Ingredients: Serve 4
- 4 cups water
- ½ cup uncooked sago (tapioca pearls)
- ½ bar agar-agar (gulaman)
- 3 cups water
- ½ cup white sugar
- 3 cups water
- 4 screwpine (pandan) leaves
- ½ pc molasses cake(panocha)
- 1 cup brown sugar
- 16 tbsp pinipig (pounded young rice grains)
- 1 ½ cups fresh coconut cream
- 4 ½ cups shaves ice
Preparation and Cooking:
In a saucepan, boil the 4 cups of water and add the tapioca. Cook, stirring continuously, until the tapioca is transparent. Drain and rinse under running water. Put in a bowl and set aside.
In another saucepan, soak the agar-agar in 3 cups water for 10 minutes, then add the sugar. Bring to a boil, cooking until the agar-agar has dissolved completely. Strain and pour into a flat bottomed shallow glass container. Refrigerate to set.
Cut gulaman or gelatin into cubes.
In a saucepan, boil 3 cups of water with 4 pandan leaves, molasses cake and brown sugar. Let it simmers, stirring until the sugar and molasses have dissolved. Reduce until mixture thickens into a syrup. Set aside and let cool. Remove the leaves and discard.
In another pan, dry-toast the pinipig. Set aside.
Just before serving:
Into four tall glasses, portion and layer the ingredients-tapioca, agar-agar(gulaman) pinipig, and pandan syrup. Top generously with shaved ice and pour in coconut cream. Serve immediately. End.
0 Comments