Filipino · drink
Sago at Gulaman (Tapioca Pearl Drink)
Sago at Gulaman (Tapioca Pearl Drink) reads sourness 5.6, sweetness 5.4 and floral 4.3 on Palate's 0–10 flavor X-ray — a Filipino drink, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.2 / 10
- Sweet & Fruity — 5.7 / 10
- Sour & Bright — 5.6 / 10
- Bitter & Earthy — 0.7 / 10
- Rich & Fat — 0.9 / 10
- Aromatic & Spice — 4.3 / 10
The measured notes (of 18)
Sourness 5.6 · Sweetness 5.4 · Floral 4.3 · Salinity 2.8 · Funk & Ferment 2.1 · Marine & Briny 1.4 · Fruity 1.1 · Richness 0.9 · Umami 0.7 · Bitterness 0.6 · Earthy 0.6
What's in it (7)
- 1/2 cup large tapioca pearls
- 1 cup gulaman jelly agar-agar, diced
- 1/2 cup brown sugar
- 3 cups water
- 1 tsp vanilla extract
- 2 cups ice
- 3 pandan leaves
Time & effort: about 40 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 77.1 kcal, 12.2 g protein, 0.3 g fat, 6.9 g carbs
How it's cooked (3 steps)
- Boil sago until completely translucent and prepare gulaman by dissolving agar in pandan water and setting until firm, then dicing.
- Make a syrup by dissolving brown sugar in water with vanilla.
- Combine sago, diced gulaman, and syrup over ice.
Dishes with a similar flavor shape
- Chechebsa (Firfir with Honey and Butter) — Ethiopian
- Chess Pie — Southern
- Che Hat Sen (Lotus Seed Dessert Soup) — Vietnamese
- Túrógombóc (Cottage Cheese Dumplings) — Hungarian
- Medovik (Медовик) — Russian
Keep reading: what sourness, sweetness, floral mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.