Sago at gulaman is a combination of tapioca pearls and sliced jello bars. This is a famous refreshment in the Philippines. It is usually sold by street vendors all around the country. This is commonly stored in a jar and ladled into a plastic bag and drank through a straw. Sometimes It is combined with crushed ice in a cup. It’s perfect to break up the heat on summer holidays. Everybody grew up with sago and gulaman. It’s in every canteen or cafeteria from elementary school to college there is (palamig the other for this of many pinoys). If you are craving for sago at gulaman, it is quick and easy to make.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 1 cup uncooked sago or tapioca pearl
- 1 cup dark brown sugar for arnibal
- 1 cup water for arnibal
- 1/2 pack (12 g) gulaman powder or a bar of gulaman
- 3 cups water for gulaman powder
- crushed iced or 2 liters of cold water
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- Servings: 4
- Time: 30 minutes
- Level: Easy
- Cuisine: Filipino
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[btn color=”orange” target=””]Directions:[/btn]
- To make sago. Place sago in boiling water and cook until transparent. Stir constantly to avoid sticking on a pan. When sago is cooked, drain and set aside.
- To make arnibal. Place the brown sugar in a saucepan and allow to caramelize over low heat. When sugar caramelizes, pour in water and stir well until dissolved. Turn off heat. Allow to cool and set aside.
- To make gulaman. Combine water and gulaman powder. Stir until well dissolved. Simmer over medium heat until starts to boil. Turn off heat and transfer into a mould. Allow to cool in fridge and cut into cubes.
- Preparation: Place cooked sago, gulaman, and arnibal to taste in a tall glass and fill with crushed ice. Pour more arnibal to sweeten.
Or, place cooked sago, gulaman, and arnibal to taste in a pitcher and fill with ice water. - Serve and enjoy!
