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 Conversion Chart)

Cooking Procedures :

1. Gulaman, the local gelatin made from seaweeds, is usually sold in long dried bars of red, green, or clear, unflavoured. Rinse gulaman in cold water. Drain and shred gulaman 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.