• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Drinks

    Sago at Gulaman Recipe

    Published: Aug 30, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

    51 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    Sago at Gulaman is an iconic Filipino beverage we all love. This delicious refreshment combines with chewy sago pearls, gulaman (agar-agar), herbal grass jelly, and pandan-infused brown sugar syrup. It brings a taste of Filipino street food culture that you can easily recreate at home!

    Sago at Gulaman served in glasses, with brown sugar syrup (arnibal) being drizzled over the top.
    Jump to:
    • What is Sago at Gulaman?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • More Filipino street foods
    • Other drinks you may like
    • 📖 Recipe
    • 💬 Comments

    What is Sago at Gulaman?

    Sago at Gulaman is one of the drinks Filipinos enjoy as "palamig" or "samalamig," terms used for refreshing beverages. This refreshment combines sago pearls and gulaman (agar agar) in a sweet syrup called arnibal. It's also enjoyed as one of the favorite Filipino desserts, especially during hot weather.

    Ingredients you'll need

    Individual ingredients for Sago at Gulaman.

    Notes and substitutions

    • Gulaman (Agar-Agar): This is plant-based jelly derived from seaweed extract with a tender, gel-like texture. You can use either a package of gulaman powder or a stick of agar agar. If you need a substitute, gelatin works really well. It's similar but comes from animal collagen, with a softer, more delicate texture.
    • Dark Brown Sugar: This contains more molasses, with a caramel flavor that is more pronounced. Light brown sugar or panutsa can be used as a substitutes.
    • Pandan Leaves (Screwpine): These are flavorless, but their aroma is incomparable—grassy, nutty, and floral. You have to knot or bruise them to release their aroma. As alternatives, you can use pandan extract, vanilla extract, or banana essence.
    • Sago: These are made from the starchy extract of the sago palm. It adds a fun, chewy texture to the drink. You can use tapioca pearls as an alternative, as they are very similar in texture and appearance.
    • Grass Jelly: This comes from the aged and slightly oxidized leaves and stalks of the Chinese Mesona plant, which is part of the mint family. Its herbal flavors and a hint of bitterness balance out the sweetness of the drink nicely.

    How to make this recipe

    Step 1: Prepare gulaman

    To make the gulaman, just follow the instructions on the package. After it sets, chop it into small cubes.

    Red gulaman (agar-agar) cubes

    Step 2: Prepare brown sugar syrup

    In a saucepan, combine equal parts water and brown sugar (⅔ cup sugar) along with knotted pandan leaves. Stir the mixture until the sugar fully dissolves.

    Bring the mixture to a boil over medium-high heat and let it simmer for about 15 minutes until the syrup thickens slightly. Remove the pandan leaves and turn off the heat. Let the syrup cool before using.

    If you'd like to see how I make my brown sugar syrup or anibal, you can check out my step-by-step guide.

    Pouring brown sugar syrup (arnibal) over a mason jar.

    Step 3: Prepare sago

    Cook the sago following 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.

    Once done, drain and rinse them under cold water. To keep the cooked sago pearls from sticking together, you might want to mix in about 2 tablespoons of brown sugar syrup.

    If you'd like to see how I make my sago, you can check out my step-by-step guide.

    Cooked sago pearls in a skimmer over the saucepan.

    Step 4: Prepare grass jelly

    This is as simple as draining the liquid from the canned grass jelly and chopping it into small cubes.

    Cut-up grass jelly

    Step 5: Assemble

    In a tall glass, alternate layers of sago, gulaman, and grass jelly cubes. Add a generous amount of crushed or cubed ice.

    Feel free to assemble in any order you like. You can also prepare this in a pitcher, if you’re serving a group.

    Layering ingredients for Sago at Gulaman in a glass.

    Step 6: Pour syrup

    Pour the brown sugar syrup into the glasses, adjusting the sweetness to your liking. If you prefer it less sweet, you can dilute it with water. Enjoy your refreshing Sago't Gulaman!

    Drizzling brown sugar syrup (arnibal) over the assembled glasses of Sago at Gulaman.

    Recipe FAQs

    What is gulaman?

    Gulaman is the Filipino name for agar-agar, a plant-based gelatin substitute sourced from seaweed extract. Available in multiple forms (such as flakes, bars, and strands), this versatile ingredient is a staple in Filipino beverages and desserts like Buko Pandan Salad and Cathedral Window Gelatin. It is also widely used throughout other Asian cuisines for jellies, puddings, and drinks.

    What is sago?

    Sago refers to starchy granules or pearls that are extracted from the pith of various tropical palm trees. These granules are usually small and round, similar to tapioca pearls. Sago is a common ingredient in beverages and desserts, such as Mango Sago and Halo-Halo.

    What is arnibal?

    Arnibal is a sugar syrup made with brown sugar and water, sometimes infused with flavors like pandan or vanilla. Unlike simple syrup, which is clear and neutral-flavored, arnibal has a richer, caramel-like taste due to the brown sugar. It is a key ingredient in Filipino desserts and beverages such as Sago at Gulaman and Taho.

