Ingredients Needed:
For sago or tapioca pearl:
1 cup pearl
1 ½ cup water
2 tbsp white sugar
For gulaman or gelatin:
1 pack gelatin powder or jello mix
4 cups water
4 tbsp white sugar
For arnibal or caramelized sugar:
½ kilo brown sugar
4 tbsp vanilla essence
5 cups water
Ice cubes or crushed ice
Directions:
In a wok, heat the water and put in the gelatin powder. Add sugar and mix. Boil for 3 to 5 minutes over a low heat. Place in a container until it cools and form. Slice in cubes and set aside.
For tapioca pearl, boil water in a wok or pot. Put in the tapioca pearl and set the fire on low heat. Simmer for 10 to 15 minutes. Add sugar and stir occasionally to avoid sticking the tapioca to the pot. When the sago is partially translucent it’s time to turn off the flame. Cover the pot and let it stand for 10 minutes to continue cooking the sago by itself. When the sago is fully translucent, rinse it with running water using a sieve to remove the excess starch. Drain and set aside.
For the arnibal, boil the water. Put in the brown sugar and mix. Boil for 3 to 5 minutes. Add the vanilla essence to add aroma. Let it cool.
In a serving glass, put in ice cubes or crushed ice. Add the arnibal, put in the gelatin and pearl, mix. Serve and enjoy your sago!
