Sago't Gulaman Drink
A beloved Filipino street drink of chewy tapioca pearls and cubed brown sugar jelly suspended in a sweet, slightly smoky arnibal syrup, served over crushed ice.
Ingredients
- 1/2 cup small tapioca pearls (sago), rinsed
- 1 bar unflavored agar-agar bar or powder (gulaman)
- 2/3 cup dark brown sugar
- 1 cup water (for arnibal syrup)
- 1/2 tsp vanilla extract
- 8 cups water (for boiling tapioca and gulaman)
- 4 cups crushed ice
Instructions
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1
Boil 1/2 cup rinsed small tapioca pearls (sago) in 8 cups water (for boiling tapioca and gulaman): bring to a rolling boil, add the pearls, and cook stirring occasionally until completely translucent, about 30-40 minutes. Drain and rinse under cold water; set aside.
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2
Dissolve 1 bar unflavored agar-agar bar or powder (gulaman) in 2 cups of boiling water according to package directions. Pour into a shallow dish and let set until firm, about 15 minutes. Once firm, cut into small cubes.
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3
Make the arnibal syrup: combine 2/3 cup dark brown sugar and 1 cup water (for arnibal syrup) in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add 1/2 tsp vanilla extract and cook 2 more minutes until slightly thickened. Remove from heat and let cool.
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4
To serve, divide the cooked tapioca pearls and gulaman cubes among tall glasses. Fill each glass with 4 cups crushed ice, then pour the cooled arnibal syrup over the top. Stir gently and serve with a wide straw.