Sago at gulaman is a Filipino drink made with chewy sago pearls, gulaman cubes, and brown sugar syrup called arnibal.
I also add grass jelly and pandan leaves for extra flavor.
Serve it with plenty of ice, especially on a hot day.
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Ingredients You'll Need
Notes and Substitutions
- Gulaman (agar-agar)): Use gulaman powder or an agar-agar bar and follow the package instructions. Gelatin also works, but has a softer texture and isn't plant-based.
- Dark brown sugar: Gives the syrup a deeper, caramel-like flavor. Light brown sugar or panutsa works too.
- Pandan leaves: Add aroma to the syrup. Knot or bruise them before using. You can also use a little pandan extract, vanilla extract, or banana essence.
- Sago: Adds a chewy texture. You can also use tapioca pearls.
- Grass jelly: Has a mild herbal flavor that balances the sweet syrup. Use canned grass jelly, or leave it out.
How to Make Sago at Gulaman
Step 1: Prepare the gulaman
Prepare the gulaman according to the package instructions.
Let it set, then cut into small cubes.
Step 2: Make the brown sugar syrup
In a small pot, combine ⅔ cup brown sugar, ⅔ cup water, and knotted pandan leaves.
Heat over medium-high heat, stirring until the sugar dissolves.
Once it boils, lower the heat to medium-low and cook for about 15 minutes, until slightly thickened.
Turn off the heat, remove the pandan leaves, and let the syrup cool.
For more details, see my step-by-step guide to making arnibal (brown sugar syrup).
Step 3: Cook the sago
Cook the sago according to the package instructions.
If there are no directions, wait until the water is boiling before adding them - this helps keep them from breaking apart.
Cook until they're translucent.
Drain and rinse under cold water. Mix with about 2 tablespoons of brown sugar syrup to help keep the pearls from sticking together.
For more details, see my step-by-step guide to cooking sago.
Step 4: Prepare the grass jelly
Drain the canned grass jelly and cut into small cubes.
Step 5: Assemble the drink
Add sago, gulaman, and grass jelly to tall glasses, then fill with crushed or cubed ice.
There's no need to layer them in a particular order.
You can also mix everything in a pitcher if serving a group.
Pour in the brown sugar syrup, then add cold water and stir.
Taste and adjust with more syrup or water until it's as sweet as you like.
Enjoy your sago't gulaman!
Recipe FAQs
Sago at gulaman is a popular palamig or samalamig - a cold, sweet drink often sold by street vendors in the Philippines. Sago pearls and gulaman cubes are mixed with water, arnibal, and ice.
Yes. Tapioca pearls have a similar chewy texture and work well in this drink. Follow the package instructions, since cooking times vary by size and brand.
Yes, but gelatin makes a softer jelly than gulaman. Prepare it according to the package instructions, let it set, then cut into cubes. Gelatin isn't plant-based.
More Filipino Street Foods
- Taho: Silken tofu with arnibal and sago.
- Turon: Crispy banana rolls with jackfruit or ube halaya.
- Maruya: Banana fritters sprinkled with sugar.
- Adobong mani: Salted peanuts fried with garlic.
- Siomai: Steamed pork and shrimp dumplings.
- Banana cue: Fried saba bananas coated in caramelized sugar.
Drinks and Cold Treats You May Like
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📖 Recipe
Sago at Gulaman
Equipment
- Small pot (for syrup)
- Medium pot (for sago)
- Strainer
- Mold or shallow container (for gulaman)
- Serving glasses or pitcher
Ingredients
For the syrup (arnibal):
- ⅔ cup dark brown sugar
- ⅔ cup water
- 2 pandan leaves rinsed and knotted
For the drink:
- Gulaman powder or agar-agar bar prepared according to package instructions and cubed
- Sago pearls
- Canned grass jelly drained and cubed (optional)
- Crushed or cubed ice
- Cold water as needed
Instructions
- Prepare gulaman: Follow the package instructions. Let it set, then cut into cubes.
- Make syrup: Combine brown sugar, water, and knotted pandan leaves in a small pot. Heat over medium-high, stirring until the sugar dissolves. Once boiling, lower to medium-low and cook for about 15 minutes until slightly thickened. Remove pandan and let cool.
- Cook sago: Follow the package instructions, adding pearls to boiling water. Cook until translucent, then drain and rinse under cold water. Mix with 2 tablespoons of syrup to prevent sticking.
- Prepare grass jelly: Drain and cut into cubes.
- Assemble: Add sago, gulaman, grass jelly, ice, syrup, and cold water to glasses or a pitcher. Stir and adjust with more syrup or water to taste.
Notes
- Gulaman: Use powder or a bar; follow package instructions. Gelatin works but is softer and not plant-based.
- Brown sugar: Dark gives more flavor; light brown sugar or panutsa works too.
- Pandan: Knot or bruise the leaves. Substitute pandan extract, vanilla, or banana essence.
- Sago: Tapioca pearls work too.
- Grass jelly: Use canned, or leave it out.
Noah says
Wow! The best looking sago’t gulaman i have seen!
Nora Rey says
I'm glad you think so! 😄 If you ever decide to make it yourself or have any questions about the process, feel free to ask.