Need a last-minute dessert that’ll impress without keeping you chained to the kitchen? This Pineapple Gulaman is my go-to rescue recipe. When unexpected guests are coming or I simply crave something sweet and refreshing, I whip this up in under 30 minutes (plus chilling time).
While the gulaman sets in the fridge, you’re free to handle other things. What I love most is how this dessert combines creamy richness from evaporated milk with bright pineapple flavors, while the raisins add little bursts of sweetness in every bite.
Unlike fussy desserts that require precise timing, this recipe is remarkably forgiving. The firm texture of gulaman (agar) means it holds up beautifully even if you leave it in the fridge overnight, making it perfect for advance preparation.
Why You’ll Love This Recipe
Experience the perfect balance of creamy and refreshing flavors in this classic Filipino dessert. The gulaman (agar) creates a uniquely firm texture that’s distinctly different from regular gelatin, while the combination of pineapples and raisins adds delightful bursts of natural sweetness. This recipe is not only economical but also vegetarian-friendly, making it perfect for gatherings and everyday treats.
Creamy Pineapple Gulaman with Raisins (Filipino Agar Jelly Dessert)
Equipment
- Large saucepan (Kaserola) For dissolving the gulaman and combining ingredients
- Wooden spoon (sandok na kahoy) For stirring without scratching the pan
- Measuring cups and spoons (Panukat) For precise ingredient portions
- Jelly mold or rectangular container For setting the dessert
- Fine-mesh strainer (salaan) Optional, for ensuring smooth texture
- Rubber spatula For scraping sides and transferring mixture
Ingredients
- 2 bars red gulaman or 24g jelly powder Gulaman
- 1 liter water Tubig
- 400 ml evaporated milk Gatas na evaporada
- 400 g canned pineapple cubed (Pinya)
- ½ cup raisins Pasas
- 1½ cups sugar Asukal
- 1 tsp vanilla extract Vanilla
Instructions
- Begin by breaking the gulaman (agar) bars into small pieces (pagpira-pirasin ang gulaman) and place them in a large saucepan (kaserola). If using gulaman powder, simply pour it into the pan. Add water, the reserved liquid from your canned pineapples, and sugar. Place over medium-high heat (katamtamang lakas ng apoy) and bring to a boil (pakuluin).
- Once boiling, reduce heat to medium-low (ibabang ang apoy) and simmer for approximately 15 minutes, stirring occasionally (haluin paminsan-minsan) until the gulaman completely dissolves. You’ll know it’s ready when you lift your spoon and the liquid runs clear with no visible particles.
- Remove your pan from the heat (alisin sa apoy) and immediately stir in the evaporated milk (gatas na evaporada) and vanilla extract. The mixture will begin to thicken slightly. Let it cool for about 5 minutes, stirring occasionally to prevent a skin from forming on top (para hindi magkaroon ng lamad sa ibabaw).
- When the mixture has cooled slightly but is still pourable (malapot pero madaling ibuhos), begin adding your pineapple chunks and raisins. Pour the mixture into your prepared mold or container (ibuhos sa lalagyan). For easier unmolding later, you can quickly rinse your mold with cold water before pouring in the mixture (basain ng malamig na tubig ang lalagyan).
- Allow the mixture to cool at room temperature for about 15 minutes (palamigin), then transfer to the refrigerator (ref). Let it set for at least 4 hours or overnight (magpalamig nang hindi bababa sa apat na oras). The gulaman should feel firm to the touch and show no liquid movement when tilted.
- To serve (paghahain), run a knife around the edges of your mold (ikasa ang kutsilyo sa gilid ng lalagyan). Quickly dip the bottom of the mold in warm water for 10 seconds (ibabad sa mainit na tubig ang ilalim ng lalagyan), then invert onto your serving plate (ibaligtad sa platito). If it doesn’t release immediately, gently tap the bottom of the mold. Serve chilled (ihain nang malamig).
- For best results, consume within 5 days, keeping it covered in the refrigerator (takpang mabuti at itago sa ref). If the surface appears to dry out, simply cover it with plastic wrap (balutin ng plastic wrap).
