Ernest Reynoso Gala


Gulaman and Sago
by Ernest Reynoso Gala/Tony and Nena Atienza

Two bars (red and green) of gulaman (seaweed in bars)
4 cups water
1 cup granulated sugar
(prepare 2 glass or metal molds of 3 cups capacity each to put cooked gulaman)
1/4 tsp. each of pandan and strawberry extracts

a. For the sago (tapioca pearls): Boil
5 cups water and add
1 cup uncooked sago
Stir once in awhile (uncovered) for 15 minutes or until clear. Drain. Put in a bowl and pour tap water twice the amount of sago to prevent them from sticking. Reserve some for our drinks/shakes today.

2) Ten tall glasses for halo-halo, half-filled with crushed ice when ready to serve.

3) Topping: 1/2 cup toasted pinipig. Serve with 2 cups Magnolia Fresh Milk or canned coconut cream or sugar syrup.

For the sugar syrup boil 1 cup water with 1 cup dark brown sugar until just dissolved. Cool.

4) Procedure: Shred the red gulaman in a saucepan and add 2 cups water. Let boil until gulaman is dissolved. Add 1/2 cup sugar and strawberry extract. Mix and pour on container. Refrigerate until firm (about 1 hour). Cut into 1/2-inch cubes. Do the same with the green gulaman and pandan extract. Pour in 10 glasses half-filled with ice. Top with a tablespoon each of sago and pinipig. Serve with fresh milk or coconut cream or syrup.

5) Note: Instead of sago and pinipig you can use canned lychees, peaches, and Mandarin oranges. Use syrup from can in place of milk.


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