Old Fashioned Gulaman
>> Thursday, October 2, 2014
Making gulaman brings back childhood memories of my grandma in Butuan. She makes my aunt, my mom's youngest sister, make some, whenever we are in Butuan.
I used to remember how pink they were or how yellow or orange or even green they were because of the color of gulaman used. I also remember the cute molds. I remember cutting them in preparation for cooking. Of course, the best part is eating the sweet dessert.
Cooking Procedures:
This Gulaman, the local gelatin made from seaweeds, which is usually sold in long dried bars of red, green, or clear, is used. It is unflavored. All you have to do is rinse the gulaman in cold water. Then drain and shred the gulaman to pieces. When done, bring 3 cups of water and 1/2 cup sugar to a boil. Then add the shredded gulaman and stir until dissolved. Strain the gelatin mixture through a fine sieve into a shallow dish to remove impurities, if there are any. You can also use several layers of cheese cloth to strain the gelatin mixture. When done, transfer the gelatin mixture to desired molds. Drop raisins, nuts or fruits so they will go to the bottom part of the mold. Then chill mixture in the refrigerator until set.
When it has set, take them out of the mold/s and serve in serving dish. The fruits, raisins or nuts will serve as yummy decor to the gulaman.
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