Gulaman
Gulaman, in Philippine cuisine, refers to the bars of dried seaweed used to make jellies or flan, as well as the desserts made from it. Agarose or agar is made of processed seaweed, mostly from Gelidium corneum—one of the most common edible alga, dehydrated and formed into foot-long dry bars which are either plain or coloured. The gulaman jelly bars are used in the various Filipino refreshments or desserts such as sago at gulaman (or gulaman at sago, commonly shortened to sago't gulaman), buko pandan, agar flan, halo-halo, different varieties of Filipino fruit salads, black gulaman, and red gulaman.
Category: Inumin Miryenda