Guinomis Recipe
Guinomis Recipe is a dessert that I highly suggest many people try because of the simplicity in making it, exquisite taste, and the refreshing taste.
Ingredients
- 4-6 cups Shaved ice
- 1½ cups small Sago cooked
- 1 ½ cups red gulaman cooked and cut into cubes
- 1 cup brown sugar syrup
- 1 cup Pinipig toasted or fried
- 1 (400mCoconut Milk or Coconut Cream
- 4-6 pcs. Mint Leaves to decorate)
You also Need: (for negosyo idea)
- 6 pcs. 8oz. plastic cups
- 6 pcs. plastic long spoons
Instructions
To prepare the Sago:
- Bring 2 cups of water into a boil. When the water is boiling, add ¼ up small sago, stir and cover.
- Let it boil for about 10-12 minutes while stirring occasionally.
- Fire off, leave it covered for about 20 minutes.
- Drain and rinse with running water at least three times.
- Transfer to a bowl and add cold water, cover and refrigerate until needed.
- Cooked sago will last for a week in a fridge if stored properly.
To prepare the Pinipig:
- For “Toasted Pinipig” in a frying pan, over low heat, toast Pinipig and continue stirring until turns light brown and crispy.
- For “Fried Pinipig in a frying pan, over low heat, add 3 tablespoons of oil. When the oil is piping hot, gradually fry Pinipig until it puffs and turns light brown.
- Drain on a paper towel and repeat until done with 1/8 cup of pinipig. (Reminder: When toasting or frying a Pinipig keep an eye on it and continue stirring, it only takes a few seconds to cook this.)
To prepare the Brown Sugar infused in Pandan Leaves:
- In a pot, over medium heat, combine 1½ cups of water and 2 washed and tied pandan leaves.
- Bring into a boil and add in 1 cup of brown sugar, stir until sugar is dissolved.
- Bring down the heat to low and cover with a lid, let it boil for another 6-8 minutes until become syrupy.
- Fire off, discard pandan leaves and let it cool down completely before using.
- You can store it in a jar, glass or plastic bottle with a lid. Sugar in Light Syrup will last for months if not contaminated and stored properly.
To prepare the Red Gulaman:
- In a pot, combine 3½ cups of water, 1 sachet (Red Gulaman and 3 tablespoons of sugar and stir to dissolve.
- Bring to a boil over medium heat and keep on stirring.
- Fire off, transfer in a container and let it cool down completely to set.
- For a quick set, after 15 minutes of cooling, transfer in a chiller to set quickly.
- Cut gulaman according to your size and shape preference.
- Cooked gulaman will last for a week in a fridge, you can store it in an airtight plastic container.
Let’s Assemble Guinomis:
- Prepare at least 4-6 parfait glasses and start layering your Guinomis.
- First, put a small ladle of cooked sago at the bottom of each glass.
- Add the same amount of red gulaman on top and sugar syrup.
- Add 2 tablespoons of pinipig and cover it with shaved ice until it reaches the rim of your glass.
- Compress shaved ice lightly and add more as needed.
- Top with a little of red gulaman, sago, and pinipig.
- Pour a generous amount of coconut cream or coconut milk on top and decorate it with mint leaves.
- Serve Guinomis immediately with a long dessert spoon, alongside with extra coconut milk and sugar syrup, as needed.
Video
Nutrition
Serving: 112 oz cupCalories: 430kcalCarbohydrates: 30gProtein: 5gFat: 35gSaturated Fat: 30gSodium: 30mgSugar: 50gVitamin C: 1.7mgCalcium: 60mgIron: 5.4mg
Tried this recipe?Let us know how it was!