Sago at Gulaman

A cold Filipino drink with chewy sago pearls, gulaman, grass jelly, and pandan brown sugar syrup.

Course Drinks

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 345kcal

Cost $3-$5

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

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.

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.