Gulaman is a type of jelly dessert made out of agar; it is then flavoured with milk, pineapple juice, pineapples and raisins. It is another popular dessert in the Philippines, mainly because it’s easy to make and it’s very economical.
Agar or agar-agar is a gelatinous substance coming from red algae; it is a popular ingredient in Asian cuisine where its use is not just restricted in gelatine. Also used as a laxative, an appetite suppressant, gelatine substitute for vegetarians and a thickener for soups; it is also used in fruit preserves, ice cream and other desserts like this post.
- 2 bars red gulaman
- 4 cups water
- 1 large evaporated milk
- 1 large can pineapple, cubed reserve liquid
- ¼ cup raisins
- 1½ cup sugar
- 1 tsp vanilla extract
- In a large sauce pan tear gulaman into small pieces add water, reserved liquid from pineapple and sugar then bring to a boil then simmer until gulaman flakes are totally dissolved.
- Remove from heat then add evaporated milk and vanilla extract. Place in a container or jelly mould then set aside for 5 minutes to cool down, at this stage liquid will be a bit thicker and start to set.
- Slowly add pineapples and raisins then place in the refrigerator.
- Remove from mould then serve chilled.