Ginumis is a shaved ice dessert much like the more popular halo-halo. It is, however, set apart in flavor by its use of coconut cream and a sweet syrup made from panutsa. Sago, gulaman and pinipig are standard ingredients but you can certainly add, if desired, fresh mangoes or fruit of choice. Enjoy!

This sweet, refreshing dessert is traditionally made with sago, gulaman and pinipig. Add fresh fruit like mango for a sweet tropical twist!

Prep Time: 50 mins
Cook Time: 30 mins
Total Time: 1 hr 20 mins
Author: Lalaine Manalo
Course: Dessert
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2 cups sago cooked
1 cup pinipig toasted
panutsa syrup
1 cup coconut cream kakang gata
crushed ice
For the Gulaman
2 bars (.70 ounce) agar-agar
3 cups water
1 cup sugar
2 to 3 drops pandan extract
For the Panutsa syrup
1 piece (about 8 ounces) panutsa
1 cup water
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In glasses, place sago, gulaman and pinipig. Add panocha syrup and coconut cream. Top with crushed ice. Garnish with additional pinipig, if desired.
For the Gulaman
In a pot, soak agar agar in water for about 30 to 40 minutes. Bring to a boil over medium heat and cook, stirring regularly, until agar agar melts.
Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted. Add pandan extract and stir to combine.
Remove from heat. Pour into a flat dish and allow to cool until agar agar is set and hardened. Cut into ½-inch cubes.
For the Panutsa Syrup
In a saucepan, combine panutsa and water and cook, stirring occasionally, until completely dissolved. In a fine mesh sieve, strain syrup to rid of any impurities and return back in the saucepan. Continue to cook until thick.

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Nutrition Information
Calories: 427kcal, Carbohydrates: 75g, Protein: 1g, Fat: 14g, Saturated Fat: 12g, Sodium: 78mg, Potassium: 130mg, Fiber: 4g, Sugar: 33g, Vitamin C: 3.1mg, Calcium: 8mg, Iron: 0.9mg

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