 A dessert made from leche flan and gulaman from Baliuag, Bulacan | |
| Course | Dessert |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Cold |
| Main ingredients | Agar |
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. In common usage, it also usually refers to the refreshment sago't gulaman, sometimes referred to as samalamig, sold at roadside stalls and vendors.[1]
- ^ Montaño, Marco Nemesio (September 16, 2004). "Gelatin, gulaman, 'JellyAce,' atbp". PhilStar Global. Retrieved February 10, 2021.