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!
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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
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.
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.
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.
Step 4: Prepare grass jelly
This is as simple as draining the liquid from the canned grass jelly and chopping it into small cubes.
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.
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!
Recipe FAQs
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.
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.
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 and cold treats you may like
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📖 Recipe
Sago at Gulaman
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
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.
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.