INGREDIENTS:
- Crushed ice
- 1 cup coconut cream
- 2 cups sago, cooked
- 1 cup pinipig, toasted
- Gulaman (see below)
- Panutsa syrup (see below)
For the Gulaman:
- 2 bars (.70 oz) agar-agar
- 3 cups water
- 1 cup sugar
- 2 to 3 drops pandan extract
For the Panutsa Syrup:
- 1 pc (about 8 oz) panutsa
- 1 cup water
HOW TO MAKE:
For the Gulaman:
- Soak agar agar in water for about 30 to 40 minutes in a cooking pot.
- 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.
Assembly:
- Place the sago, gulaman, and pinipig in glasses.
- Add panutsa syrup and coconut cream.
- Top with crushed ice.
- Garnish with additional pinipig.
IMAGE: flickr.com/santos
Also try: Classic Halo-Halo
