Sago at Gulaman

Sago’t Gulaman is a popular Filipino summer beverage made of gelatin, tapioca pearls, brown sugar, and water. The drink is more popularly known as ‘palamig,’ which means refreshment in English. In a tropical country like the Philippines, anything cold and refreshing apart from cold water is a joy.

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You will need:

For the gulaman or jelly

• 1 pouch jelly or gelatin powder, optional: dried agar-agar
• 800 ml of cold water
• 100 grams of light brown sugar
• banana essence, optional

For the arnibal or brown sugar syrup

• 1 cup of water
• 1 cup brown sugar

For the sago or tapioca pearls

• 500 ml water
• ¼ cup tapioca pearls
• crushed iced

Procedure:

For the gulaman or jelly

1. Read and follow the package instructions for cooking the gelatin or jelly powder. I’m using Black Grass Jelly for this recipe, and this is sold in my Vietnamese store. According to the package’s instructions, I need to dissolve the powder in 1000 ml because I want my jelly to be slightly firmer; I only use 800 ml of water.
2. In a saucepan, pour 400 ml of water. Add the remaining 400 ml of water and jelly powder to a measuring cup. Stir until barely dissolved.
3. Now in the water saucepan, add the sugar (you can add a few more tablespoons of sugar if you want it sweeter. Stir well and cook on medium-high heat. Next, slowly pour the black jelly liquid into the saucepan while constantly stirring. Please bring it to a boil on medium-high heat.
4. When it starts bubbling, the mixture looks really lumpy. Lower the heat to medium-low and keep stirring more. It will gradually become smooth. Continue stirring for 1 – 2 minutes.
5. Then transfer it to a container or bowl. The jelly can set really quickly, so you should do this immediately after turning off the heat.
6. Let it cool and chill for a few hours in the fridge until the jelly firmly sets.
7. Cut into squares shapes.

For the arnibal or brown sugar syrup

1. Bring water and sugar to a boil and cook in a small saucepan until all sugar granules are dissolved about 8 – 10 minutes.
2. Remove from heat and let it cool down.
3. Set aside half of the sugar syrup in a medium-sized bowl and let it cool. We will use it later for the sago.

For the sago or tapioca pearls

1. Boil the water. Add the tapioca pearls and let it cook for 10 – 12 minutes or until it becomes completely translucent and there are no more white spots at the core. TIPS: It’s important to boil your water before adding tapioca pearls.
2. After cooking, drain the sago pearls, then rinse with tap water and set aside.
3. Pour cooked tapioca pearls into the bowl with half brown sugar syrup.

How to make the Sago’t gulaman drink

1. Combine the sago and gulaman in a pitcher or individual glasses.
2. Add just enough arnibal to sweeten and add some drops of banana essence, about 3 – 5 drops.
3. Add ice-cold water and some ice cubes.
4. Mix until well blended. Enjoy!