Gulaman with Pineapples and Raisins
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.
This is one of the standard dessert dishes I got used to way back when I was young, from my Aunts and friends Mom’s, I remember they serve this on a usual basis. Unlike the usual jelly that is sticky and bouncy the texture of this is quite different, its more firm and breaks easily. This gulaman is refreshing, creamy, mildly sweet perfect as a light summer dessert.
- 2 bars red gulaman or24g Mr Gulaman Jelly Powder
- 1 litre water
- 400 ml evaporated milk
- 400 g can pineapple, cubed reserve liquid
- ½ cup raisins
- 1½ cup sugar
- 1 tsp vanilla extract
- In a large sauce pan tear gulaman into small pieces if using gulaman bars, if using the powder just pour in the sauce pan. 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.
I’m assuming this is agar agar? 😀
Yup it is agar agar
so, do I wait until the gulaman mixture thickens until I can put the pineapples and raisins?
No need to wait, you can pour it together in the mould
I remember as a child eating this dessert during fiestas, christmas holidays, and special occasions . Had never personally tried cooking this until now that you posted the recipe and the forgotten taste is back.
I am going to look for some agar agar but I am not sure I can find it here.
Would it work with gelatine?
I haven’t tried it yet but most probably you wont get the same texture
you can buy it at some asian store nearby .
Very cool looking dessert. Always learning something over here.
we make this a lot during fiestas!!!
We call this “China Grass” in India. My mother used to make this for us all the time. She would layer it in glasses with one layer of china grass and one of jelly and top it off with some fruit.
This looks yummy and brought back so many childhood memories.
You made this agar agar so pretty and so delicious-looking! Would love to try some of ti now!
Sounds like a refreshing treat for a hot day.
Very pretty and so different.
Raymund, you always introduce me to cuisine I never heard of. And this really looks interesting, pretty, and I would love to try this
The pink color of the gulaman is really pretty!
Dear Raymund,
The colour of this gulaman is enticing and interesting combination of flavours with the pineapple and raisins too.
Agar agar sounds healthier than the gelatins I’ve read about. The dessert is so pretty too!
Well done raymund……. Hehehe pre eto ba tung dala mo samin dati? Sarap bro!!!
you always have a brilliant idea, I learned a lot from you thanks for sharing.
This looks really interesting. I’ve never had Agar Agar before and will have to jot it down in my list of things to try–thank you for sharing your recipe with us =D
that is a lot prettier than the boxed jello I make here! I bet the fruit and raisins give it a yummy texture too.
My mother use to make a jello with fruit cocktail, but I’ll have to agree with Meri – this is much prettier! It also sounds tastier. Interesting combination of the raisins and pineapple. Sounds delicious!
My mom used to make this when we were young!! 😀 Sa loob ng mga tupperware ehehehe..
ok lng yan….masarap naman di ba…
Yummy !
Thank you! My ni’s birthday is coming up so I was going to drop off some siopao and bibingka as a present but I was struggling to figure out what else to include – I know what I’m doing now!
Hi! I cant find here in Australia the gulaman bars. Can I use the powder? But how will be the measurement of water if I will add evaporated milk? Plan to make this on my bunso’s bday. Thanks heaps!
They said you can use agar powder I haven’t tried it though, do not use gelatine as it will have a different texture.
sometimes you have to try it for you to know what’s the result..who knows????
can i use condensed milk?
Now I know how to make.tnx
Love those colours and I dare say this is an oldie (but a goodie!) Those ruby colours look great amongst the filling and I love the creamier style Asian jellies too 🙂
what is disphersing phase and disphersing medium of gulaman..?
I have no idea what you are referring? what is this for?
loves it such a beautiful dessert 🙂