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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.
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 coastal areas in the Philippines.
Gulaman at sago: Sago pearls and agar with coconut milk Halo-halo sa gata A popular Filipino dessert with shaved ice with sweet beans, ice cream, fruits, and other sundries. This variant uses coconut milk in place of evaporated milk Inubaran: Chicken cooked in coconut milk or cream with banana pith and lemongrass Inulukan
Green tea-flavored yōkan, a popular Japanese red bean jelly made from agar A blood agar plate used to culture bacteria and diagnose infection. Agar (/ ˈ eɪ ɡ ɑːr / or / ˈ ɑː ɡ ər /), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from “ogonori” and “tengusa”.
Gracilaria, also known as irish moss or ogonori, [1] is a genus of red algae in the family Gracilariaceae.It is notable for its economic importance as an agarophyte meaning that it is used to make agar, as well as its use as a food for humans and various species of shellfish.
The global top producers of carrageenan are the Philippines and Indonesia. [4] [5] [6] Carrageenan, along with agar, is used to produce traditional jelly desserts in the Philippines called gulaman. [7] No clinical evidence establishes carrageenan as an unsafe food ingredient, mainly because its fate after digestion is inadequately determined. [8]
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.
They come in various flavors, and are commonly sold by street vendors as refreshments. Typical ingredients of the drinks include gulaman (agar), sago pearls, kaong, tapioca pearls, nata de coco, and coconut (including macapuno). They are usually anglicized as pearl coolers or pearl and jelly coolers. [1]