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.
12 oz cups
cooked and cut into cubes
brown sugar syrup
toasted or fried
(400mCoconut Milk or Coconut Cream
pcs. Mint Leaves
You also Need: (for negosyo idea)
pcs. 8oz. plastic cups
pcs. plastic long spoons
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.
12 oz cup
Filipino Desserts, Pinoy Desserts
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Guinomis Recipe https://www.pinoyrecipe.net/guinomis-recipe/