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Gulaman, in
Filipino cuisine, is a bar, or
powdered form, of
dried agar or
carrageenan extracted from
edible seaweed used to make jelly-like desserts...
-
street vendors as refreshments.
Typical ingredients of the
drinks include gulaman (agar), sago pearls, kaong,
tapioca pearls, nata de coco, and
coconut (including...
-
Southeast Asia. In the Philippines, Gracilaria,
known as
gulaman (also guraman, gar-garao, or
gulaman dagat,
among other names) in Tagalog, have been harvested...
-
ogonori or ogo, and used to make tokoroten. In the Philippines, it is
called gulaman and used to make a
gelatin substitute. In Jamaica, it is
known as Irish...
- halaya),
sweetened kidney beans or
garbanzo beans,
coconut strips, sago,
gulaman (agar), pinipig,
boiled taro or soft yams in cubes, flan,
slices or portions...
- is used to
produce traditional jelly desserts in the
Philippines called gulaman. No
clinical evidence establishes carrageenan as an
unsafe food ingredient...
-
Crema de
mangga is
another version that
additionally uses
custard and
gulaman (agar) or gelatin, as in the
original crema de fruta.
Mango float may also...
- album, was
released under Viva
Records in 2000. This was
followed by
Urban Gulaman in 2004 and
Tangina Mo
Andaming Nagugutom sa
Mundo Fashionista Ka Pa Rin...
-
Zamboanga City,
Philippines made with
various fresh fruit chunks,
flavored gulaman (agar) cubes, and nata de coco in
condensed milk
topped with strawberry...
- the
north which results in a finer, more grainy, consistency. Bilo-bilo
Gulaman Tapioca pudding "Sago
Pudding with Palm
Sugar (Sago Gula Melaka)". mycookinghut...
