About this recipe

A beloved Filipino refreshment made with chewy tapioca pearls (sago), jiggly gulaman (agar-agar jelly) cubes, and a deeply flavored brown sugar syrup. This classic street drink is sweet, satisfying, and endlessly refreshing — perfect for hot days and fiestas alike. This well-tested home version keeps things approachable: the syrup is rich with pandan, the sago is perfectly tender, and the gulaman sets firm enough to cube cleanly.

Instructions

1. 1

   Rinse the dry tapioca pearls under cold water, then drain. Bring 6 cups of water to a rolling boil in a pot over ^[high heat].

2. 2

   Add the rinsed tapioca pearls to the boiling water. Stir immediately to prevent sticking. Reduce heat to ^[medium] and cook, stirring occasionally, for 30–35 minutes until the pearls are mostly translucent with just a tiny white dot in the center.

3. 3

   Turn off the heat, cover the pot, and let the tapioca pearls sit for 15 minutes. The residual heat will finish cooking them until fully translucent. Drain through a fine mesh strainer and rinse under cold water to stop cooking and remove excess starch. Set aside in a mixing bowl of cold water.

4. 4

   Break the black gulaman bar into small pieces and combine with 4 cups of water in a saucepan. Let it soak for 5 minutes to soften.

5. 5

   Place the saucepan over ^[medium heat] and bring to a gentle boil, stirring constantly until the black gulaman bar is completely dissolved — about 8–10 minutes. Stir in the 2 tablespoons of granulated sugar. Do not let it boil vigorously.

6. 6

   Pour the hot gulaman liquid into a clean, lightly greased baking dish or shallow container (about 8x8 inches works well). Let it cool at room temperature for 15 minutes, then refrigerate uncovered until fully set and firm, at least 30 minutes.

7. 7

   Once set, run a knife around the edges of the dish. Cut the gulaman into small cubes (about ½-inch). Set aside.

8. 8

   Combine the dark brown sugar, 1½ cups water, and the knotted pandan leaves in a saucepan over ^[medium heat]. Stir until the dark brown sugar is fully dissolved.

9. 9

   Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the syrup thickens slightly and smells fragrant. Remove from heat, discard the pandan leaves, and let the syrup cool completely. It will thicken more as it cools.

10. 10

    Drain the tapioca pearls from their soaking water. For each serving, add about 2–3 tablespoons of tapioca pearls and 2–3 tablespoons of gulaman cubes into a tall glass (Large). Pour in about 1 cup of cold water and add ice. Drizzle 2–3 tablespoons of the dark brown sugar syrup over the top (or to taste). Stir gently before drinking. Alternatively, mix everything together in a large pitcher (Large) and serve family-style.