Sago't Gulaman

Ingredients

Instructions

1. 1

   Bring a medium saucepan of water to a full boil. Stir in the quick-cook small tapioca pearls and cook for 5-6 minutes, stirring often so they do not clump on the bottom. When the pearls are mostly translucent with only tiny white centers, turn off the heat, cover, and let them sit for 2 minutes to finish cooking gently.

2. 2

   While the sago cooks, make the arnibal: combine the dark brown sugar, water, vanilla extract, and pinch of salt in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar fully dissolves, then cook for 2-3 minutes until lightly thickened to a syrup that can coat a spoon but still pours easily.

3. 3

   Drain the cooked sago through a fine sieve and rinse briefly under cool water to stop the cooking and wash away excess starch. Shake well so the pearls stay separate rather than watery.

4. 4

   Divide the agar jelly cubes and drained sago between 2 tall glasses. Add ice cubes to each glass.

5. 5

   Pour the warm arnibal evenly over the sago and gulaman, then top each glass with cold water. Stir well before serving; the drink should taste sweet, lightly caramel-like, and very refreshing. Add a little more cold water if you prefer it lighter.

Nutrition per serving

Notes

• •Using quick-cook small tapioca pearls is what keeps this recipe within 15 minutes; standard large pearls take much longer.
• •If your agar jelly is not pre-cooked, make it ahead of time, chilled and cubed, because setting time would push the total time beyond the target.
• •For a more traditional flavor, replace the vanilla with 1 small pandan leaf simmered in the syrup, then remove before serving.
• •Serve immediately so the ice stays intact and the pearls remain pleasantly chewy.

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