Sago't Gulaman

Ingredients

• 1 pouchunflavoured gelatin powder
• 300 ml (1¼ cups)water
• 60 ml (¼ cup)milk
• 30 ml (2 tablespoons)sugar
• 3 dropsalmond extract
• 50 g (¼ cup)uncooked tapioca pearls
• 200 g (1 cup)brown sugar
• 240 ml (1 cup)water
• 960 ml (4 cups)water
• A few dropsbanana essence
• As neededice cubes

Instructions

1. 1

   Set the jelly

   Prepare the gelatin according to the packet instructions, using only 300 ml water and 60 ml milk, along with the sugar and almond extract. Chill until firmly set, then cut into squares or small diagonal pieces.

2. 2

   Cook the pearls

   Bring 500 ml water to the boil and add the tapioca pearls. Cook for 10 minutes. Set a colander over a bowl or pot and drain the pearls, keeping the cooking water. Bring that water back to the boil. Rinse the pearls thoroughly under tap water, return them to the boiling water and cook until completely translucent, with no white spot in the centre.

3. 3

   Make the syrup

   In a pot over medium heat, bring the brown sugar and 240 ml water to the boil. Cook for about 7–10 minutes, until the sugar has dissolved and the mixture has thickened into a syrup. Take the pot off the heat and leave the syrup to cool.

4. 4

   Mix and serve

   Pour 960 ml cold water into a large jug and stir in half the syrup, adding more to taste. Add 3–5 drops of banana essence, then add the tapioca pearls and jelly. Serve with ice cubes.

What is Sago't Gulaman?

Sago't Gulaman is a Filipino drink whose name refers to its tapioca pearls and jelly. It is commonly served cold, with sweet syrup flavouring the water and ice.

This version pairs almond-scented jelly with brown sugar syrup and a little banana essence. The jelly and pearls make each glass pleasantly varied in texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1114 calories, 3g protein, 276g carbs, 1g fat.

Most of the carbohydrates come from the brown sugar syrup, tapioca pearls and sugar used in the jelly; the gelatin and milk contribute a little protein and fat. Pair a glass with a savoury meal that includes vegetables and a protein source, or serve a smaller glass alongside your meal.

The almond jelly

Gelatin: Follow the packet directions, but measure the water, milk, sugar and almond extract specified here rather than using the packet's full liquid quantity. The jelly needs to chill until firm enough to cut cleanly.

Cutting: Small squares or diagonal pieces are easy to scoop up with the tapioca pearls. Keep the pieces chilled while you prepare the rest.

Getting the tapioca right

First boil: The recipe starts the pearls in boiling water for 10 minutes, then drains them while keeping the cooking water. Rinse the pearls thoroughly before returning them to that water.

Doneness: Continue cooking until the pearls look translucent all the way through and the white centre has disappeared. Check a pearl before draining or serving.

A syrup to taste

Dissolving: Stir the brown sugar into the water as it comes to the boil, and cook for about 7–10 minutes until the granules dissolve and the liquid thickens. Let it cool before adding it to the jug.

Sweetness: Start with half the syrup, as directed, then add more gradually. This gives you control over the sweetness without changing the balance of the other ingredients.

Building the drink

Jug: Stir the syrup into cold water, then add the banana essence, cooked pearls and cut jelly. A few drops of essence provide flavour, so add them sparingly.

Serving: Add ice just before serving for a cold drink with chewy pearls and soft jelly in each glass. Use a wide straw or a spoon so the additions are easy to enjoy.

When to serve it

Sago't Gulaman makes a refreshing drink alongside savoury Filipino meals or as a sweet afternoon treat. Because it is already quite sweet and filling, it can also be served in smaller glasses after a meal.

If preparing ahead, keep the components chilled and combine them when you are ready to serve. Add the ice at the last moment so it does not dilute the drink.

Recipe notes & tips

• Chill the jelly until it is fully firm before cutting it.
• Rinse the pearls thoroughly after the first boil, as the method directs.
• Check that no white centre remains in the tapioca before serving.
• Begin with half the syrup and adjust the drink to your preferred sweetness.
• Add the ice just before serving to limit dilution.

Variations

• Less sweet: Start with less than half the syrup and add it gradually to taste.
• More almond: Add the almond extract to the jelly mixture as specified, without exceeding the stated amount.
• No banana essence: Leave it out for a drink without that flavour note.
• Extra jelly: Cut the prepared jelly into smaller pieces so it is easier to scoop up.
• Chilled components: Refrigerate the jelly and syrup ahead, then mix them with cold water when serving.

Common mistakes to avoid

• Using all the packet liquid: Measure the specified 300 ml water and 60 ml milk for the jelly instead.
• Stopping while pearls are opaque: Keep cooking until they are translucent and the white centres have gone.
• Discarding the pearl water: Set it aside when draining, since the method uses it for the second boil.
• Adding all the syrup at once: Start with half, taste, then add more if wanted.
• Adding ice too early: Put it in just before serving to avoid watering down the drink.

How to store

Keep the jelly, syrup and cooked pearls covered in separate containers in the fridge and use within 2 days. Mix with cold water and add ice just before serving; this drink is served cold rather than reheated.

Frequently asked questions