Sago at Gulaman is an iconic Filipino street food beverage. It features chewy sago pearls, gel-like gulaman (agar-agar), herbal grass jelly, and pandan-infused brown sugar syrup. It's a taste of Filipino culture you can easily recreate at home!
You may want to try other street foods, like Taho (Silken Tofu with Sago and Syrup), Adobong Mani (Fried Peanuts), Turon (Banana Spring Rolls), and Banana Cue (Caramelized Bananas).
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Ingredients you'll need
Notes and substitutions
- Gulaman (Agar-Agar): A plant-based jelly derived from seaweed extract with a tender, gel-like texture. You can also use gelatin, a protein derived from animal collagen with a softer, more delicate texture.
- Dark Brown Sugar: Because it contains more molasses, the caramel flavor is more pronounced. Light brown sugar can be used as a substitute.
- Pandan Leaves: Also called screwpine, these leaves have no taste, but their aroma is incomparable — grassy, nutty, and floral. Knotting the leaves helps to bruise them, infusing the gulaman (agar-agar) and brown sugar syrup with their distinct aroma. If unavailable, you can use pandan or vanilla extract as a substitute.
- Sago: These are made from the starchy extract of the sago palm and contribute a chewy texture to the drink. You can use tapioca pearls, as they are very similar in texture and appearance.
- Grass Jelly: It is derived from the aged and slightly oxidized leaves and stalks of the Chinese Mesona plant, a mint family member. Its herbal undertones and slight bitterness complement the overall sweetness of the drink.
How to make this recipe
Step 1 (Prepare the Gulaman): Follow the package instructions to make the gulaman (agar-agar). Once it sets, cut it into small cubes.
Step 2 (Make the Brown Sugar Syrup): In a saucepan, combine the water, brown sugar, and knotted pandan leaves. Stir the mixture until the sugar dissolves.
Boil over medium-high heat for about 15 minutes until the syrup has slightly reduced. Discard the pandan leaves and turn off the heat.
If you'd like to see how I make my brown sugar syrup or anibal, check out my step-by-step guide.
Step 3 (Prepare the Sago): Cook the sago pearls according to the package instructions. Drain and rinse them under cold water. As an option, add about 2 tablespoons of the brown sugar syrup to prevent sticking.
If you'd like to see how I make my sago, you can check out my step-by-step guide.
Step 4 (Prepare the Grass Jelly): Drain the liquid from the canned grass jelly and cut it into small cubes.
Step 5 (Assemble): In a tall glass, layer in portions of cooked sago pearls, gulaman, and grass jelly cubes. Add a generous amount of crushed or cubed ice. Feel free to assemble in any order you prefer.
Step 6 (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.
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, round, and white, resembling tapioca pearls. Sago is commonly used in beverages and desserts, such as Mango Sago and Halo-Halo (Iced Shaved Dessert).
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 used in Filipino desserts and beverages such as Sago at Gulaman and Taho.
Other drinks 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
- Prepare the Gulaman: Follow the package instructions to make the gulaman (agar-agar). Once it sets, cut it into small cubes.
- Make the Brown Sugar Syrup: In a saucepan, combine water, brown sugar, and knotted pandan leaves. Stir the mixture until the sugar dissolves.Boil over medium-high heat for about 15 minutes until the syrup reaches a slightly thickened, caramelized consistency. Discard the pandan leaves and turn off the heat.
- Prepare the 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.
- Prepare the Grass Jelly: Drain the liquid from the canned grass jelly and cut it into small cubes.
- Assemble: In a tall glass, layer in portions of cooked sago pearls, gulaman, and grass jelly cubes. Add a generous amount of crushed or cubed ice. Feel free to assemble in any order you prefer.
- 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 (Agar-Agar): A plant-based jelly derived from seaweed extract with a tender, gel-like texture. You can also use gelatin, a protein derived from animal collagen with a softer, more delicate texture.
- Dark Brown Sugar: Because it contains more molasses, the caramel flavor is more pronounced. Light brown sugar can be used as a substitute.
- Pandan Leaves: Also called screwpine, these leaves have no taste, but their aroma is incomparable — grassy, nutty, and floral. Knotting the leaves helps to bruise them, infusing the gulaman (agar-agar) and brown sugar syrup with their distinct aroma. If unavailable, you can use pandan or vanilla extract as a substitute.
- Sago: These are made from the starchy extract of the sago palm and contribute a chewy texture to the drink. You can use tapioca pearls, as they are very similar in texture and appearance.
- Grass Jelly: It is derived from the aged and slightly oxidized leaves and stalks of the Chinese Mesona plant, a mint family member. Its herbal undertones and slight bitterness complement the overall sweetness of the drink.
Noah
Wow! The best looking sago’t gulaman i have seen!
Nora Rey
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.