What is Gulaman?

Gulaman is a substance used in cooking in Philippines, Japan, India and other Asian countries. In the simplest form, it is a type of unchanged thickening that can be used to produce gelatin. Unlike real gelatin, however, it is extracted from seaweed and is completely vegetarian. The term also refers to a number of desserts that are produced in the Philippines using Gulaman. The gelatin substance is usually melted and then flavored with sugar before it is added to the bowl. It is different from animal proteins that create gelatin because it is stable at a room temperature and does not change into liquid unless heated; After heating, it also solidifies at the room temperature, so it does not have to be cooled. The product is usually sold in the form of bars that have been dehydrated and commonly found both unregistered and colored with clear food color. Agar thve forms can be gelatin extracted from seaweed at home by cooking in water until solids dissolve and leave behind a liquid thatwill be able to cool to the room temperature.

One popular use for gulaman is in dessert or sweet drink known as sago in Gulaman . This is done by reconstructing gelatin and cutting into cubes. Pearly Tapioca is cooked and are located on the bottom of the high glasses. The same parts of water and sugar are boiled together to create a simple syrup. The syrup is poured over the pearls and the cubes are added to the drink along with the ice.

Another use for Gulaman is to make a flalan. The gelatin properties allow the Flan to become easily and cheap and at the same time prevent the flana from melting or stiffening when served. One difference in using agar -based gelatin instead of gelatin based on proteins is that it has a much stronger texture, so Flan can be more stable, but will also have a heavier texture in consumption.

Several dessert recipes require gelatin to combine with milk, kromem or coconut. This creates a solid delicacy with rich taste. These recipes require that the dried gulaman is cooked and reconstructed, after which sugar and milk or coconut are added to the liquid. After cooling in a pan, it can be cut into squares that can serve as refreshments or edible decorations. The same process can be used to create fruit salads enclosed in Gulaman.