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Sago't Gulaman Recipe (Refreshing Filipino Sago Drink)

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!

Prep Time
4 mins
Cook Time
4 mins
Chil
16 mins
Total Time
30 mins
Servings: 4 servings
Calories: 323 kcal
Course: Dessert , Drinks
Cuisine: Filipino

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Once set, cut the jelly into small cubes.
  5. 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.
  6. 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.

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

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

% 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.