Sago Gulaman








  1. In a pan over low heat, add 3 cups of water, ¼ cup brown sugar, and stir dissolved.
  2. Add unflavored gulaman and stir for  3-5 mins or until frothy.
  3. Turn off heat and pour into a glass container, and cool for 20 mins and slice into small cubes (see pictures).


  1. In a pot over medium heat, add 4 cups water (add 1 more cup if needed), and bring to boil. 
  2. Add ⅓ cup sago pearls and cook until sago pearls are tender and translucent. 
  3. Using a strainer, separate the sago and hot water.  Then pour cold water on the sago to avoid sticking. 


  1. 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.
  2. 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:

  1. In large glasses, add ice, gulaman, cooked sago and juice mixture.  Best served cold and individual servings.