🇵🇭 Philippines · Drinks
Sago at Gulaman
By eatmundo · August 4, 2026
A refreshing Filipino classic featuring chewy tapioca pearls and gelatin cubes in a sweet brown sugar syrup. It is the ultimate thirst-quencher on a humid afternoon.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small saucepan, bring 2 cups of water to a boil over medium heat.
- 2
Whisk in the gulaman powder until fully dissolved, about 2 minutes.
- 3
Pour the mixture into a shallow tray and let it set in the refrigerator until firm, about 30 minutes.
- 4
In a separate pot, boil 4 cups of water and cook the sago pearls for 15 minutes until they become translucent.
- 5
Drain the sago and rinse under cold water to remove excess starch, preventing them from sticking.
- 6
Create the syrup by dissolving the sugar in 2 cups of warm water until smooth.
- 7
Cut the set gulaman into small cubes using a sharp knife.
- 8
Combine the gulaman cubes, cooked sago, and syrup in a large pitcher with ice and serve cold.
Frequently Asked Questions
Can I use store-bought jelly?+
Yes, you can substitute the gulaman powder with plain or flavored gelatin cubes if you are short on time.
How do I prevent the sago from sticking?+
Always rinse the pearls thoroughly with cold running water immediately after boiling to wash away the starchy film.
Can I make this ahead?+
You can prepare the sago and gulaman a day in advance, but assemble with ice only right before serving.
What is the best sugar to use?+
Muscovado or dark brown sugar is preferred to achieve that signature deep molasses flavor and amber color.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
