August 5, 2008
1 kilo panocha
2 cups water
2 cups sago, cooked
1-2 pcs gulaman, cooked and cubed
1 cup pinipig, toasted
1/2 cup thick coconut milk
1. To make syrup: Cook panocha in water, making sure that it is completely dissolved. Strain, then put it back in the saucepan. Cook until thick. Set aside.
2. Put some sago, gulaman and pinipig in glasses. Add coconut milk and syrup. TOp with crushed ice.