Filipino Gulaman at Sago with Brown Sugar Syrup
A Refreshing Filipino Dessert-Drink
This Filipino classic is a chilled, sweet treat that combines chewy sago pearls and delightful gulaman in a rich brown sugar syrup.
- 1 h 30 min
- 6
- Easy
Ingredients
For the Sago Pearls
For the Gulaman
For the Brown Sugar Syrup
Optional Add-ins
Preparation
Cooking the Sago Pearls
Bring to a boil
Bring 5 cups of water to a boil in a large pot.
Add sago pearls
Add sago pearls and stir frequently to prevent sticking.
Boil and rest
Boil for about 30 minutes, then turn off the heat and cover. Let it sit for another 30 minutes. Drain and rinse thoroughly in cold water.
Do not overcook the sago pearls as they can become too mushy. Rinsing sago in cold water after cooking gives them a perfect chewy texture.
Preparing the Gulaman
Dissolve gelatin
Dissolve the gelatin powder in 4 cups of water.
Add sugar
Add 1/2 cup sugar and stir until fully dissolved.
Cook and set
Bring to a boil, then pour into a mold and let set. Once set, cut into small cubes.
Cooking Process
Making Brown Sugar Syrup
Boil 2 cups of water with 1 1/2 cups of brown sugar. Stir until sugar is completely dissolved and the syrup thickens slightly.
Combining Components
In a large pitcher, combine cooked sago, gulaman cubes, and the prepared syrup. Chill in the refrigerator before serving.
Optional Add-ins
Just before serving, you may add ice cubes and a splash of evaporated milk for creaminess.
Plating & Serving
Filipino Gulaman at Sago with Brown Sugar Syrup
Filipino Gulaman at Sago with Brown Sugar Syrup
Serve in tall glasses
Ensure a good mix of sago and gulaman, topped with ice cubes and a drizzle of syrup for a refreshing experience.