Tips from Lola’s Kitchen
- Test if gulaman is fully dissolved by lifting your spoon – the liquid should be completely clear without any visible particles
- To prevent ingredients from sinking, wait until the mixture starts to thicken before adding fruits
- For smoother texture, strain the mixture before adding fruits
- Wet your mold with cold water before pouring in the mixture for easier unmolding
Traditional Serving Suggestions
- Serve chilled as part of merienda (afternoon snack)
- Cut into diamond shapes for special occasions
- Pair with puto (steamed rice cakes) or bibingka
- Serve in individual cups for parties
Troubleshooting Common Issues
- If gulaman is too firm: Reduce amount of gulaman powder/bars in your next attempt
- If fruits sink to bottom: Wait longer for mixture to thicken before adding
- If not setting properly: Ensure proper gulaman-to-liquid ratio and complete dissolution
- If cloudy appearance: Strain mixture before setting
Ingredient Alternatives
- Gulaman: Can use clear gulaman or agar powder
- Evaporated milk: Fresh milk or all-purpose cream
- Pineapples: Fruit cocktail or nata de coco
- Raisins: Dried cranberries or chopped dates
- Sugar: Brown sugar or honey (adjust to taste)
Storage & Reheating
- Refrigeration: Keeps for up to 5 days
- Storage container: Keep covered to prevent absorption of refrigerator odors
- Not suitable for freezing
- Best served chilled; no reheating required
Variations
- Mango Gulaman: Replace pineapple with fresh mango
- Buko Pandan: Add pandan extract and young coconut strips
- Coffee Gulaman: Add 2 tablespoons instant coffee powder
- Chocolate Gulaman: Add 3 tablespoons cocoa powder
FAQs
Q: What’s the difference between gulaman and gelatin? A: Gulaman (agar) is plant-based and sets more firmly than gelatin. It remains solid at room temperature and is suitable for vegetarians. Q: Can I use fresh pineapples? A: Fresh pineapples contain enzymes that can prevent setting. Use canned pineapples for best results. Q: Why did my gulaman become grainy? A: This happens when the gulaman isn’t completely dissolved. Ensure thorough dissolution by simmering until the liquid is completely clear.
Nutrition
The Story Behind Gulaman with Pineapples and Raisins
In the vibrant tapestry of Filipino desserts, Gulaman with Pineapples and Raisins stands as a testament to the ingenuity of Filipino home cooks who transformed simple ingredients into beloved treats. This refreshing dessert emerged during the Spanish colonial period when agar, derived from seaweed, was introduced to the Philippines through maritime trade routes connecting Manila to other Asian ports.
The evolution of this dessert reflects the Philippines’ rich cultural heritage and adaptation of foreign influences. While agar originated in Japan, where it was discovered in the 17th century, Filipinos embraced this versatile ingredient and made it their own. The addition of evaporated milk, a staple introduced during the American colonial period, transformed the traditional gulaman into a creamier, more indulgent version that perfectly suited Filipino tastes.
What makes this dessert particularly significant in Filipino culture is its presence at both everyday merienda (afternoon snacks) and special occasions. In many Filipino households, especially during the warm summer months, this cool and refreshing treat became a practical solution for entertaining guests without requiring extensive preparation or expensive ingredients.
The incorporation of pineapples and raisins into the recipe showcases the Filipino preference for combining different textures and flavors in a single dish. Pineapples, which grow abundantly in the Philippines’ tropical climate, add a natural sweetness and slight tanginess that complements the creamy base. The addition of raisins, while not native to the Philippines, demonstrates how Filipino cuisine readily adopts and integrates international ingredients.
Today, this dessert continues to evolve while maintaining its core appeal. Modern versions might feature local fruits or creative variations, but the basic preparation method remains unchanged – a testament to its enduring place in Filipino culinary tradition. Whether served in humble homes or upscale restaurants, Gulaman with Pineapples and Raisins represents the perfect balance of accessibility and sophistication that characterizes many beloved Filipino dishes.
For generations of Filipino families, this dessert has been more than just a sweet treat – it’s a reminder of afternoon gatherings, family celebrations, and the simple pleasure of sharing food with loved ones. Its continued popularity in modern Filipino households speaks to its timeless appeal and the way it connects current generations to their culinary heritage.
