~365 cal · 0g protein · 93g carbs · 0g fat (estimated, per serving)
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Glass of brown sugar drink with tapioca and jelly
🇵🇭 Central Luzon
Sago't gulaman is the Philippines' quintessential street refresher: chewy sago (tapioca) pearls and cubes of gulaman (agar jelly) swimming in an icy syrup of arnibal — caramelized brown sugar scented with pandan and a little banana essence. Sold from carts on hot afternoons, it is thirst-quenching and fun to slurp.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1.5 cups cooked tapioca (sago) pearls
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2 cups agar (gulaman) jelly, cubed
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1.5 cups brown sugar
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8 cups water
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2 pandan leaf
Instructions
1
Simmer the brown sugar with 2 cups water and the pandan leaves into a thick, smoky syrup (arnibal), then cool.
2
Divide the cooked sago pearls and jelly cubes among glasses.
3
Pour over the remaining cold water and a generous ladle of the brown-sugar syrup.
4
Add plenty of ice, stir, and serve with a wide straw and spoon.
Filipino street-cart tradition.
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🌏 While it simmers — know your destination
📍
Central Luzon. The rice bowl of the Philippines and cradle of adobo.
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Philippines. Sour, salty, sweet — the archipelago of adobo.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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