• 2 cups sago cooked
• 1 cup pinipig toasted
• gulaman
• 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