Sago pearl is an important ingredient to many desserts and beverages. Although it might seem easy to cook, it is important to understand the proper way of cooking it. Sago pearls takes quite a while to prepare. If you plan to prepare dishes that require this ingredient, make sure that you prepare it ahead of […]
Ginataang Bilo-bilo with Langka is a Filipino meryenda dish composed of glutinous rice balls – locally known as bilo-bilo, coconut cream, sugar, sago pearls, and ripe jackfruit. I think that this is a simplified version of the Ginataang halo-halo (also known as binignit). Cooking Ginataang Bilo-bilo with Langka is fairly easy, as long as you […]
Tapioca is a well-known starch that is taken from a plant called cassava. Because of its chewy, gel-like consistency, it can be used in many recipes as a substitute for gluten. The cassava plant is widely consumed only in Africa and South America, while the rest of the world uses this plant exclusively for its […]
A local Filipino beverage made of brown sugar, water, gelatin, and tapioca pearls is called Sago at Gulaman.
Sago refers to tapioca pearls while gulaman is the Filipino term for gelatin. This recipe is somewhat a special version because both ingredients are combined together. This beverage can be simplified further by using either of the components: tapioca pearls or gelatin. It will then be named after the ingredient used.
In the Philippines, this beverage is sold almost everywhere. Large plastic or glass jars are filled up with the concoction along with generous amounts of ice. Generally called “palamig” – which is translated as refreshment – this is one way to beat the heat.