Gulaman refers to dried (agarose or agar) seaweed bars in the Philippines used to make jellies, flans, desserts and drinks. It is a common ingredient to sweet drinks like sago at gulaman, buko pandan and various desserts like fruit salad, halo-halo and gulaman dessert.
Prep Time: 50 minutes
Cooking Time: 25 minutes
Yield: 3 cups
- 2 (5 g. each) bars red agar-agar, shredded
- 3 cups water
- 1 cup sugar
- Soak agar-agar in a pot for 30 minutes.
- Boil the soaked agar-agar stirring regularly until it is dissolved for about 10 minutes.
- Add sugar. Stir and simmer for 15 minutes.
- Remove from heat and pour into a flat dish or a medium-sized cookie sheet. Use a fine strainer while pouring.
- Cool in the refrigerator for 15 minutes or until the gelatin is set and has hardened.
- Cut into 1/2-inch cubes.