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.
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.