How to Make Sago Gulaman Drink
Sago gulaman drink is thirst quenching, sweet and a popular beverage consumed during summer months. Sago are tapioca pearls, and gulaman is gelatin in Filipino. This drink, which may remind you of bubble tea, is abundantly consumed in Philippines, and is gaining popularity all over. Big glass or plastic jars are filled with this drink, along with lots of ice and a straw. Taken as a light refreshment drink, it is a great way to beat the heat. Commonly served in restaurants, neighborhood stores and street stands, it can be consumed as a snack, a side drink or as an after-meal dessert beverage. This oneHOWTO article will tell you how to make sago gulaman drink with step by step instructions.
Cooking the sago pearls
If you want to know how to make sago gulaman drink, you might as well learn how to do it from scratch. This is why, first of all, we need to make the pearls, which you can refrigerate to make as many drinks as you wish to.
Ingredients for sago pearls
- Dark brown sugar ¼ cup
- Water 6 cups
- Sago pearls ¼ cup
- Put 6 cups water and ¼ cup sugar in a saucepan, keep flame on high heat and let the mixture boil
- Add sago pearls to the mixture and keep stirring until the water starts boiling again
- Reduce heat to medium, cover with lid and let the sago cook
- Stir occasionally until they become translucent with a white center point
- Check the sago. It should be tender yet chewy. Small sago pearls cook in 20-30 minutes, but bigger pearls will cook in more than 30 minutes.
- Drain the water, rinse in cold water, drain again and set aside. These are your cooked sago pearls.
Cooking the gulaman
Now, it's time to make the gulaman that will create the jelly like texture to your sago gulaman.
Ingredients for gulaman
- Unflavored gulaman 1 stick
- Water 3 cups
- Sugar ¼ cup
- Tear gulaman into small pieces
- Add 3 cups of water in a saucepan, add gulaman to it, let it soak for 30 minutes, and then boil until the gulaman dissolves completely
- Add ¼ cups of sugar to it and let it cook for 10 minutes
- Pour the mixture in a dish or flat pan, let it cool down so that the gulaman sets
- Cut the gulaman into cubes using a knife, and let it set aside. This is your cooked gulaman.
Making the brown sugar syrup
Although you can purchase this ingredient directly, there's nothing like 100% natural and homemade products, which is why we show you how to make this component in sago gulaman.
Ingredients for brown sugar syrup
- Dark brown sugar 1 cup
- Water 1 cup
- Vanilla 1 tsp
- Pour one cup water, vanilla and 1 cup sugar in a saucepan and let it boil
- Reduce heat and let it simmer until the sugar completely dissolves
- Take it off from the heat, let it cool down and set aside. This is your brown sugar syrup
Assembling the materials to make sago gulaman drink
Once you have made your sago pearls, gulaman and brown sugar syrup, follow these step by step instructions to finally make the drink:
- Mix cooked sago pearls and gulaman in glasses, and add brown sugar syrup to them
- Also add ice cold water and crushed ice to the glasses, and mix
- Your sago gulaman drink with brown maple syrup is ready to serve
Tips to make a perfect glass of sago gulaman drink
Now you know how to make sago gulaman, make sure you follow these simple tips and instructions so that your drink tastes perfect:
- You should cook sago pearls on low heat for as long as they do not become translucent and tender. After cooking them for 30 minutes, check them to see if they are cooked the way they should. If they are not yet cooked, cover the lid again and let them cook for another 15 minutes. Repeat the process until you are completely satisfied with their texture.
- While cooking sago pearls, you should keep the flame on low heat. Cooking them on high heat for such a long time may break the pearls apart and make them too mushy and soft.
- You can prepare the sago pearls well ahead of time as well. Drain the cooked sago, store them in a container, add water enough to cover the pearls, and keep in the refrigerator. You can keep them this way for as long as 10 days. When you want to use them, take them out, stir them well and drain the water.
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