Sago at Gulaman Pandan Samalamig (Pearl and Jelly Pandan Coolers)

INGREDIENTS:

For sago (pearl)
  • ½ cup uncooked sago or tapioca pearls
  • 3 tbsps. muscovado sugar
  • 10 cups water
  • 2 strands pandan leaves

For gulaman (jelly)
  • 1 stick dried agar-agar, flaked or 1 tbsp. gelatin powder
  • 3 tbsps. muscovado sugar
  • 3 cups water
  • 2 strands pandan leaves

For arnibal (sweet syrup)
  • 2 cups muscovado sugar
  • 4 strands pandan leaves
  • 2 cups water

For samalamig (cooler)
  • water
  • chunks of ice

PROCEDURE:

Prepare the sago (pearl)
  1. In a large saucepan, mix the water, sugar and pandan leaves. Bring to boil over high heat.
  2. Add sago and set the heat to simmer. Stir occasionally to prevent the sago from sticking. Cook for 20 to 30 minutes, depending on the size of the pearls. The bigger ones take longer to cook. When the sago pearls are almost translucent with a little dot of white in the center, they are done.
  3. Transfer in a colander and discard the pandan leaves. Rinse with cold water to stop the cooking process or the sago will stick together and become gooey. Drain and set aside.

Prepare the gulaman (jelly)
  1. In a saucepan, soak the flaked jelly in water for 30 minutes. Skip this process if using the gelatin powder. Simply mix it with water until completely dissolved.
  2. Add the pandan leaves and bring the LIQUID to a boil. Add in sugar and set to simmer until agar-agar is fully dissolved. Cook for 5 to 10 minutes.
  3. Remove the pandan leaves and transfer the LIQUID jelly in a flat molder.
  4. Allow to cool and refrigerate until gulaman is set. Slice the gulaman into small cubes and set aside.

Prepare the arnibal (sweet syrup)
  1. In a saucepan, boil the water, sugar and pandan leaves. Set the heat into simmer and continuously stir until the sugar is completely dissolved and begins to thicken.
  2. Remove from heat and strain the syrup. Allow to cool.

Assemble the samalamig (coolers)
  1. Combine the sago and gulaman in a pitcher or individual glasses.
  2. Add just enough arnibal to sweeten and pour in cold water. Mix until well blended. Chill with some chunks of ice and serve. Enjoy!

**Yields approximately 20 glasses

TIPS FROM ENZ:
  1. Vanilla extract are commonly used as a substitute to pandan leaves. 
  2. Adjust the amount of water and syrup to get the desired sweetness. 
  3. You can also add evaporated milk if you prefer your coolers creamy and milky.