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Home Recipes Beverage Recipes

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.

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By: Vanjo Merano 6 Comments Updated: 9/13/18

This post may contain affiliate links. Please read our disclosure policy.

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.

Sago at Gulaman

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.

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.

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!

5 from 1 vote

Sago at Gulaman Recipe

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
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Ingredients

  • 3 cups medium tapioca pearls
  • 1 sachet gelatin powder
  • 3 cups brown sugar
  • 1 tbsp vanilla extract
  • 2 to 3 cups water

Instructions

  • Cook the tapioca according to package instructions or refer to the Taho recipe. Set aside.
  • Cook the gelatin according to package instructions. Set aside.
  • Place the brown sugar in a cooking pot and caramelize using low heat.
  • 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.
  • Turn off heat and let cool.
  • In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of sugar mixture, and a cup of cold water. Stir.
  • Serve. Share and enjoy!

Nutrition Information

Serving: 6g
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Aileen Benito says

    Posted on 12/22/19 at 4:53 pm

    5 stars
    Thank you for sharing. Merry Christmas & a Happy New Year.

    Reply
    • Vanjo Merano says

      Posted on 12/23/19 at 9:15 pm

      You are welcome. Happy Christmas and a blessed New Year to you.

      Reply
  2. L says

    Posted on 1/1/16 at 2:34 pm

    I saw some recipe for sago and gulaman that has pandan leaves. How can I use with pandan leaves.

    Reply
  3. piluchi says

    Posted on 9/4/11 at 10:31 am

    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.

    Reply
  4. jackie rivera says

    Posted on 7/6/10 at 3:56 pm

    Hello Chef Vanj, would you mind to put all the measurements needed in the ingredients?

    Reply
  5. lyn says

    Posted on 8/27/09 at 6:03 am

    try ko ito kesa mag softdrinks mga bata.

    Reply

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