Filipino Gulaman at Sago with Brown Sugar Syrup
This Filipino classic is a chilled, sweet treat that combines chewy sago pearls and delightful gulaman in a rich brown sugar syrup.
Preparation
Get these tasks done before you start cooking.
Cooking the Sago Pearls
- 1
Bring to a boil
Bring 5 cups of water to a boil in a large pot.
- 2
Add sago pearls
Add sago pearls and stir frequently to prevent sticking.
- 3
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.
Tip: 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
- 1
Dissolve gelatin
Dissolve the gelatin powder in 4 cups of water.
- 2
Add sugar
Add 1/2 cup sugar and stir until fully dissolved.
- 3
Cook and set
Bring to a boil, then pour into a mold and let set. Once set, cut into small cubes.
How to Make Filipino Gulaman at Sago with Brown Sugar Syrup
Total time: 2 h · Yields 6 servings
- 1
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.
- 2
Combining Components
In a large pitcher, combine cooked sago, gulaman cubes, and the prepared syrup. Chill in the refrigerator before serving.
- 3
Optional Add-ins
Just before serving, you may add ice cubes and a splash of evaporated milk for creaminess.
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