It’s been a while since we had a beverage recipe here on the blog so I thought I’ll feature one of the most iconic Filipino refreshment, Sago’t Gulaman.
I first posted this samalamig way back in 2014, but I am updating it today with a couple of tips my aunt from the Philippines taught me on how to make it tastier and how to make it quickly and easily.
How to Make Gulaman Syrup
The gulaman drink is sweetened with a simple syrup made of equal parts brown sugar and water.
To make the syrup, combine the sugar and water in a saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved and the mixture is clear and no longer cloudy. Remove from heat and allow to cool completely.
In a large pitcher, combine 4 cups cold water and simple syrup. Stir in a teaspoon or so banana essence or vanilla extract to enhance flavor and aroma.
For a deeper color, make sure to use dark brown sugar. For a more authentic taste, you can substitute about 8 ounces of panutsa for the brown sugar.
The recipe card below has detailed instructions on how to make this refreshing cooler from scratch, and as you can, it does take a few series of steps to pull together. Admittedly, it’s too complicated for me to want to prepare it for regular daily enjoyment.
The tip my aunt taught me aside from adding banana essence to the brown sugar syrup is using grass jelly! This black gulaman is available at most Asian supermarkets and is relatively inexpensive at about $3 for a large 19-ounce can. Not only does it have the perfect jiggly consistency, but it also matches the amber color of the drink well.
You can also use already cooked sago which is packed in bottles and sold at most Filipino and Asian grocers. With these two key ingredients ready with zero effort, all you need to do is a 5-minute arnibal syrup!
I tend to make my brown sugar syrup very sweet as the added ice will dilute eventually dilute at when it melts. If you’re skipping the ice, adjust taste by adding more cold water as needed.
Sago at Gulaman with sago pearls, grass jelly, and brown sugar syrup is a tropical cooler you'll love year round. It's refreshing and delicious nashville filipino food as it is fun to eat!
- cooked sago
- gulaman, cut into cubes
- arnibal syrup
- 4cupscold water
- 1teaspoonbanana essence or vanilla extract
- crushed ice
- 1bar(.35 ounce) gulaman
- 1 1/2cupswater
- 1cupdark brown sugar
In a pot over medium heat, bring enough water to cover sago pearls to a boil. Add sago pearls, stir gently and cook for about 10 minutes or until translucent. Remove from heat, rinse well and drain.
In the pot, add boiled sago and enough cold water to cover. Cook over medium heat, stirring occasionally, and bring to a gentle boil. When water has boiled for about 5 minutes, remove from heat, rinse well and drain.
In the pot, add enough cold water to cover sago and again, bring to a gentle boil for about 5 minutes. Remove from heat, rinse well and drain. Repeat the process until sago pearls are tender but chewy and translucent with no white in the center. Rinse well and allow to cool.
In a pot, shred agar agar and soak in 1 1/2 cups water for about 30 to 40 minutes.
Over medium heat, bring to a boil and cook, stirring regularly, until agar melts.
Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted.
Remove from heat. Pour into a flat dish and allow to cool until agar agar is set and hardened. Cut into 1/2-inch cubes.
In a saucepan, combine the panutsa and water and cook, stirring occasionally, until completely dissolved.
In a fine mesh sieve, strain syrup to rid of any impurities and return back in the saucepan. Continue to cook until slightly thickened. Remove from heat and allow to cool completely.
In a saucepan, combine water and sugar. Over medium heat, bring to a simmer, stirring occasionally, until sugar is dissolved and liquid is clear and no longer cloudy.
Remove from heat until completely cooled.
In a large pitcher, combine 4 cups of cold water and the arnibal syrup. Add banana essence or vanilla extract to taste. Stir well.
In large glasses, add ice, cooked sago, and cubed gulaman. Add brown sugar liquid