GULAMAN AT SAGO (Gelatin and Tapioca Pearls)
1 cup sugar
2 cups water
1 bar white gulaman(or Jello will do)
soaked in water and drained
2 cups cooked sago (tapioca pearls)
Caramelize sugar and when
golden brown add water and bring
to a boil. Put in the softened
Gulaman (or Jello) and stir till
completely melted. Strain into a
baking pan. Cool and cut into cubes.
For the sago, make a syrup
following the procedure for
gulaman. Continue cooking the
caramelized sugar and water until
syrupy. Pour boiling water over the
sago, drain and combine with the
syrup. Serve with cubed gulaman
with crushed ice.
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