As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
What Is Gulaman at Sago?
Gulaman is the Tagalog word for gelatin, and sago is the Tagalog word for pearl tapioca. Due to the warm weather in Asia, cold desserts and snacks made of gelatin and pearl tapioca in syrup is common. Many variations of this dish contain other ingredients such as fruits or sweet beans, as well.
In this recipe, I include only the basic ingredients of gulaman and sago. Traditionally, the gelatin is made from agar-agar (seaweed). This type of jello is firmer than American jello; however, in this recipe, I've substituted American jello to make it easier for Western readers to find ingredients.
|Prep time||Cook time||Ready in||Yields|
- 1 packet Knox unflavored gelatin
- 1 cup sago (tapioca pearls), available at Asian stores
- 1 cup brown sugar, for the syrup
- 6 cups water, for boiling the tapioca
- 2 cups water, for making the syrup
- 1/2 cup white granulated sugar, for the gelatin
- Prepare the jello according to the packet's directions, but add 1/2 cup white sugar. Pour into a square or rectangular container to cool. Then cut into 1/4 inch squares.
- Boil the tapioca pearls in 6 cups of water until the white pearls become translucent. Add more water if needed. The volume of cooked tapioca will increase by about 2 1/2 times the original volume.
- Prepare the syrup by putting the brown sugar in a pot and cook over low heat until it melts. Then add the 2 cups of water and simmer over low heat until you attain a syrupy consistency. Allow it to cool.
- In a glass, add the tapioca, then the jello. Pour the syrup into the mixture. Refrigerate before serving.
- Add your favorite flavor extract, such as vanilla.
- Instead of refrigerating, add ice and serve immediately.
- Add milk or coconut milk before serving.
- Add other ingredients desired such as fruits, sweet beans, etc.
Sago (Pearl Tapioca)
Edwin Alcantara (author) from California on November 02, 2020:
You're welcome Aadhithan. Now I'm curious and would like try out milk kheer with sago since I've never tried that before.
Lakshmi from Chennai on November 02, 2020:
Hi Edwin Alcantara, I love to eat sago, we used to make milk kheer with sago, and now, you've introduced another delicious recipe.
Edwin Alcantara (author) from California on November 01, 2020:
Yes it does sp. The tapioca pearls are slightly firmer.
Sp Greaney from Ireland on November 01, 2020:
I think I would prefer the American jello version. But adding tapicoa pearls adds a unique texture to the dessert. I never saw that in a dish before.
Edwin Alcantara (author) from California on October 31, 2020:
Me too Peggy. I love tapioca pudding.
Peggy Woods from Houston, Texas on October 31, 2020:
I always enjoyed eating my mother's tapioca pudding. Reading your article reminded me of it, although her recipe was different from yours.