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Sago Gulaman

Author: Lainey



  • 3 cups water
  • ¼ cup brown sugar
  • 1 pack 25g red gulaman unflavored


  • 4-5 cups water
  • cup sago pearls
  • 1 tsp vanilla optional


  • 1 cup brown sugar
  • 3 ⅓ cups water



  • 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).


  • 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. 


  • 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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