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Gulaman Preparation

Slush Preparation

  • Soursop (Guyabano) fruit, seeded 500 g
  • Ice cubes 1 cup
  • Honey (desired sweetness or other sweetening ingredients) 60 ml
  • Fresh Coconut Juice, with coconut meat 1 l
  • Rock Salt (a pinch) 1 g

Presentation

  • Tapioca Pearls, medium-sized, cooked 120 g
  1. Gulaman Preparation

    • In a small pot, bring the water to a boil
    • Whisk the Cate D'Or Green Unflavored Gulaman in until fully-dissolved
    • Turn the heat off
    • Stir the mixure with a wooden spoon to remove its bubbles
    • Transfer the mixture into a shallow pan (square or rectangular)
    • Let cool for 15 minutes
    • Chill to let the gulaman set further
    • Cut the gulaman into small cubes
    • Store in the chiller
  2. Slush Preparation

    • In a blender, combine the guyabano, ice cubes, honey, fresh coconut juice, and rock salt
    • Puree until smooth
    • Taste and adjust its sweetness
  3. Presentation

    • Distribute the tapioca pearls and the green gulaman cubes into 4 to 5 tall glasses
    • Pour the slush in
    • Chill
    • Serve with a thick straw
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