Filipino Gulaman at Sago with Brown Sugar Syrup

Name: Filipino Gulaman at Sago with Brown Sugar Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: Large sago pearls; Water; Clear gelatin powder; Water; Sugar; Water; Dark brown sugar or muscovado sugar; Ice cubes; Evaporated milk

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

Large sago pearls

1 cup

Water

5 cups

For the Gulaman

Clear gelatin powder

1 package (25 grams)

Water

4 cups

Sugar

1/2 cup

For the Brown Sugar Syrup

Water

2 cups

Dark brown sugar or muscovado sugar

1 1/2 cups

Optional Add-ins

Ice cubes

Evaporated milk

for added creaminess

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