ⅓ cups water and stir until well combined. Make sure that the caramelized sugar does not burn because it will give a bitter flavor. Allow to cool for 20 minutes.
Assembling the Sago Gulaman:
- In large glasses, add ice, gulaman, cooked sago and juice mixture. Best served cold and individual servings.
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