Beat The Heat: Black & White Sago’t Gulaman and Guinomis

2 months ago


Black & White Sago’t Gulaman

Makes 10 servings

For the Syrup:

500 grams Panocha (Cane sugar), crushed

1 ½ cups Water

1 stalk Pandan leaves (about 8 leaves)

1 cup Baby sago (Tapioca balls)

1 cup Grass Gelatin (black gulaman)*

1 cup Nata De Coco

  1. Put the panocha, water and pandan leaves into a sauce pan and simmer gently until the sugar dissolves and the pandan leaves infuse its flavor.  About 5-7 minutes.  Set aside to cool.
  2. Drain the syrup of the black gulaman and set aside.  Do the same for the nata de coco.
  3. Cut the black gulaman into the same size as the nata de coco cubes.  Add 2 Tablespoons each of gulaman, sago & nata de coco and 5 Tablespoons syrup for every serving.  Adjust to taste then ice it!  Garnish with pandan leaf.

*For an instant lift and depth of flavor, choose coffee gelatin instead of black gulaman


Makes 8 servings

1 pack Freshly grated coconut soaked in 5 cups warm water for 20 minutes

1 ¼ cups Sugar

3 Tablespoons Sweetened Red Gelatin

Ice Cubes

2 Tablespoons Pinipig for topping

  1. Prepare the gelatin according to package instruction.  Cool to set and cut into cubes.
  2. Using a strainer, squeeze the milk from the freshly grated coconut meat in a bowl. 
  3. Add the sugar, stirring well and adjust according to taste.
  4. Pour the sweetened coconut milk until ¾ of the glass, add the cubed gelatin and let it soak for 5 minutes.  This will make the coconut milk adapt a pinkish hue.
  5. Ice it then top with a generous amount of pinipig.

*Note: Use different colored gelatin for a festive look on your dining table

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