MANILA, Philippines?My cousin had his first taste of the streetfood when he and his wife who was suffering from CA used to go to St. Jude?s in San Miguel to ask for his intercession.

But you can easily make your own Sa Malamig at home to enjoy these hot, hot days.

Pandan leaves
Water
Panotsa to taste
Gulaman, red or green
Cooked sap
Banana flavor
Ice

Make pandan juice by boiling cleaned pandan leaves in purified water. (I use filtered water and let it boil for 20 minutes.) Sweeten with panotsa and let it boil gently until the panotsa is melted. Remove from fire and strain.

Cut into small cubes red/green gulaman cooked to a harder consistency than usual.

Add the gulaman and go to the strained pandan juice.
Add a few drops of banana flavor. Refrigerate until needed or add ice to cool as desired.

Spoon by ladlefuls into cups for a refreshing summer drink.

To cook sago:

Boil water.

Drop in and let boil for 10 minutes, stirring continuously to prevent clumping.

Remove from fire. Let stand at least six hours or overnight.

Next day, drain sago. Repeat process. Sago is ready, with no trace of raw starch.