'- 2 cups sago cooked- 1 cup pinipig toasted- gulaman- panutsa syrup- 1 cup coconut cream kakang gata- crushed iceFor the Gulaman- 2 bars (.70 ounce) agar-agar- 3 cups water- 1 cup sugar- 2 to 3 drops pandan extractFor the Panutsa syrup- 1 piece (about 8 ounces) panutsa- 1 cup water


- In glasses, place sago, gulaman and pinipig. Add panocha syrup and coconut cream. Top with crushed ice. Garnish with additional pinipig, if desired.For the Gulaman- In a pot, soak agar agar in water for about 30 to 40 minutes. Bring to a boil over medium heat and cook, stirring regularly, until agar agar melts.- Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted. Add pandan extract and stir to combine.- Remove from heat. Pour into a flat dish and allow to cool until agar agar is set and hardened. Cut into ½-inch cubes.For the Panutsa Syrup- In a saucepan, combine panutsa and water and cook, stirring occasionally, until completely dissolved. In a fine mesh sieve, strain syrup to rid of any impurities and return back in the saucepan. Continue to cook until thick.

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