This recipe is one of the very popular refreshment of Filipinos that can be taken as an after-meal beverage-dessert, a snack or a drink to accompany another merienda item. Sago itself is also used in Taho, Ginataan and Ginumis while gulaman is from a seaweed called agar-agar that can be eaten as a gelatin dessert that is with or without fruits. Sago’t gulaman is also described as local Filipino beverage made of brown sugar, water, gelatin, and tapioca pearls is called Sago at Gulaman. This beverage is simple to prepare using only tapioca pearls, gelatin powder, brown sugar, vanilla extract and water. This recipe is named after the ingredients used. try this palamig recipe now and experience the delicious way to beat the heat.
- 3 cups medium tapioca pearls (sago)
- 1 sachet gelatin powder (gulaman)
- 3 cups brown sugar
- 1 tbsp vanilla extract
- 2 to 3 cups water
How To Cook Sago’t Gulaman Palamig:
- Cook the tapioca pearls 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: use 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 with shaved ice. Stir.
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