Served everywhere in the Philippines (fiestas, parties or on the street). Sago at Gulaman brings back a lot of memories of my childhood, walking home from school and stopping by the street vendor at Bernardo Park in Kamuning, to take a break and watch the kids at the nearby gym play basketball.
- 3 cups sago (Tapioca pearls)
- 3 cups sugar
- 2 pcs gulaman (Gelatin/Jell-O)
- 3 cups water
- Vanilla extract (optional)
- Ice-cold water
- Crushed ice
- To cook sago: Boil water and put in uncooked sago in a sauce pan. To prevent sticking, stir constantly. Drain, rinse and set aside.
- To cook gulaman: In a saucepan, boil water and put in uncooked gulaman. When gulaman has dissolved in the water, strain thoroughly. Set aside to cool, cut into cubes.
- To make arnibal (sugar syrup): Over medium heat, caramelize sugar in a sauce pan. When melted, pour in waer and continue cooking to make sure that the sugar is dissolved thoroughly. Set aside to cool. Put some arnibal on the sago to sweeten.
- Put some sago and gulaman in glasses. Adding arnibal and a few drops of the optional vanilla extract to taste. Pour ice-cold water and crushed ice.
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