Filipino Dessert Recipes

 » Gulaman (Gelatin in Coconut Milk)

Gulaman (Gelatin in Coconut Milk)

Ingredients :

  • 1 bar gulaman (unflavoured gelatin), red or green
  • 3 cups water
  • 1/2 cup sugar
  • 1 medium coconut, grated
  • 1/2 cup pinipig, toasted
(Cooking Measurements )

Cooking Procedures :

  1. Gulaman, the local gelatin made from seaweeds, is usually sold in long dried bars of red, green, or clear, unflavoured. Rinsegulaman in cold water. Drain and shredgulaman to pieces.
  2. Bring 3 cups water and 1/2 cup sugar to a boil. Add shredded gulaman and stir until dissolved. Strain gelatin mixture through a fine sieve into a shallow dish to remove impurities, if any. Several layers of cheese cloth may also be used to strain the gelatin mixture. Chill mixture in the refrigerator until set.
  3. Do not use canned coconut milk for this recipe. Grate coconut and extract milk, diluting it with water to get 6 cups thin coconut milk. Chill coconut milk.
  4. When ready to serve, chop gulaman coarse. Put 4 heaping tablespoon of gulaman in a glass, fill with chilled coconut milk and sweeten with sugar to taste.
  5. Sprinkle some toasted pinipig on top just before serving so pinipig won’t get soggy. Or add a tablespoon of cooked sago (tapioca) to each glass instead of toasted pinipig.
  6. Serves 6 to 8.

Check Out More

Pinoy Dessert Recipes

Have You Tried These Other Filipino Desserts ?

  Ingredients: 1 box of Graham crackers 1 box of Graham crumbs (optional) 2 small cans Nestle cream 1 can of Condensed milk 1 can of Evaporated milk 6 ripe mangoes, sliced Instructions: Prepare a rectangular glass dish with or without lid. In a bowl, whisk Nestle cream until smooth. Add the condensed and evaporated milk. Whisk until well combined. Using a ladle, place a small amount of th[...]

Ingredients : 1 cup rice, uncooked 1/2 cup mongo sugar water oil, for deep frying Cooking Procedures : Soak rice overnight in water, then grind.  Wrap in cheesecloth and hang to drip.  On the other hand, boil mongo and mash. Dissolve 1/3 cup sugar in 1/8 cupwater, then add mixture to mashed mongo.  Cook over medium heat until dry.  Allow to cool, then shape into small balls.  Set aside.[...]

Ingredients : 1-1/4 cups water 3/4 cup brown sugar 1 cup flour 1 tsp. lye (lihiya) water, for cooking grated fresh coconut Cooking Procedures : Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water (lihiya) and mix well. Boil some water in the steamer. Stir flour mixture to recombine. Fill greased small muffin pans 3/4 full with mixture. Steam for 25 minute[...]

When we are still in the Philippines, we used to go to Goldilocks to buy different types of Polvoron flavor. In all the varieties, I still like the traditional polvoron flavor compared to pinipig, strawberry, cookies and cream, and the polvoron with cashew nuts.   Ingredients : 2 cups all-purpose flour (or cake flour) 1 cup sugar 1 cup powdered milk 1/2 cup melted butter Cooking Procedure[...]

Suman Moron is a smoother variety of suman. This chocolate moron that is made up of ground glutinous rice also known as “malagkit” being cooked in coconut milk. Moron can either be mixed or plain testosterone enanthate online with cocoa or chocolate. Ingredients : 1/2 cup malagkit (glutinous) rice 1-1/2 cup ordinary rice 3/4 cup coconut milk 1-1/2 cup sugar 1 cup chocolate or coco[...]

2 Responses to “Gulaman (Gelatin in Coconut Milk)”

Read below or add a comment...

  1. Jayccamae Dingding says:
    January 21, 2014 at 4:16 am

    ang sarap kainin ang mga pagkain ana matikman ko yan
    sa feeling k ma sarap yan
    🙂
    Reply
  2. carol marcayda says:
    December 12, 2013 at 7:56 am

    very great
    Reply

Leave A Comment...

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.