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Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts. In common usage, it also usually refers to the refreshment sago't gulaman , sometimes referred to as samalamig , sold at roadside stalls and vendors.
Agar (gulaman in Filipino) can be substituted for cornstarch. [2] Corn kernels, milk, and sugar are also often added, though these are not traditionally part of the recipe. [ 4 ] Once the mixture thickens, it is then poured into serving dishes previously greased with coconut oil , and allowed to cool.
They come in various flavors, and are commonly sold by street vendors as refreshments. Typical ingredients of the drinks include gulaman (agar), sago pearls, kaong, tapioca pearls, nata de coco, and coconut (including macapuno). They are usually anglicized as pearl coolers or pearl and jelly coolers. [1]
It has multiple variations, ranging from changes in the fruits used to the addition of ingredients like jam, sago, condensed milk, and others. [1] [2] [3] An icebox cake variant of crema de fruta also exists, which is much easier to prepare. It is traditionally made with ladyfingers instead of sponge cake, with layers of custard and fruits.
In the Philippines, a traditional gelling ingredient is gulaman, which is made from agar (first attested in Spanish dictionaries in 1754) [34] and carrageenan (first attested in c.1637) [35] traditionally extracted mainly from Gracilaria spp. and Eucheuma spp. that grow in shallow marine coastal areas in the Philippines.
Grass jelly is chopped in small cubes and served as an additional ingredient in sweet desserts made from various kinds of beans . There are two common kinds of grass jelly in Vietnam which are Platostoma palustre ( Mesona chinensis , called sương sáo in Vietnamese) and Tiliacora triandra (called sương sâm ; sương sa or rau câu is the ...
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The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, black pepper and salt, with the meat fat from roasting often added too. [5] [6] The use of slightly stale bread is optimal.