How to make Sago at Gulaman for business and beat the summer heat with this refreshing drink that every Filipino love.
Yes, summer is just around the corner.. In fact I can feel the summer breeze in the air. Slowly, the cold and chilly morning are turning into mild warm subtle touch as weeks of February pass by.
Are you ready for your summer gulaman drink and business? Here’s an easy recipe of Sago at Gulaman drink we always love. Thirst quencher and refreshing Sago at Gulaman drink!
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Gulaman at Sago is best partnered with Turon na Malagkit or Lebak – malagkit or glutinous rice wrapped in carameled lumpia (Turon).
HOW TO MAKE GULAMAN AT SAGO
8 cups drinking water
1 bar “gulaman” (agar-agar), flaked (or 1 pack gulaman powder)
1-1/2 cups dark brown sugar
1/2 cup dried tapioca pearls (sago), boiled (yield 2 cups)
1 tbsp vanilla flavor (pandan or langka)
For the Gulaman:
In a sauce pot, boil 2 cups of water. Add the gulaman bar (flaked). Stir continuously over low heat until gulamans are melted. Strain it after to remove any lumps or unmelted gulaman residue.
*If using gulaman powder, please follow package instruction. Normally, it will ask you to dissolve in cold water first before adding it to the pot of boiling water.
Pour it into a tray or moulder. Let it stand to cool at room temperature. Once cooled and firn, you can start slicing into small dice using a knife.
For the Sugar Syrup (arnibal):
In the same pot, boil 6 cups of water. Add the sugar; stir constantly over medium heat for 5 minutes. You can add any flavor you like (pandan, vanilla or langka). Set aside to cool.
Add cooked tapioca pearls and “gulaman”cubes or jelly in individual glasses. Pour the syrup into the glasses; top with crushed ice as desired.
Serve and enjoy!
Serves 4 to 6
Filipino Recipe Site