V0: described, not machine-verified
Sago at Gulaman
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Ingredients
- agar-agar (gulaman) jelly2 cups (prepared, cooled and diced)
- tapioca pearls1 cup (cooked in boiling water for up to 30 minutes, drained and rinsed until cool)
- brown sugar1 cup (boiled with 1 cup water until dissolved, then cooled)
- Crushed iceas needed
Allergens (inferred from ingredient names): -
Dietary suitability
- Halal
- Kosher
- Vegetarian
- Vegan
Worked out from the ingredients and steps; not a certification. Meat is assumed to be halal or kosher slaughtered. Check the labels of bought ingredients such as cheese and stock.
Nutrition per serving (modelled estimate, not measured): kcal 200, protein 0, fat 0, carbs 50, fiber 0, sugar 40
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: globaltableadventure.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed