FFE Magazine

Sago at Gulaman Drink

Sago’t Gulaman


Sago at  Gulaman( sago and gulaman) is one of our most popular drinks in the Philippines. It is basically sago (or tapioca pearls) and gulaman (or gelatine) with caramelized sugar.


Long before the milk tea shops have sprouted out around the world and renamed our lovely sago as ‘pearls’ we Filipinos knew what they are and have been enjoying them for centuries.


Making your own sagot gulaman drink is so easy. You can make it at home and let your kids drink it this summer or bring it with you as your contribution in potluck parties with Filipino friends. They would surely drink it bottoms up.





For the sago you would need:


1/4 cup dark brown sugar
6 cups water
1/4 cup tapioca (sago) pearls


For the gulaman you would just need to buy:


Alsa or Knox unflavored gulaman


For the caramelized, brown sugar syrup you need to prepare:


1 cup dark brown sugar
1 teaspoon vanilla
1 cup water




You need to cook the sago first if you got a bag of dried sago from a Filipino or foreign shop. However, the cooking (boiling) of these pearls is crucial, if done wrongly could mean the failure of the preparation of this very simple drink.


So, in a big pot bring the water to a boil and put the brown sugar and the dried tapioca pearls.  If they are small it should take you around 30 minutes to cook. To prevent it from sticking together regularly stir it. Remember that cooking them in high heat for a long period of time and leaving it unattended cause them to break apart, or become too soft and worst paste like. It is done when they turn transparent and you can see a small white dot in the middle. When they are cooked they are chewy and bouncy.


Drain and rinse the whole pot under cold water and put them on a container and add water enough to cover the sago, and refrigerate.


To prepare the gulaman follow the cooking instructions on the packaging. When they are hard and ready cut them into cubes, the size of the sago or if you are more creative you can cut them into longer strips. Only your imagination would limit the sizes and cuts of the gelatin.
To make the caramelized sugar that would give taste to your drink, put sugar, vanilla, and water in a saucepan and bring to a boil. The proportion should be one part sugar to one part water. Reduce heat to a simmer and stir a minute or two, until the sugar dissolves. Take off heat, let it completely cool and set aside.


Mix the sago, gulaman and pour in the caramelized sugar, ice cola water and slush or crushed ice. Ladle the mixture into your favourite glass preferably a tall glass like the halo halo glasses and sit in your garden or balcony, sip your refreshing sago’t gulaman and dream about the white beaches of Boracay!




By the way friends, a variation is to use black gulaman jelly (or grass jelly) instead of the tapoica pearls or sago. You can buy these in Chinese or other foreign shops. Its equally refreshing! And dont forget… if you have any other versions or your own recipe of making your own sago at gulaman drink dont forget to share it with me and our readers. Just leave them at the comment box below!



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