Sago at Gulaman
A sweet and refreshing drink featuring sago and agar jelly with muscovado and pandan leaf flavoring
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.