Sago't Gulaman Recipe (Refreshing Filipino Sago Drink)
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5.0
3 reviews
Excellent
Sago't Gulaman Recipe (Refreshing Filipino Sago Drink)
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Chewy sago pearls, pandan and ube jelly cubes, and light caramel pandan arnibal syrup come together in this refreshing Filipino Sago Gulaman. This cool and sweet treat is easy and fast to assemble and heavenly refreshing for hot days!
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Ingredients
For the sago, or/ tapioca pearls:
- ⅔ cup sago pearls medium size, or medium tapioca pearls
- 12 cups water
For the gulaman:
- 2 cups water
- ⅓ cup palm sugar coconut sugar, or brown sugar
- 1 teaspoon agar-agar powder
- ¼ teaspoon salt
- ½ teaspoon pandan extract
- ½ teaspoon ube extract optional
For the arnibal syrup:
- 3 cups water
- 6 Pandan leaves or 1 teaspoon pandan extract
- 1½ cups palm sugar coconut sugar, or brown sugar
- ½ teaspoon vanilla extract
Other fun stuff:
- 1 cup chopped grass jelly optional
- 4 cups ice
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Instructions
- Bring a large pot of water to a boil over high heat. Add the sago or tapioca pearls and stir occasionally to prevent sticking. Reduce the heat to medium and simmer for twenty minutes. Turn off the heat, cover the pot, and let the pearls sit for ten minutes. Drain and rinse the pearls under cold water. Set aside.
- In another pot, combine two cups of water, palm sugar, agar-agar powder, and salt. Bring to a boil over medium heat, stirring frequently until the sugar and agar-agar dissolve.
- Once dissolved, divide the mixture evenly into two bowls. Add pandan extract to one bowl and ube extract to the other. Allow the mixtures to cool slightly, then refrigerate until firm.
- Once set, cut the jelly into small cubes.
- For the arnibal syrup, bring three cups of water and pandan leaves to a boil over medium heat. Add palm sugar and vanilla, and stir until completely dissolved. Remove from heat and discard the pandan leaves. Llet the syrup cool to room temperature.
- To assemble, place some of the ice at the bottom of each glass. Layer the sago or tapioca pearls over the ice. Add chopped grass jelly if using. Pour the arnibal syrup over the pearls, then top with ice. Add the pandan and ube jelly cubes. Serve immediately.
Equipments used:
Notes
- ✨ Perfect Pearl Texture
- ✨
- Stir the sago or tapioca pearls occasionally while boiling to prevent clumping and sticking. Strain and rinse the pearls only when they are nearly clear.
- 🌊 Agar Activation
- 🌊
- Ensure the agar-agar mixture reaches a rolling boil to fully activate its gelling properties.
- 🍮 Even Set Up
- 🍮
- Chill the liquid gulaman in a container with a flat bottom and straight sides for uniform thickness. This prevents clogging if drinking with a wide boba straw.
- ❄️ Balance Sweetness with Tons of Ice
- ❄️
- Use a generous amount of ice to cool the drink and balance the sweetness as the ice melts.
Nutrition Information
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Calories
323kcal
(16%)
Carbohydrates
84g
(28%)
Protein
0.003g
(0%)
Sodium
385mg
(16%)
Potassium
1mg
(0%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
0.01mg
(0%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 84g | 28% |
| Protein | 0.003g | 0% |
| Sodium | 385mg | 16% |
| Potassium | 1mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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