Sago at Gulaman (Filipino Brown Sugar Tapioca and Jelly Drink)
Local name: Sago't gulaman
In short: A cold Filipino street drink of brown sugar syrup with chewy tapioca pearls and agar jelly cubes, scented with pandan and vanilla and served over ice. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Resting
- 1 h
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 288 kcal
Sago't gulaman is the drink sold from street stalls and school canteens across the Philippines on hot days. A syrup of dark brown sugar, scented with pandan and vanilla, is poured over ice with soft tapioca pearls (sago) and cubes of firm jelly (gulaman). It is sweet, cold and chewy, drunk through a wide straw, and it costs very little to make at home in large batches for a crowd.
Instructions
- Make the jelly: stir the agar powder and the sugar into 500 ml (2 cups) of cold water in a pot. Bring to a boil over medium heat, stirring, and boil for 2 minutes, until the powder is fully dissolved.
- Pour into a shallow dish and let it set at room temperature for 30 minutes, then chill for 30 minutes more, until firm. Cut into 1 cm (1/2 in) cubes.
- Bring the 1.5 liters (6 cups) of water to a rolling boil in a large pot. Add the tapioca pearls and cook for 15 to 20 minutes, stirring now and then, until mostly translucent with a small white dot in the center.
- Turn off the heat, cover and let the pearls sit for 10 to 15 minutes, until fully translucent and chewy. Drain and rinse under cold water.
- Make the syrup: in a saucepan, combine the brown sugar, the 750 ml (3 cups) of water and the pandan leaves. Bring to a boil, stirring, then simmer for 8 to 10 minutes, until slightly thickened and glossy. Remove the leaves and stir in the vanilla. Cool completely.
- Fill glasses with ice. Add 2 tablespoons of the jelly cubes and 2 tablespoons of the tapioca pearls to each, then pour in about 150 ml (2/3 cup) of syrup. Stir, add cold water to taste and serve with wide straws.
Tips
- Rinse the cooked tapioca under cold water so the pearls do not clump. If you are not serving right away, keep them in a little of the syrup, because they harden quickly in plain water.
- Make the syrup a day ahead and chill it. Adjust the sweetness by diluting with cold water at serving, because the ice melts and thins the drink quickly.
Questions and answers
What is gulaman?
Gulaman is the Filipino name for agar-agar, a jelly made from seaweed. It sets at room temperature and holds its shape in cold drinks, unlike gelatin.
Can I use bigger tapioca pearls?
Yes. Large pearls take longer to cook, so follow the package time and check that the center is translucent before draining.
How long does sago't gulaman keep?
Keep the syrup, jelly and cooked pearls (in a little syrup) in separate containers in the fridge for up to 3 days. Assemble with ice just before serving.
How long does it take to make Sago at Gulaman (Filipino Brown Sugar Tapioca and Jelly Drink)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Sago at Gulaman (Filipino Brown Sugar Tapioca and Jelly Drink)?
About 288 kcal per serving, with 1 g of protein, 71 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 288 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 71 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 62 g |
| Sodium | 20 mg |
Estimated values, calculated from the ingredients.
