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Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts. In common usage, it also usually refers to the refreshment sago't gulaman , sometimes referred to as samalamig , sold at roadside stalls and vendors.
Samalamig, also known as palamig, is a collective term for various Filipino sweet chilled beverages that usually include jelly-like ingredients.They come in various flavors, and are commonly sold by street vendors as refreshments.
Grass jelly (Philippine: gulaman) bricks are used in the various Philippine refreshments or desserts such as sago’t gulaman, buko-pandan, agar flan or halo-halo. It may be used in fruit salads or eaten with milk or tea.
In the Philippines, a traditional gelling ingredient is gulaman, which is made from agar (first attested in Spanish dictionaries in 1754) [34] and carrageenan (first attested in c.1637) [35] traditionally extracted mainly from Gracilaria spp. and Eucheuma spp. that grow in shallow marine
Carrageenan gelatin substitute are traditionally known as gulaman in the Philippines. It is widely used in various traditional desserts and are sold as dried bars or in powder form. [17] [18] Unlike gelatin, gulaman sets at room temperature and is uniquely thermo
Buko salad can have many variations as it can incorporate numerous other ingredients ranging from fruits, gulaman (agar) jellies, sago, kaong, tapioca pearls, nata de coco, macapuno, and others. Some versions however are popular enough to be considered as distinct subtypes. They include:
Strawberry ice cream, condensed milk, gulaman (agar), nata de coco, various fruits Knickerbocker is an ice cream sundae dessert from Zamboanga City , Philippines made up of various fresh fruit chunks, flavored gulaman (agar) cubes, and nata de coco in condensed milk topped with strawberry ice cream .
Agar (gulaman in Filipino) can be substituted for cornstarch. [2] Corn kernels, milk, and sugar are also often added, though these are not traditionally part of the recipe. [4] Once the mixture thickens, it is then poured into serving dishes previously greased with coconut oil, and allowed to cool.