Sago at Gulaman Recipe
Everyone knows that Filipinos have a sweet tooth. Whether it be in our savory dishes or in the desserts that come after, a good amount of sugar is enough to get our day going! Take, for instance, a nice, cold glass of sago at gulaman. Refreshing and sugary sweet, this drink will quench your thirst,…
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Everyone knows that Filipinos have a sweet tooth. Whether it be in our savory dishes or in the desserts that come after, a good amount of sugar is enough to get our day going! Take, for instance, a nice, cold glass of sago at gulaman. Refreshing and sugary sweet, this drink will quench your thirst, beat the heat, and satisfy your taste buds –– all at the same time!
Sago at Gulaman is one of many drinks Filipinos refer to as “palamig.” Literally translating to refreshment, a glass of this will leave you cooling down, no matter how hot the weather. These types of drinks are extra important in a country like ours, which is hot nearly all year round. Most palamig contain some sort of jelly-like ingredient to give your drink that additional texture.
During the summertime, you can find many vendors on street corners, wheeling jugs of many different palamig around your neighborhood. Sago at Gulaman is not only popular and delicious, but nostalgic –– bringing back memories of your childhood summers.
Make Sago at Gulaman with me!
How do you make sago at gulaman? The whole process is actually quite simple! In just 30 minutes, you’ll be able to enjoy this absolute sweet treat from home. All you need for the perfect sago at gulaman are tapioca pearls, gelatin powder, brown sugar, vanilla extract, and water.
Cook the sago pearls and make the gelatin
Let’s get started. Cook 3 cups of medium tapioca pearls according to package instructions. Or, if you’ve used my Taho recipe before, you can take cues from that, too! Set them aside once you’ve finished cooking them, then do the same for your gelatin powder. We’ll only need one sachet for this sago at gulaman recipe.
Make the syrup (arnibal)
Once you’ve set both ingredients aside, make the arnibal of your sago at gulaman. pour the brown sugar –– 3 cups will do –– in a cooking pot, and caramelize on low heat. When you see it starting to melt, pour in 2 to 3 cups of water, as well as a tablespoon of vanilla extract. Bring this arnibal mixture to a boil and stir until your sugar has dissolved completely. It’s important, again, that you keep your heat on the lowest setting possible! We don’t want the sugar to burn, after all.
Assemble your sago and gulaman
When you’re satisfied with the condition of your arnibal, turn the heat off your stove top and let it cool. Now it’s time to prepare the individual glasses of your sago at gulaman! Combine your cooked tapioca pearls, your gelatin, 3 tablespoons of your arnibal mixture, and a cup of cold water. Stir your drink together –– and there you have it! Make as many glasses as you can, or put some in a pitcher to pour out later. We can guarantee you your family won’t be able to get enough!
Palamig Drinks that You Should Try
If you’re interested in this sago at gulaman recipe, you might want to try these other palamig drinks as well! These refreshments may have different ingredients, but they all have one goal: to satisfy your stomach in the sweltering heat!
Buko Pandan Drink
Now this drink is definitely a treat for your taste buds! Rich and creamy, this buko pandan drink joins sago at gulaman as one of the country’s favorite palamig. While this is a dish you commonly see as dessert at a buffet, having it as a drink is really just as enjoyable! During the hot, humid summers, a nice, cool glass of buko pandan drink will really help you unwind.
Calamansi Juice
Drinks like buko pandan and sago at gulaman are great. But sometimes they can get a little too creamy –– not good for your throat. Enter this healthier, more citrusy alternative to your usual palamig: calamansi juice! Not only is this drink incredibly refreshing, but calamansi is jam packed with all sorts of vitamins and nutrients. You’ll be able to enjoy this treat as it keeps your body healthy and strong.
Fruit Salad Drink
The sight of a creamy and tasty fruit salad isn’t uncommon during Filipino celebrations. But street vendors have also made their own rendition of this classic through the fruit salad drink! Also known as Fruit Salad Samalamig, this is essentially your beloved fruit salad in drink form. This is sure to catch your eye not only for its awesome taste, but its bright and colorful appearance.
Sago at gulaman is an easy and delicious way to beat the summer heat. Is this one of your favorite palamig? What did you think of this recipe? Let us know in the comments below!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Sago at Gulaman Recipe
Ingredients
- 1 cup tapioca pearls
- 1/2 oz red gelatin powder (unflavored)
- 6 cups water for boiling
- 2 tablespoons granulated white sugar
Syrup ingredients:
- 1 cup brown sugar
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Cook the tapioca by boiling 4 cups of water in a pot. Add the tapioca pearls. Boil for 8 minutes in medium heat setting. Reduce the heat to the lowest setting and then continue boiling until the pearls turn translucent and chewy. Set it aside.
- Cook the gelatin by boiling 2 cups of water in a pot. Add white sugar and ge;atin powder. Turn the heat off and stir. Transfer the mixture to a glass container. Let it cool down. Refrigerate until the gelatin sets.
- Make the syrup by combining all the syrup ingredients in a cooking pot. Let it boil. Cook for 1 minute while stirring. Set aside.
- In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of syrup , and a cup of cold water. Stir.
- Serve. Share and enjoy!
Aileen Benito says
Thank you for sharing. Merry Christmas & a Happy New Year.
Vanjo Merano says
You are welcome. Happy Christmas and a blessed New Year to you.
L says
I saw some recipe for sago and gulaman that has pandan leaves. How can I use with pandan leaves.
piluchi says
I´ve watched the video twice, but I do not see the part when you mix the gulaman that is already refrigerated. Also, what kind of sugar did you use??? Can I use agar-agar and is the procedure the same as the powdered gelatine. Thanks.
jackie rivera says
Hello Chef Vanj, would you mind to put all the measurements needed in the ingredients?
lyn says
try ko ito kesa mag softdrinks mga bata.