Sago’t Gulaman (Tapioca and gelatin cooler)
an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
- 3 cups brown sugar arnibal for syrup
- 1 cup brown sugar arnibal for sago
- 3 cups red gelatin shaved ice
- 2 tbsp vanilla
Soak the cooked tapioca pearls in water for at least an hour to separate them.
In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
Bring it to a boil then reduce heat and simmer for 5 minutes.
Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
Go strawless, dig in with a long spoon.