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Home » Dessert

How to Make Gulaman (Agar-Agar)

Published: March 27, 2019 Last Modified: January 26, 2022 This post may contain affiliate links.

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Gulaman also known as agar-agar is the Filipino version of gelatin. In the Philippines, gulaman comes in different colors and it is used in refreshments called samalamig like sago gulaman or desserts like buko pandan, flan, halo-halo and many more. It is also widely used in many Asian desserts.

Yellow and red gulaman already made in separate containers and 2 sticks of yellow and red gulaman not made yet.

Making gulaman requires only a few steps. So someone who doesn’t cook can easily make this.

The most popular form of gulaman in the Philippines is the gulaman bars that comes in colors of red, yellow, orange, green, white and translucent. They also come in powder form.

But in this post, I will show you how to make gulaman using the gulaman bar or stick.

One of the few easy desserts I’ve learned as a teenager is how to make gulaman. My fascination with colors had me wondering how to make gulaman.

You’ll be amazed with how much gulaman you can make with one stick of gulaman bar.

The good thing about it, you can make it ahead of time. It’s hassle free especially if you are serving it during a gathering.

When I make sago gulaman, I usually make a combination of yellow, red and green for a colorful refreshment.

We were in the Philippines for a month long vacation and our cousin made buko pandan with green gulaman and it was rich and delicious. In fact, I am craving for it right now.

One of these days, I will be making it to satisfy my craving and of course posting it.

Two sticks of yellow and red gulaman not made and yellow and red gulaman already made in separate containers.

Tips in Making Gulaman

1. First, cut the gulaman stick into small pieces about 3 inches long.

2. Soak it in water for half an hour before boiling it.

3. Do not add too much water or you will end up with a very soft gelatin.

4. Depending on what you are making, you may add sugar while cooking it. I usually don’t add sugar to the gulaman when making refreshments like sago gulaman.

Instead, I add the sugar syrup to the refreshment itself.

5. Pour in mold or pyrex in room temperature and refrain from moving it around until it is solidly formed.

6. When cut into cubes, don’t combine colored gulaman unless you are using it right away. Colors can bleed.

Try Mung Beans, Red Beans, Agar-agar with Coconut Milk, you will love it! What about Mango Sago or Sago at Gulaman? Or would you like to learn how to cook chewy sago?

A pitcher and glass of sago gulaman filipino drink with red and green gulaman, sago, ice in a sweet drink.
Sago Gulaman

 

Ingredients to make a Filipino Drink with tapioca pearls and agar agar.

Red & Green Gulaman - Ingredients to Make Sago Gulaman

 

How to cook sago or tapioca pearls. Raw sago scattered on table, cooked sago in one container and sweeten tapioca pearls in another container.

How to Cook Chewy Sago?

 

How to cook agar-agar using a stick of yellow and red gulaman and 2 containers of red and yellow gulaman already made.

How to Make Gulaman

how to cook agar-agar

How to Make Gulaman

Gulaman (agar-agar) is the Filipino gelatin that is used in many refreshments and desserts.
Print Pin Rate
Course: Dessert
Cuisine: Filipino
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 5
Calories: 118kcal

Ingredients

  • 1 stick Gulaman Bar (Agar-Agar of any color)
  • 2 cups water
  • ¾ cup sugar optional
  • ¼ teaspoon vanilla optional
US Customary - Metric

Instructions

  • Take one gulaman bar and break it into small pieces about 3 inches long.
  • In a pot, soak it in water for half an hour.
  • Then boil mixture until the gulaman melts. Stir once in a while.
  • Add sugar if you like (I don’t).
  • When gulaman is melted, this is the time to add vanilla if you want flavor (I don’t).
  • Remove from heat.
  • Transfer to a pyrex until it hardens. Leave it in room temperature or put it in the fridge.
  • Once fully harden, you may use it for whatever dessert you desire. To check if it is hard through and through use a toothpick.

Video

Notes

Too much water will make a very soft gelatin or gulaman.

Nutrition

Calories: 118kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Sodium: 6mg | Sugar: 30g | Calcium: 6mg | Iron: 1mg

How to make gulaman with a stick of red and yellow gulaman with 2 containers already made.

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