Sago at Gulaman

Sago at Gulaman Recipe

A local Filipino beverage made of brown sugar, water, gelatin, and tapioca pearls is called Sago at Gulaman. Sago refers to tapioca pearls while gulaman is the Filipino term for gelatin. This recipe is somewhat a special version because both ingredients are combined together.

This beverage can be simplified further by using either of the components: tapioca pearls or gelatin. It will then be named after the ingredient used. In the Philippines, this beverage is sold almost everywhere. Large plastic or glass jars are filled up with the concoction along with generous amounts of ice. Generally called “palamig” – which is translated as refreshment – this is one way to beat the heat.

Sago at Gulaman

I enjoy having this while eating fish balls. The sweetness of this drink takes away the zing of the fish ball sauce.

Try this Sago at Gulaman Recipe and let me know what you think.

Sago at Gulaman Recipe
Nutrition Information
  • Serves: 6
  • Serving size: 6
Cuisine: Filipino Recipe
Prep time: 
Cook time: 
Total time: 
  • 3 cups medium tapioca pearls
  • 1 sachet gelatin powder
  • 3 cups brown sugar
  • 1 tbsp vanilla extract
  • 2 to 3 cups water
  1. Cook the tapioca according to package instructions or refer to the Taho recipe. Set aside.
  2. Cook the gelatin according to package instructions. Set aside.
  3. Place the brown sugar in a cooking pot and caramelize using low heat.
  4. When the sugar starts to melt, put in water and vanilla extract. Let boil and stir until the sugar dissolves. Note: us the lowest heat possible so that the sugar will not burn.
  5. Turn off heat and let cool.
  6. In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of sugar mixture, and a cup of cold water. Stir.
  7. Serve. Share and enjoy!

Watch the video:

Published by

Vanjo Merano

I blog about Filipino and Asian food and recipes.

3 thoughts on “Sago at Gulaman Recipe”

  1. 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.

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