    More Filipino street foods

    • Taho: A sweet snack or dessert made with fresh silken tofu, arnibal, and sago.
    • Turon: Saba bananas with jackfruit or Ube Halaya wrapped in lumpia wrappers, then deep-fried until golden brown and crispy.
    • Maruya: Saba banana fritters with sliced bananas dipped in a rice flour batter, then fried and sprinkled with sugar.
    • Adobong Mani: Salted fried peanuts cooked with garlic and sometimes chilies.
    • Siomai: Steamed dumplings filled with seasoned pork and shrimp, served with soy sauce, calamansi, and chili garlic oil.
    • Banana Cue: Fried saba bananas on skewers with caramelized sugar on the outside.

    Other drinks you may like

    • Filipino Hot Chocolate with Tablea in a mug.
      Filipino Hot Chocolate with Tablea
    • Watermelon smoothie with boba in a glass with a straw.
      Watermelon Slushie Recipe (with Boba)
    • Avocado shake with boba in a glass with a straw.
      Avocado Shake Recipe (with Boba)
    • Mango shake with boba and straw in a glass.
      Mango Shake Recipe (with Boba)

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Sago at gulaman on a glass.

    Sago at Gulaman

    Also called samalamig, this sago gulaman drink or dessert features chewy sago, gulaman (agar-agar), herbal grass jelly, and pandan-infused brown sugar syrup.
    5 from 1 vote
    Print Pin Rate
    Course: Drinks
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Calories: 345kcal
    Author: Nora Rey
    Cost: $3-$5

    Equipment

    • Saucepan
    • Container (as mold for gulaman)
    • Tall glasses

    Ingredients

    For the brown sugar syrup (Arnibal)

    • ⅔ cup dark brown sugar see note
    • ⅔ cup water
    • 2 pandan leaves rinsed and knotted; see note
    • 1 teaspoon vanilla extract

    Additional ingredients

    • 1 cup red or green gulaman (agar-agar) cooked to package instructions & cut into cubes; see note
    • 1 cup grass jelly drained and cut into cubes; see note
    • 1 cup cooked sago see note
    • Crushed or cubed ice
    US Customary - Metric

    Instructions

    • Gulaman: To make the gulaman, just follow the instructions on the package. After it sets, chop it into small cubes.
    • Brown Sugar Syrup: In a pot, combine water, brown sugar, and knotted pandan leaves. Stir the mixture until the sugar dissolves.
      Simmer over medium heat for about 15 minutes until the syrup reaches a slightly thickened, caramelized consistency. Discard the pandan leaves and turn off the heat. Let the syrup cool before using.
    • Sago: Cook the sago pearls according to the package instructions. Drain and rinse them under cold water. Add about 2 tablespoons of the brown sugar syrup to prevent sticking.
    • Grass Jelly: Drain the liquid from the canned grass jelly and cut it into small cubes.
    • Assemble: In a tall glass, alternate layers of sago, gulaman, and grass jelly cubes. Add a generous amount of crushed or cubed ice. You can also prepare this in a pitcher, if you’re serving a group.
    • Pour the Syrup: Fill the glasses with brown sugar syrup, adjusting the sweetness to your taste. To make it less sweet, you can dilute with water.

    Notes

    • Gulaman: This is plant-based jelly derived from seaweed extract with a tender, gel-like texture. You can use either a package of gulaman powder or a stick of agar agar. If you need a substitute, gelatin works really well. It's similar but comes from animal collagen, with a softer, more delicate texture.
    • Dark Brown Sugar: This contains more molasses, with a caramel flavor that is more pronounced. Light brown sugar or panutsa can be used as a substitutes.
    • Pandan Leaves (Screwpine): These are flavorless, but their aroma is incomparable—grassy, nutty, and floral. You have to knot or bruise them to release their aroma. As alternatives, you can use pandan extract, vanilla extract, or banana essence.
    • Sago: These are made from the starch extracted from the sago palm. It adds a fun, chewy texture to the drink. You can use tapioca pearls as an alternative, as they are very similar in texture and appearance.
    • Grass Jelly: This comes from the aged and slightly oxidized leaves and stalks of the Chinese Mesona plant, which is part of the mint family. Its herbal flavors and a hint of bitterness balance out the sweetness of the drink nicely.

    Nutrition

    Calories: 345kcalCarbohydrates: 89gProtein: 4gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 82mgPotassium: 680mgFiber: 5gSugar: 37gVitamin C: 0.4mgCalcium: 382mgIron: 12mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Drinks

    51 shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Noah

      September 11, 2023 at 10:46 pm

      5 stars
      Wow! The best looking sago’t gulaman i have seen!

      Reply
      • Nora Rey

        September 18, 2023 at 9:32 am

        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.

        Reply
    5 from 1 vote

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe

    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers

    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil

    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe

    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe

    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    51 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.