How to Make Sago't Gulaman: A Filipino-Inspired Drink
Sago't gulaman is a popular Filipino version of a drink that's known throughout Asia as black gulaman. This delicious refreshment is made with ice-cold water that is sweetened with arnibal (sugar syrup) and then topped off with sago pearls and gulaman (jelly).
Sago't gulaman is commonly paired with puto (steamed rice cakes), pancit (noodles) or tokwa't baboy (tofu and pig's mask). Check out a simple yet tasty recipe for this refreshing drink.
For the sago:
- 3 cups water
- 1/4 cup sago
- 1/4 cup brown sugar
For the gulaman:
- 13 grams gulaman
- 3 cups water
- 1/2 cup sugar
For the arnibal:
- 1 cup water
- 1 cup sugar
- 2 teaspoons vanilla
- Ice cubes
- 3 large bowls
- 3 medium bowls
- 4 small bowls
- measuring cups
- measuring spoons
- chopping board
- wire whisk
- 2 pots
- jelly moulders or any container
Step 1: Make the Gulaman
- In a pot, dilute the gulaman powder or jelly powder and sugar in water.
- Bring to a boil and cook. Stir regularly.
- Remove from the heat. Transfer the gulaman mixture to jelly moulders or containers.
- Let it cool down a bit and keep it inside the refrigerator.
- Once set, remove jelly inside the refrigerator. Cut into small cubes.
Step 2: Make the Sago
- Pour water into a pot. Bring to a boil.
- Add sago and sugar. Stir constantly.
- Cook sago until translucent. Turn off the heat.
- Transfer the sago to a bowl. Let it cool down.
- Keep it inside the refrigerator.
Step 3: Make the Arnibal
- In a pan, combine water, brown sugar, and vanilla extract. Stir well.
- Bring to a boil. Then reduce heat to a simmer. Cook until the mixture becomes syrupy.
- Transfer in a bowl or container. Let it cool down.
Step 4: Assemble the Sago't Gulaman
- Dilute the arnibal in water. Then add gulaman, sago, and ice cubes.
Tips and Techniques
- If you prefer sweeter drinks, add more arnibal (sugar syrup).
- You may use any color of unflavored gulaman.
- To preserve the natural flavor of sago’t gulaman, do not use flavored gulaman.
- Adjust the amount of vanilla extract if needed. Imported brands of vanilla extract often have a stronger flavor than local ones.
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