1. Caramelize sugar and when golden brown add water and bring to a boil. Place in the softened gulaman (or Jello) and mix till completely melted. Strain into a baking pan. Cool and cut into cubes.
2. Make a syrup following the procedure for gulaman for the sago. Continue cooking the caramelized sugar and water until syrupy. Dispense boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.