Step 1

In a pan over low heat, add 3 cups of water, ¼ cup brown sugar, and stir dissolved.

Step 2

Add unflavored gulaman and stir for  3-5 mins or until frothy.

Step 3

Turn off heat and pour into a glass container, and cool for 20 mins and slice into small cubes (see pictures).

Step 4

In a pot over medium heat, add 4 cups water (add 1 more cup if needed), and bring to boil.

Step 5

Add ⅓ cup sago pearls and cook until sago pearls are tender and translucent.

Step 6

Using a strainer, separate the sago and hot water.  Then pour cold water on the sago to avoid sticking.

Step 7

In a pan over low heat, add 1 cup brown sugar and caramelized sugar, make sure to keep an eye and stir, so the sugar does not stick to the pan.

Step 8

Once it is caramelized, carefully pour in  3 ⅓ cups water and stir until well combined.  Make sure that the caramelized sugar does not burn because it will give a bitter flavor. Allow to cool for  20 minutes.

Step 9

In large glasses, add ice, gulaman, cooked sago and juice mixture.  Best served cold and individual servings.