The Sago Gulaman (Sago’t Gulaman) is a very refreshing drink that we Filipinos all know and love ever since we were growing up. If you’re old enough and is not quite used to street food anymore, every sip of this sweet drink is very nostalgic, and will make you want to drink more as the memories flashback.
Well, you can continue enjoying those memories and the moment from your youth, and you can share it with the younger ones as you continue to read this recipe article, to learn how to make this drink.
What is Sago Gulaman?
This drink called the sago gulaman is a popular beverage that is surely marked to be Filipino made. From the name itself this is composed of brown sugar, water, gelatin, and some tapioca pearls.
The tapioca pearls refer to what is called the sago and the gelatin is what is referred to as the gulaman. It is a common beverage that you will find in most food stalls in the streets and some stands at the mall.
How to Make Sago Gulaman?
The process of making the sago gulaman can be easily divided in three major steps.
First thing here in this recipe is to make the sago. It is a straightforward task, just boil the tapioca pearls and then wait for it to become translucent.
Next part of the process is to make the gulaman. Here in this recipe, we are going to use gelatin powder, sugar, and some water, just bring these ingredients to a boil and then let them set.
The last part of the recipe is to make the syrup. It is simply made of brown sugar and water. To make this syrup, mix the brown sugar and water in a cooking pot. Bring to a boil, and then simmer over medium heat, while stirring continuously until the sugar is dissolved and the mixture is clear.
Once that’s done, combine the syrup with cold water and add some sweeteners such as vanilla extract.
All that’s left to do is put all of these three together, and you’re done.
Notes on using Gelatin or Agar-agar
When it comes to making the gulaman, there are actually two types of ingredients you can use. One is what we are going to use her in this recipe–the gelatin powder. The other ingredient is the jelly powder, or what is also called or agar-agar.
You can use the jelly powder or the agar-agar as a substitute for gelatin, especially if you’re a vegan or a vegetarian. This is because the jelly powder is made out of seaweeds, making it a plant-based ingredient. Gelatin, on the other hand, is made out of animal collagens and bones.
So if you’re strict when it comes to your diet, you should consider what type of ingredient you will use.
Although these ingredients can be interchangeable when it comes to making this dessert or treat, there are subtle differences in the end result of the jelly itself. The jelly made out of gelatin will result in a more creamy texture while the jelly made out of agar-agar will result in a more firm texture.
The good thing about using agar-agar is that it can be set even at room temperature, and it can be ready faster than the gelatin.
So it is advisable to use this as a substitute if you don’t have enough time to prepare the gulaman. Just remember to dissolve the agar-agar first in water before bringing it to a boil so it can properly set.
You may also want to try our Mango Sago’t Gulaman recipe.
For a quick reference about this recipe, see the recipe table below:
Sago Gulaman Drink Recipe
- Cooking Pot
- 4 cups cold water
- 1 tbsp vanilla extract, or banana extract
- ½ cup tapioca pearls
- 2 cups water
- 1 tbsp unflavored gelatin
- 2 tbsp sugar
- 2 cups water
- 1 cup brown sugar
- 1 cup water
- In a cooking pot, pour-in the water and bring to a boil.
- Add-in the tapioca pearls. Cook while stirring continuously until translucent. Set aside.
- In a cooking pot, pour-in the water, sugar, and then add-in the unflavored gelatin. Bring to a boil while stirring continuously until gelatin is well-blended.
- Transfer the mixture into a rectangular mold. Chill in the refrigerator for 4 hours up to overnight or until firmly set.
- Slice the jelly into 1-inch cubes then transfer to a bowl. Set aside.
- In a cooking pot, pour-in water and bring to a boil over medium heat.
- Add-in the brown sugar. Cook until the sugar is dissolved and the consistency is thick. Let it cool. Set aside.
- In a large pitcher, pour-in the cold water, and the syrup. Add-in the vanilla extract. Mix until well-incorporated.
- Add-in the sago, and the gulaman. Mix well.
- Transfer to serving glasses. Serve with ice cubes and enjoy!
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