Sago at Gulaman
Ingredients
- Cooked sago
- Gulaman cut into cubes
- Arnibal syrup
- 4 cups cold water
- 1 teaspoon banana essence or vanilla extract
- Crushed ice
For The Sago:
- 4 ounces sago
- Water
For The Gulaman:
- 1 bar 0.35 ounce gulaman
- 1 ½ cups water
- ½ cup sugar
For The Arnibal Syrup:
- 1 cup dark brown sugar
- 1 cup water
Instructions
To Make The Sago:
- Boil enough water in a pot to cover sago pearls. Add sago, stir gently, and cook for about 10 minutes until translucent. Rinse and drain.
- Add boiled sago and enough cold water to cover. Cook over medium heat until it gently boils. After 5 minutes, rinse and drain.
- Repeat the boiling process until sago pearls are tender but chewy and translucent. Rinse well and allow to cool.
To Make The Gulaman:
- Shred agar agar and soak in 1 ½ cups water for 30 to 40 minutes.
- Over medium heat, bring to a boil, stirring regularly, until agar melts.
- Add sugar, stir to dissolve, and continue to cook for 10 to 15 minutes until agar agar is completely melted.
- Remove from heat, pour into a dish, and let it cool until set. Cut into ½-inch cubes.
To Make Arnibal Syrup:
- Combine water and sugar in a saucepan. Bring to a simmer over medium heat until sugar is dissolved and liquid is clear. Let it cool completely.
To Make The Sago Gulaman Drink:
- In a large pitcher, combine 4 cups of cold water and arnibal syrup. Add banana essence or vanilla extract to taste. Stir well.
- In large glasses, add ice, cooked sago, and cubed gulaman. Add brown sugar liquid.
Details Behind My Sago at Gulaman Recipe
Sago at Gulaman Recipe – Sago at gulaman, commonly known as “sago’t gulaman” or “gulaman,” is one of the most popular type of samalamig in the Philippines. The name refers to the key ingredients of the drink: sago pearls and gulaman jellies (agar). This refreshing beverage is usually subtly sweetened with muscovado (or brown sugar) and flavored with pandan leaves. Vanilla or banana extract can be used as alternatives to pandan. Tapioca pearls are also commonly used instead of sago in this widely enjoyed Filipino chilled drink.
Now, what is samalamig? Samalamig, also known as palamig, is a variety of Filipino chilled drinks sold by street vendors. These sweet beverages are loved for their delicious mix of flavors and jelly-like textures. They include ingredients like gulaman (agar), sago pearls, kaong, tapioca pearls, nata de coco, and different types of coconut, such as macapuno. Referred to as pearl coolers or pearl and jelly coolers, samalamig is a popular part of Filipino street food culture.
In addition to the traditional ingredients, samalamig can also have chilled fruit juices with fruit chunks, chocolate, and coffee-based drinks, offering a diverse and satisfying range for customers.
Additional Notes for My Sago at Gulaman Recipe
There are plenty of ways to make the drink even better. For better flavor and presentation, try adding banana essence to the brown sugar syrup or including grass jelly for its ideal consistency and complementary color. To simplify, use ready-to-use sago, making preparation easier. With these key ingredients on hand, quickly prepare the arnibal syrup in just 5 minutes to finish your delicious beverage.
Enjoy the drink by placing gulaman and sago in a tall glass with ice, pouring chilled gulaman syrup on top. Adjust sweetness based on whether you use ice or not. For storage, keep gulaman and sago in separate lidded containers and the syrup in a pitcher, refrigerating everything for up to three days to maintain freshness.
Other Desserts With Sago
There are a variety of desserts featuring sago. For something similar to sago at gulaman, you should try taho. Taho is a classic Filipino comfort food made with soft tofu, sweet arnibal syrup, and sago pearls. While traditionally featuring a caramel-like sauce, variations like Strawberry Taho add extra flavor with a delightful strawberry twist. This dish is simple and can be easily prepared at home, offering a tasty and versatile treat for those seeking a unique twist on the beloved Filipino comfort food.
Another option is ginataang bilo-bilo. Ginataang Bilo bilo is a sweet stew made with small sticky rice balls, coconut milk, and sugar. It also includes jackfruit, saba bananas, various tubers, and tapioca pearls, collectively called bilo bilo. It originated in Tuguegarao City, Cagayan, in the Philippines, with regional variations that may include young coconut or pandan leaves for flavor. Typically served hot, this dessert can also be enjoyed cold after refrigeration, offering a versatile and delightful option.
Other Refreshing Desserts with Fun Textures
If you want to explore other dessert options, there is a list of fun treats to try. One option is the fruity variation of maja blanca. Maja blanca is a coconut milk-based dessert, often enjoyed during fiestas and holidays like Christmas, making it a delightful treat for friends and family. The traditional version has coconut pudding with corn kernels, adding texture and flavor. This is where the Fruity Maja Blanca alternative comes in. This variation includes mixed fruits and is also known as Maja Jubilee, featuring a fruit cocktail instead of fresh fruit.
One other fruity dessert to try is crema de fruta. Crema de Fruta is a classic Filipino fruitcake made with layers of sponge cake, sweet custard or whipped cream, gelatin/agar, and an assortment of fruits like mangoes, pineapples, cherries, and strawberries. Traditionally enjoyed during Christmas, this dessert provides flexibility in its layers, allowing variations with jam, sago (tapioca pearls), or condensed milk for diverse and personalized versions of this beloved Filipino treat.
There is a wide range of sweet treats to try in Filipino cuisine with fun ingredients, such as cassava suman. Sweet drinks are just one of many categories to explore in Filipino sweets. For more street treats, there is cheese ice cream.
