The Happy Home Cook: Sago’t Gulaman Iced Coffee
/The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to submissions@positivelyfilipino.com.
Sago’t Gulaman Iced Coffee from the Mayumu Cookbook (Photo courtesy of Abi Balingit)
Makes 1 Serving
Ingredients
* ½ cup Arnibal (recipe below)
* 2 tablespoons big sago, uncooked
* Nonstick spray
* 1 teaspoon agar-agar powder
* ½ cup sugar
* 1 cup cold-brew coffee
* Heavy cream or milk, as desired
Procedure
Pour the arnibal into silicone ice cube molds. I like using molds with fun shapes like hearts and stars. Place in the freezer and allow to chill for at least 2 hours, or until completely frozen.
Add 2 cups water to a small saucepan and bring to a boil over medium-high heat. Once the water is boiling, add in the uncooked sago. Cook, stirring occasionally with a wooden spoon, for 30 minutes. Remove from the heat and strain using a large sieve. Add 2 cups of fresh water to the saucepan and repeat this boiling and straining process again.
For the third round, boil the sago for 30 minutes as usual, but do not strain the water. Turn off the heat and cover the pan with a lid. The sago will still have white centers. Let the sago sit overnight in the pan. After the sago is done soaking, strain and rinse the sago. The balls should be fully translucent and no longer hard. If there are still some white centers, boil 2 cups of water again and boil the sago for another 5 to 10 minutes. Strain and rinse the sago again. Place in a small bowl.
Grease an 8 × 8-inch square pan with nonstick spray and line with parchment paper. You want enough overhang on all sides to be able to easily lift the gulaman out later.
Combine 1½ cups water, the agar-agar powder, and sugar in a small saucepan. Cook over medium-low heat, stirring frequently with a rubber spatula, until the mixture starts to boil, 5 to 6 minutes. Let the mixture boil for another 2 minutes, then turn off the heat. Immediately pour the mixture into the prepared pan. Let cool to room temperature for about 20 minutes. Transfer to the fridge and chill for at least 2 hours to completely set.
After chilling, take the gulaman out of the square pan using the parchment paper overhang. Cut into ½-inch cubes. You will have leftovers, so you can store them in an airtight container in the fridge for up to 4 days.
Place the cooked sago and 2 tablespoons of the gulaman cubes at the bottom of a glass cup. Pour in the cold-brew coffee and a touch of cream or milk, if desired. Top with arnibal ice cubes. Give it a stir and drink with a straw. Use a spoon to scoop up and eat the sago and gulaman.
Arnibal
Makes 1½ cups
Arnibal is a simple syrup that requires only two ingredients: water and brown sugar. You’ll most commonly see it poured over taho (silky tofu and tapioca pearls), but it’s versatile enough to use in any beverage or cocktail. Play around with adding ingredients like fresh pandan leaves or different extracts to switch up the flavor profile.
Ingredients
*1 cup packed dark brown sugar
Procedure
Combine 1 cup water and the dark brown sugar in a small saucepan. Cook over medium-high heat, stirring occasionally with a wooden spoon until the mixture comes to a boil.
Reduce the heat to low and continue to simmer for 2 to 3 minutes, or until the sugar is completely dissolved. Turn off the heat.
Pour the arnibal into a large glass jar and let it cool at room temperature. Use as you would a simple syrup in your favorite beverages. After sealing the glass jar with a lid, you can store the arnibal in the fridge for up to 3 weeks.
From Mayumu by Abi Balingit. Copyright © 2023 by Abigail Balingit. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.