Rinse the dry ½ cup small tapioca pearls (sago) dry, uncooked under 6 cups water for boiling sago, then drain. Bring 6 cups of 6 cups water for boiling sago to a rolling boil in a Pot over high heat.

Add the rinsed ½ cup small tapioca pearls (sago) dry, uncooked to the boiling 6 cups water for boiling sago. 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.

Turn off the heat, cover the Pot, and let the ½ cup small tapioca pearls (sago) dry, uncooked sit for 15 minutes. The residual heat will finish cooking them until fully translucent. Drain through a fine mesh strainer and rinse under 6 cups water for boiling sago to stop cooking and remove excess starch. Set aside in a Mixing Bowl of 6 cups water for boiling sago.

Break the 1 package black gulaman bar (agar-agar) one standard bar, broken into pieces into small pieces and combine with 4 cups of 6 cups water for boiling sago in a Saucepan. Let it soak for 5 minutes to soften.

Place the Saucepan over medium heat and bring to a gentle boil, stirring constantly until the 1 package black gulaman bar (agar-agar) one standard bar, broken into pieces is completely dissolved — about 8–10 minutes. Stir in the 2 tablespoons of 2 tbsp granulated sugar. Do not let it boil vigorously.

Pour the hot 1 package black gulaman bar (agar-agar) one standard bar, broken into pieces 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.

Once set, run a Knife around the edges of the dish. Cut the 1 package black gulaman bar (agar-agar) one standard bar, broken into pieces into small cubes (about ½-inch). Set aside.

Combine the 1 ½ cups dark brown sugar packed, 1½ cups 6 cups water for boiling sago, and the knotted 3 whole pandan leaves tied into a knot in a Saucepan over medium heat. Stir until the 1 ½ cups dark brown sugar packed is fully dissolved.

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 3 whole pandan leaves tied into a knot, and let the syrup cool completely. It will thicken more as it cools.

Drain the ½ cup small tapioca pearls (sago) dry, uncooked from their soaking 6 cups water for boiling sago. For each serving, add about 2–3 tablespoons of ½ cup small tapioca pearls (sago) dry, uncooked and 2–3 tablespoons of 1 package black gulaman bar (agar-agar) one standard bar, broken into pieces cubes into a tall Glass (Large). Pour in about 6 cups cold water for serving and add 2 cups ice. Drizzle 2–3 tablespoons of the 1 ½ cups dark brown sugar packed syrup over the top (or to taste). Stir gently before drinking. Alternatively, mix everything together in a large Pitcher (Large) and serve family-style.