|Place of origin||Philippines|
Gulaman, in Filipino cuisine, refers to the bars of dried agar used to make jelly-like desserts. In common usage, it usually refers to the refreshment sago't gulaman, sometimes referred to as samalamig, sold at roadside stalls and vendors. This drink consists of gulaman cubes and/or sago or tapioca pearls suspended in milk, fruit juice or brown-sugar water flavored with pandan leaves.
Gulaman is the Filipino culinary use of agar, which is made of processed seaweed, mostly from Gelidium corneum—one of the most common edible algae. It is usually sold dehydrated and formed into foot-long dry bars which are either plain or coloured. They can also be sold in powder form.
Gulaman bars are used in the various Filipino refreshments or desserts such as sago at gulaman (or gulaman at sago, commonly shortened to sago't gulaman), buko pandan, agar flan, halo-halo, different varieties of Filipino fruit salads, black gulaman, and red gulaman.
Differences between gelatine and gulaman
The term gelatine (or "jelly") and gulaman are used synonymously in the Philippines, although they are very different products. While gelatine is a protein, gulaman is a plant-derived carbohydrate, made from seaweed. This distinction makes gulaman suitable for those who may not eat gelatine for religious or cultural reasons, such as Muslims.
Gelatine dissolves in hot water but boiling water is necessary to dissolve gulaman. Unlike gelatine which sets at refrigerator temperature, gulaman sets at room temperature. While gelatine can melt at room temperature, it is uniquely thermo-reversible to its previous shape and form.
- "Gulaman at Sago (Agar-Agar and Tapioca Pearls)". Lafang: a Pinoy food blog. 2006-07-13. Retrieved 2008-07-07.
- "Gulaman". Philippine Medicinal Plants. Retrieved 2008-07-07.
- "Things you need to know about gelatine". Food Magazine-Philippines: 99. December–January 2006-2007. Check date values in: