Manong Ken's Recipe of the Month - June 1998

Gulaman at Sago (Gelatin and Tapioca Pearls)

This recipe came from The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat available right here at the carinderia. Click on the right!

Ingredients

1 cup sugar	2 cups water
1 bar white gulaman	(or 1 pack Jello)
soaked in water and drained
2 cups cooked sago (tapioca pearls)

1. 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.

2. 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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