Sago at Gulaman
- one cup of glutininous rice (sweet rice) flour
- six saba, sliced
- three cups of coconut milk
- cup of water
- 100 g cooked sago pearls
- one camote (sweet potato), cubed
- half cup of white sugar
- one gabi (taro root), cubed
The procedure to prepare this dessert is:
- Mix the rice flour and the water together and blend them well using hands until it gets soft and dough like
- Make them into small balls and place them aside.
- Put the coconut milk in a pan, add some sugar and bring it to a boil.
- Next add the sliced saba, sago, camote gabi and flour balls. let the mix simmer on a reduced heat for another 15 minutes until the whole mixture is properly cooked. When finished place it in a bowl and serve it warm.
All through the year filipino’s love to drink a lot, especially during the hot summers in the Philippines. A typical drink which can be found in many restaurants is Sago at Gulaman. Sago is a tapioca starch and Gulaman is jelly. The combination of these two main ingredients are not only the main ingredients for Sago at Gulaman but also other Filipino drinks. So in order to prepare Sago at Gulaman you need the following ingredients:
• One cup of sugar
• One bar of white gulaman soaked in water and drained
• Two cups cooked sago (tapioca pearls)
• Two cups water
Start by caremelizing the sugar in a pan. When the sugar is melted (till its golden brown) add the two cups of water and continue cooking until the sugar is comletely dissolved. Let it cool off completely and add some of the syrup to the Sago so it will get a sweet taste. Put the Sago and Gulaman in a glass and add some more syrup to make it sweeter. Pour some crushed ice in a glass and fill the glas with ice cold water.