Sago Gulaman Recipe

Last Updated on August 24, 2013 by Ed Joven

How to make Sago Gulaman Cooler

Sago Gulaman Recipe is a very popular refreshment. In restaurants it is served in a tall, footed glass, in neighborhood stores it is ladled into plastic cups and in street stands it is simply poured into plastic bags and provided with straw. It can be taken as an after-meal beverage-dessert, a snack or a drink to accompany another merienda item.

Sago itself is also seen in Tahu, Ginataan and Ginumis while gulaman which is made from seaweed called agar-agar can be eaten as a gelatin dessert with or without fruits.

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For Sago pearls

• 1/4 cup dark brown sugar
• 6 cups water
• 1/4 cup sago pearls

For Gulaman

• 1 Alsa unflavored gulaman
• water
• 1/4 cup sugar

For arnibal, brown sugar syrup

• 1 cup dark brown sugar
• 1 teaspoon vanilla
• 1 cup water

To cook Sago pearls

• Boil water in a saucepan. Add in uncooked sago.
• Stir to prevent sticking.
• Cook until transparent.
• Add some of the cooled arnibal or syrup to the sago to sweeten it.
• Drain then rinse.

To Cook Gulaman

• Dissolve contents of pouch in  water. ( To ge the the amount of water just follow Alsa Gulaman’s cooking instruction at the back of the carton)
• Bring to a boil while stirring constantly.
• Pour into mold and let cool to set. Alsa Gulaman sets without refrigeration in 45 minutes and even faster when chilled.

For arnibal, brown sugar syrup

• Caramelized sugar in a saucepan. When melted, pour in the water.
• Continue cooking until the sugar is completely dissolved. Cool completely.

Assemble Sago’t Gulaman coolers by mixing sago and gulaman in glasses. Add enough arnibal to sweeten. Fill with ice or add ice-cold water and mix everything together.

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