How To Make Gulaman Using Gulaman Bar

Sago at Gulaman with sago pearls, grass jelly, and brown sugar syrup is a tropical cooler you'll love year-round. Information technology's refreshing and succulent as it is fun to eat!

Sago at Gulaman in clear glasses — Sago at Gulaman

1 The three components
2 How to Brand Gulaman Syrup
3 Quick Hacks
4 How to store
five How to serve
6 More delicious beverages
7 Sago at Gulaman

It'southward been a while since we had a potable recipe here on the blog, so I thought I'll characteristic i of the most iconic Filipino refreshments, Sago't Gulaman.

I first posted this samalamig fashion back in 2014, merely I am updating information technology today with a couple of tips my aunt from the Philippines taught me how to brand it tastier and easily.

uncooked sago, black jelly cubes, panutsa

The three components

Unproblematic syrup– sweetens the drink; made of equal parts water and brown sugar
Sago– edible starch from the pith of tropical palm copse. You tin buy dry pearls and melt at domicile or ones already cooked and ready for use sold in stores or moisture markets
Gulaman– make it from scratch or use grass jelly to simplify the process

How to Make Gulaman Syrup

To make the syrup, combine the sugar and water in a bucket. Bring to a simmer over medium oestrus, stirring until sugar is dissolved and the mixture is clear and no longer cloudy.
Remove from heat and let to absurd completely.
In a big pitcher, combine four cups of common cold water (or to gustatory modality) and the syrup.
Stir in a teaspoon or so banana essence or vanilla extract to heighten flavor and aroma.
For a deeper colour, make sure to use dark brown sugar. For a more accurate taste, you tin can substitute nigh 8 ounces of panutsa for dark-brown sugar.

draining cooked sago in a metal colander

The recipe bill of fare below has detailed instructions on making this refreshing libation from scratch, and as you can see, information technology takes a few steps to pull together. Admittedly, it can be a bit complicated to prepare for daily enjoyment.

Quick Hacks

The tip my aunt taught me, aside from adding assistant essence to the brownish sugar syrup, is to use grass jelly! This blackness gulaman is available at most Asian supermarkets and inexpensive at about $3 for a large xix-ounce can. Not only does it have the perfect jiggly consistency, but it also matches the amber color of the drink well.
You tin also employ set up-to-use sago sold at almost Filipino and Asian grocers. With these ii cardinal ingredients ready with zero endeavour, all you need to practise is a five-infinitesimal arnibal syrup!

How to shop

For best results, store the gulaman and sago in different containers with a lid and the syrup in a pitcher.
Store in the refrigerator for up to iii days.

How to serve

To serve, spoon gulaman and sago into a tall glass. Add together ice and superlative off with the chilled gulaman syrup. Enjoy chilled or over ice on its own or with your favorite midday snack!
I tend to make my brownish carbohydrate syrup very sweetness as the added water ice volition dilute the mixture. If you're skipping the ice, adjust the taste by adding more cold water as needed.

More delicious beverages

Creamy buko shake
Cucumber lime smoothie
Tamarind drink

Did you make this? Be certain to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

half-dozen Servings

cooked sago
gulaman, cut into cubes
arnibal syrup
4 cups cold water
one teaspoon assistant essence or vanilla excerpt
crushed water ice

For the Sago

iv ounces sago
water

For the Gulaman

1 bar (.35 ounce) gulaman
i 1/2 cups h2o
1/2 loving cup carbohydrate

For the Syrup using Panutsa

8 ounces panutsa
i cup water

For the Syrup using Dark-brown Sugar

1 cup nighttime brown sugar
1 cup h2o

To Make the Sago

In a pot over medium heat, bring plenty h2o to encompass sago pearls to a boil. Add sago pearls, stir gently and melt for about 10 minutes or until translucent. Remove from heat, rinse well and drain.
In the pot, add together boiled sago and enough cold water to cover. Melt over medium rut, stirring occasionally, and bring to a gentle boil. When water has boiled for about 5 minutes, remove from heat, rinse well and bleed.
In the pot, add together enough cold water to cover sago and once again, bring to a gentle boil for about 5 minutes. Remove from estrus, rinse well and drain. Echo the process until sago pearls are tender but chewy and translucent with no white in the center. Rinse well and allow to cool.

To Make the Gulaman

In a pot, shred agar agar and soak in 1 ane/ii cups water for about 30 to twoscore minutes.
Over medium heat, bring to a boil and melt, stirring regularly, until agar melts.
Add sugar and stir to dissolve. Keep to cook for about 10 to 15 minutes or until agar agar is completely melted.
Remove from estrus. Pour into a flat dish and allow to absurd until agar agar is set and hardened. Cut into 1/2-inch cubes.

To Brand Arnibal Syrup with Panutsa

In a bucket, combine the panutsa and water and cook, stirring occasionally, until completely dissolved.
In a fine mesh sieve, strain syrup to rid of any impurities and return back in the saucepan. Continue to cook until slightly thickened. Remove from rut and allow to cool completely.

To Brand Arnibal Syrup with Brown Sugar

In a saucepan, combine h2o and carbohydrate. Over medium heat, bring to a simmer, stirring occasionally, until sugar is dissolved and liquid is clear and no longer cloudy.
Remove from rut until completely cooled.

To Brand Sago Gulaman Drink

In a large bullpen, combine 4 cups of cold h2o and the arnibal syrup. Add banana essence or vanilla extract to taste. Stir well.
In big glasses, add ice, cooked sago, and cubed gulaman. Add together brown sugar liquid

Calories: 248 kcal , Carbohydrates: 63 g , Sodium: 28 mg , Potassium: 67 mg , Sugar: 52 g , Vitamin C: 0.4 mg , Calcium: 41 mg , Fe: 0.6 mg

"This website provides approximate nutrition information for convenience and as a courtesy just. Nutrition data is gathered primarily from the USDA Nutrient Composition Database, whenever available, or otherwise other online calculators."

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