Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 8 cups water

  3. 1 bar gulaman (agar-agar), flaked (or 1 tbsp. gelatin powder)

  4. 1-1/2 cups dark brown sugar

  5. 1/2 cup dried tapioca pearls ( sago ), boiled (yield 2 cups)

  6. ice cubes

  7. (

Instructions Jump to Ingredients ↑

  1. Cooking Procedures :

  2. Prepare the Gulaman (Jelly): In a saucepan, bring 2 cups of water to a boil. Add the gulaman (agar-agar) flakes; stir constantly over low heat until flakes are completely melted (if using gelatin powder, stir until the powder is completely dissolved). Transfer to a tray (or baking dish); set aside to cool at room temperature. When cooled, it should be firm; cut into small dice using a knife.

  3. Prepare the Sugar Syrup: In the same saucepan, bring the remaining water to a boil. Add the sugar; stir constantly over medium heat for 5 minutes. Set aside to cool.

  4. Place cooked tapioca pearls and jelly in glasses. Pour the syrup into the glasses; top with ice cubes as desired. Alternatively, place them to a punch bowl with lots of ice cubes on top.

  5. Serves 4 to 6.


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