While in Manila I became a huge fan of these coolers. Depending on the amount of syrup it can be sinfully sweet, but that can be adjusted. It’s refreshing and perfect for those hot Manila days (which was everyday)! Once I found out our incredible friend and helper, Openg, can make them I asked her to make it quite often.
As I have no cooking skills whatsoever, I copy a recipe below in entirety from Jun-blog, a Filipino food blog. You must check out his post on sago and gulaman coolers for great pics. His recipe below looks like what Openg made, with some adjustments. She put pandan leaves in the water when simmering the sago pearls. And she added coconut milk to the drink. The batches are stored in separate containers in the refrigerator, to be mixed fresh for each glass. Fresh coconut milk doesn’t last very long so when it ran out I added regular cow’s milk.
Sago and Gulaman Coolers, makes six to eight servings (recipe from Jun Belen)
For sago pearls
1/4 cup dark brown sugar
6 cups water
1/4 cup sago pearls