Agar-Agar (Gulaman): What it is, How to Use it, and Filipino Desserts

Agar-agar, also called gulaman in the Philippines, is a jelly made from seaweed. It's commonly used in Filipino desserts and drinks like halo-halo, sago at gulaman, and buko pandan.

If you've ever seen those colorful jelly cubes in desserts or drinks, that's usually agar-agar.

In this guide, I'll explain what agar-agar is, what it tastes like, how it's different from gelatin, and how to use it. I'll also share some Filipino desserts that use gulaman.

What is Agar-Agar Made of?

Agar-agar is made from red seaweed (red algae).

The seaweed is boiled to extract its natural gelling substance. That liquid is then cooled and dried into different forms, like powder, bars, flakes, or strands.

When you mix agar-agar with liquid and bring it to a boil, it dissolves. As it cools, it turns into a firm jelly.

In the Philippines, agar-agar is commonly sold in colored bars or powder and used to make the jelly cubes added to desserts and drinks.

What Does Agar-Agar Taste Like?

Agar-agar has a neutral taste, so it easily takes on the flavor of whatever you mix it with.

That's why it works well in desserts and drinks. When you add things like fruit juice, coffee, pandan, or syrup, the jelly absorbs those flavors.

The texture is what stands out more than the taste. Agar-agar sets into a firm jelly that holds its shape well, even at room temperature.

Agar-Agar vs Gelatin: What's the Difference?

Agar-agar and gelatin are both used to make jelly desserts, but they come from different sources and behave differently.

Agar-agar

• Made from seaweed
• Plant-based and vegan
• Sets into a firmer jelly
• Can stay solid at room temperature

Gelatin

• Made from animal collagen (usually from bones and skin)
• Not vegetarian or vegan
• Creates a softer, more delicate texture
• Usually needs refrigeration to stay firm

Both can be used to make jellies and desserts, but the texture will be different.

Types of Agar-Agar (Gulaman)

Agar-agar comes in several forms, but they all work the same way. The main difference is how quickly they dissolve and how easy they are to measure.

In the Philippines, agar-agar is usually called gulaman and is commonly sold as bars or powder.

Powder

Agar-agar powder dissolves the fastest and is the easiest to use. You simply mix it with liquid and bring it to a boil until fully dissolved. Because it's easy to measure, many recipes prefer this form.

Bars

Gulaman bars are very common in Filipino stores. They usually come in different colors and sometimes already have flavor. The bars need to be cut or torn into pieces, soaked, and then boiled so they dissolve properly.

Flakes or strands

These are more common in Japanese or other Asian markets. Like bars, they usually need to be soaked and boiled before they fully dissolve.

Whichever form you use, agar-agar must be boiled to activate its gelling ability. Once it cools, it sets into a firm jelly.

How to Prepare Agar-Agar (Gulaman)

No matter which form you use, agar-agar needs to be boiled to dissolve. If it doesn't come to a boil, it may not set properly.

Using Agar-Agar Powder

Step 1: Mix with liquid.
Combine the powder with water, juice, or another liquid. Follow the ratio on the package. Use less liquid if you want a firmer jelly.

Step 2: Bring it to a boil.
Heat the mixture and stir until the powder fully dissolves. Let it boil for about 1 to 2 minutes.

If you're using plain agar-agar, you can add sugar, pandan, vanilla, coffee, or fruit juice.

Step 3: Strain and pour.
Pour the mixture through a strainer into a mold to remove any small bits that didn't dissolve.

Step 4: Let it set.
Leave it at room temperature or refrigerate until firm.

Agar-agar stays firm even at room temperature, but it keeps better in the refrigerator. Store it in an airtight container so it stays fresh longer.

Using Gulaman Bars

Step 1: Cut the bar into small pieces.
This helps it dissolve faster.

Step 2: Add enough water (or another liquid) to cover the gulaman. Check the package for the recommended amount.

Step 3: Soak in water.
Let it sit for about 20 to 30 minutes so it softens.

Step 4: Boil until dissolved.
Heat the mixture and stir until the gulaman completely melts. Add sugar or flavorings if needed.

Step 5: Strain and pour into a mold. Let it cool until it sets.

Step 6: Let it set at room temperature or in the refrigerator. Once firm, cut the gulaman into cubes or other shapes.

Store the prepared gulaman in an airtight container in the refrigerator for up to a week.

Filipino Desserts and Drinks with Agar-Agar (Gulaman)

Agar-agar, or gulaman, is widely used in Filipino desserts and drinks. It's often made into colorful jelly cubes and added to many sweet treats.

Here are some popular ones:

• Cathedral window gelatin: A colorful jelly dessert that looks like stained glass. Small cubes of gulaman or gelatin are set in a creamy base.
• Halo-halo: A shaved ice dessert made with ingredients like ube halaya, sweet beans, fruits, leche flan, and gulaman cubes.
• Buko pandan : A creamy dessert made with young coconut, pandan-flavored jelly, and sweet cream.
• Sago at gulaman: A refreshing iced drink made with sago, gulaman cubes, and brown sugar syrup.
• Coffee jelly: Coffee-flavored jelly cubes served with sweet cream or milk.
• Almond jelly: A light dessert made with agar-agar and almond flavor, often served with fruit.
• Mango gulaman: A sweet mango dessert made with gulaman or gelatin.

FAQs About Agar-Agar (Gulaman)