Mint Sago't Gulaman Recipe

To make the mint panocha syrup: Combine hot water, gum pellets, and panocha in a saucepan over medium heat. Stir constantly until panocha and the candy coating of the gum pellets dissolve. Strain mixture; set aside to cool.

Layer crushed ice, small tapioca pearls (sago), cubed red gulaman, and cubed green gulaman in a tall glass. Pour mint panocha syrup on top. Garnish with mint leaves.