Ginumis, Filipino dessert with panutsa syrup

Ingredients

• 1 kg of raw cane sugar (panutsa)
• 480 ml of water (2 cups)
• 3 tablespoons of cooked sago pearls
• 3 tablespoons of toasted sesame seeds
• 3 tablespoons of agar-agar, cut into small squares
• 120 ml of coconut cream (1/2 cup)
• 480 ml of crushed ice (2 cups)

In a saucepan, cook the pasta in the water until it is completely tender.

Strain the syrup.

Place it back on the heat and cook until it thickens to the consistency of syrup.

Let it cool.

In a large glass, add some sago, pinipig, and gulaman.

Add the coconut cream and syrup.

Fill the glass with crushed ice.