Gulaman is a vegetarian, seaweed-based thickener used in cooking and desserts in Asian countries. It is commonly used to make sago a gulaman and flan, and can be combined with milk or coconut to create solid treats.
Gulaman is a substance used in cooking in the Philippines, Japan, India and other Asian countries. In its simplest form, it is a type of unflavored thickener that can be used to make jellies. Unlike true gelatin, however, it is extracted from seaweed and is completely vegetarian. The term also refers to a number of desserts that are made with gulaman in the Philippines. The gelatin-like substance is usually dissolved and then flavored with sugar before being added to a dish.
Agar is the carbohydrate extracted from seaweed which comprises gulaman. It is different from the animal proteins that form gelatin, because it is stable at room temperature and will not turn into a liquid unless heated; it will also solidify at room temperature after being heated, so it doesn’t need to be refrigerated. The product is usually sold in the form of bars that have been dehydrated and is commonly found both colorless and colored with bright dyes. The jelly-forming agar can be extracted from domesticated seaweed by boiling it in water until the solids have dissolved, leaving behind a liquid that will set when cooled to room temperature.
A popular use for gulaman is in a sweet dessert or drink known as sago a gulaman. This is done by reconstituting the gelatin and cutting it into cubes. The tapioca pearls are cooked and placed in the bottom of a tall glass. Equal parts of water and sugar are cooked together to form a simple syrup. The syrup is poured onto the pearls and the cubes are added to the drink along with the ice.
Another use of gulaman is to make flan. The gelatin-like properties allow flan to be made easily and inexpensively, while also preventing the flan from melting or becoming mushy when served. One difference when using agar-based gelatin versus protein-based gelatin is that it has a much firmer texture, so the flan may be more stable, but it will also have a harder texture when eaten.
Several dessert recipes call for gelatin to be combined with milk, cream, or coconut. This creates a solid treat with a rich flavor. These recipes call for the dried gulaman to be cooked and reconstituted, after which sugar and milk or coconut are added to the liquid. After cooling in a pan, it can be cut into squares that can serve as edible snacks or decorations. The same procedure can be used to prepare fruit salads in the gulaman.
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