Cooking Steps

1. In a large saucepan, bring 6 cups of water to a rolling boil over medium-high heat. Gradually add 1 cup of small tapioca pearls while stirring continuously to prevent sticking. Cook for 15 to 20 minutes until mostly translucent. Cover and let rest for 10 minutes.
2. Using a fine mesh strainer, drain the cooked sago and rinse under cold running water. Transfer to a bowl and set aside.
3. In a separate saucepan, combine 25 grams of gulaman powder with 4 cups of water and ½ cup of granulated sugar. Stir until dissolved and bring to a gentle boil over medium heat until clear.
4. Divide the hot gulaman mixture into two containers. Add 1 teaspoon of ube flavoring to one and mix until the color deepens. Refrigerate for about 45 minutes until firm.
5. Remove gulaman and cut into small cubes. Set aside for later.
6. In a large mixing bowl, combine 1 cup of ube halaya and whisk in 1 can of sweetened condensed milk until smooth. Add 2 cans of evaporated milk, followed by cream and whole milk, stirring until creamy. Add 1 teaspoon of vanilla extract.
7. Gently fold the cooked sago into the creamy mixture. Add the prepared gulaman cubes and 1 cup of cubed cheddar cheese.
8. Pour the mixture into a baking dish, spreading evenly. Sprinkle with ½ cup of grated cheddar cheese and additional gulaman and cheese cubes on top.
9. Cover with plastic wrap and refrigerate for at least 3 hours until chilled and set.