This is Sago’t Gulaman. Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia and Thailand. Sago is a common ingredient in many desserts and beverages. Enjoy this recipe from all of us at Filipino Chow.
- 3 cups of brown sugar for syrup
- 1 cup of brown sugar for sago
- 3 cups of water
- 3 cups of tapioca pearls
- 2 tablespoons of vanilla extract
- 1 can of grass jelly, cubed
- Soak the tapioca pearls in water for at least an hour to soften them.
- Drain it then place them in a large pot with 3 cups of the water and 1 cup of brown sugar.
- Bring the tapioca pearls to a boil.
- Cook until the tapioca pearls become transparent then drain them and set them aside to cool.
- In a separate pot add the 2 tbsp of sugar and scorch it, but do not burn it.
- Then add the water, vanilla and the remaining sugar.
- Bring it to a boil then reduce heat and simmer for 5 minutes.
- Make sure that the sugar is totally dissolved, then you have a simple syrup.
- Strain the syrup using a cheese cloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup.
- Now pour the syrup in glass then add tapioca pearls, cubed grass jelly, water and ice.
Grass jelly is a common food item in asia but not so much in western culinary culture. Your best bet for finding this is at an asian grocery store, if you can find one.