How to Make Black Gulaman

Author:
Travel Chef
Updated date:
Feb 13, 2021

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Learn how to make black gulaman
Dred Cuan

What Is Black Gulaman?

Black gulaman is a popular Asian drink. This refreshment is made with ice-cold water sweetened with gulaman (black jelly) and arnibal (brown sugar syrup).

In the Philippines, this is a staple drink that is commonly sold not only in restaurants but also in street stalls. It is usually paired with snacks such as pancit, turon, fish balls, and dumplings, to name few. Let me show you an easy-to-follow recipe for this delicious drink.

Ingredients

Cook Time


Prep time	Cook time	Ready in	Yields
5 min	25 min	30 min	Serves 6 people

Ingredients

For the Gulaman:

25 grams black gulaman powder
1 cup brown sugar
6 cups water

For the Arnibal:

2 cups water
2 cups brown sugar
4 teaspoons vanilla extract

Other:

water

Utensils

For Preparation:

Scroll to Continue

Instructions

In a pot, pour in water. Dilute brown sugar and black gulaman powder.
Bring it to boil. Mix once to ensure that there are no lumps.
Transfer the mixture in a jelly molder or container. Let it cool a bit.
Cover each molder or container before storing it inside the fridge.
In a pan, pour in water. Bring it to a boil.
Stir in brown sugar. Mix until sugar is dissolved. Add the vanilla essence. Let it boil. Stir it once in a while.
Reduce mixture until the texture becomes syrupy. Once done, transfer it in a bowl. Let it cool down.
Remove gulaman from the fridge. Slice it into cubes. Set aside.
In a glass, assemble the black gulaman drink by adding the sliced jelly, cold water, syrup, and ice cubes.
Serve with your favorite snack.

Black Gulaman Video Tutorial

Tips and Techniques

Adjust the amount of syrup based on your desired sweetness.
Replace vanilla essence with a vanilla pod for a stronger flavor.
Add more gulaman if preferred.
Omit brown sugar to produce an unsweetened black gulaman.
Use sweet grass jelly in can instead of powdered black gulaman to achieve a more authentic flavor.

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