Ingredients
For the sago, or/ tapioca pearls:
▢ ⅔ cup sago pearls medium size, or medium tapioca pearls
▢ 12 cups water
For the gulaman:
▢ 2 cups water
▢ ⅓ cup palm sugar coconut sugar, or brown sugar
▢ 1 teaspoon agar-agar powder
▢ ¼ teaspoon salt
▢ ½ teaspoon pandan extract
▢ ½ teaspoon ube extract optional
For the arnibal syrup:
▢ 3 cups water
▢ 6 pandan leaves or 1 teaspoon pandan extract
▢ 1½ cups palm sugar coconut sugar, or brown sugar
▢ ½ teaspoon vanilla extract
Other fun stuff:
▢ 1 cup chopped grass jelly optional
▢ 4 cups ice
Instructions
Bring a large pot of water to a boil over high heat. Add the sago or tapioca pearls and stir occasionally to prevent sticking.
Reduce the heat to medium and simmer for twenty minutes. Turn off the heat, cover the pot, and let the pearls sit for ten minutes.
Drain and rinse the pearls under cold water. Set aside.
In another pot, combine two cups of water, palm sugar, agar-agar powder, and salt. Bring to a boil over medium heat, stirring frequently until the sugar and agar-agar dissolve.
Once dissolved, divide the mixture evenly into two bowls. Add pandan extract to one bowl and ube extract to the other. Allow the mixtures to cool slightly, then refrigerate until firm.
Once set, cut the jelly into small cubes.
For the arnibal syrup, bring three cups of water and pandan leaves to a boil over medium heat. Add palm sugar and vanilla, and stir until completely dissolved. Remove from heat and discard the pandan leaves. Llet the syrup cool to room temperature.
To assemble, place some of the ice at the bottom of each glass. Layer the sago or tapioca pearls over the ice. Add chopped grass jelly if using. Pour the arnibal syrup over the pearls, then top with ice. Add the pandan and ube jelly cubes. Serve immediately.
Stir the sago or tapioca pearls occasionally while boiling to prevent clumping and sticking. Strain and rinse the pearls only when they are nearly clear.