This new take on a Filipino sipper has pineapple juice, banana essence, and pandan syrup. When making sago’t gulaman, make sure you adjust the recipe according to your desired level of sweetness; keep the pearls perfectly chewy (overcooked sago can ruin the entire experience) and the jelly cubes slightly firm but not too soft. If you want to go the traditional route, you can make the syrup with panocha instead of brown sugar.
Tropical Sago't Gulaman Recipe
Tropical Sagot Gulaman Ingredients
- 1 Cup tapioca pearls (sago)
- 1 1/2 cups pineapple juice
- 2 to 3 drops banana essence
- 1 Cup Gulaman cubed
- crushed ice to serve
- pandan leaf for garnish (optional)
- 1 big bunch pandan leaf
- 3 cups brown sugar
- 1 teaspoon vanilla extract
- Cook sago according to package directions.
- Meanwhile, make the pandan syrup: Boil together 5 cups water and pandan until aromatic, about 5 to 10 minutes. Remove pandan, squeezing leaves to drain excess water. Add brown sugar; simmer until dissolved and syrupy. Set aside 1 cup syrup. Add vanilla to remaining mixture. Let cool.
- Mix together cooked sago and reserved 1 cup syrup. Set aside.
- Mix together pineapple juice, 11/2 cups pandan syrup, and 2 cups water. Add banana essence; mix.
- Fill 1/3 of a glass with sago and gulaman cubes. Add crushed ice and pour in pineapple juice mixture. Serve with extra pandan syrup on the side. Garnish with pandan leaf, if desired.