August 6, 2008

SAGO AT GULAMAN






SAGO AT GULAMAN INGREDIENTS
2-3 cups sago
2 pcs gulaman
3 cups water
3 cups sugar
ice-cold water or crushed ice

SAGO AT GULAMAN PROCEDURES
1. To cook sago: In a saucepan, boil water and put in uncooked sago. Stir constantly to prevent them from sticking. Drain and rinse. Set aside.
2. To cook gulaman: Boil water in a saucepan and put in uncooked gulaman. When it has dissolved in the water, strain thoroughly. Set aside to cool, then cut into cubes.
3. To make arnibal (sugar syrup): Over medium heat, caramelize sugar. When melted, pour in waer and continue cooking to make sure that the sugar is dissolved completely. Set aside to cool. Put some arnibal on the sago to sweeten the latter.
4. Put some sago and gulaman in glasses. Sweeten by adding enough arnibal. Add ice-cold water or crushed ice.



Related Recipes
8 responses to "SAGO AT GULAMAN"
kristine said:
February 20, 2010

sa pagawa ng gulaman di na ba lagyan ng sugar?brown sugar ba gamitin pagcaramelize?sa paghiwa ng gulaman di ba sa madudurog?

Marie said:
April 19, 2010

refreshing drink :D

Larkspur Moonlight said:
September 1, 2011

..hindi poe madudurog yung gulaman depende po sa pagkakagawa niyo.. kung nasundan po ung procedure sa likod ng pakete hindi po madudurog yun.. =)

Larkspur Moonlight said:
September 1, 2011

…brown sugar poe yung magandang gagamitin kasi po mas sweet kesa sa white.. pero option niyo po kung white or black..
=)

vira said:
November 4, 2011

Bakit po kaya tumigas ulit ang arnibal na ginawa ko, white sugar po siya!

van said:
January 12, 2012

pag nagluto ka ng sugar, dont stir it kung hindi it going to crystalize. just keep it on low heat but dont touch it, let it melt until dissolved, then add the water. saka lang pwedi i stir. mas ok gamitin ang muscovado sugar or panocha sugar at 1tsp ng vanilla extract.

Lee Yah said:
September 21, 2012

ilang servings po ito?

mildred paronable said:
November 12, 2012

saan ba nabibili ang black sago at the same proceduces din ba sa ordinary sago?

Leave a comment
Name : 
Mail : 
Website : 
Message :