Gulaman

Gulaman, in Filipino cuisine, is a bar of or powdered form of dried agar or carrageenan used to make jelly-like desserts. In common usage, it also usually refers to the refreshment "sago't gulaman", sometimes referred to as "samalamig", sold at roadside stalls and vendors.
Description.
"Gulaman" is the Filipino culinary use of agar, which is made of processed "Gracilaria" seaweed; or from carrageenan derived from other farmed seaweed species like "Eucheuma" and "Kappaphycus alvarezii" which were first cultivated commercially in the Philippines.
It is usually sold dehydrated and formed into foot-long dry bars which are either plain or coloured. It is also commonly sold in powder form.
Uses.
"Gulaman" bars are used in the various Filipino refreshments or desserts such as "sago at gulaman", "buko pandan", agar flan, "halo-halo", different varieties of Filipino fruit salads, black "gulaman", and red "gulaman".
Differences between gelatine and gulaman.
The term gelatine (or "jelly") and "gulaman" are used synonymously in the Philippines, although they are very different products. While gelatine is an animal-derived protein, "gulaman" is a plant-derived carbohydrate made from seaweed. This distinction makes "gulaman" suitable for those who may not eat gelatine for religious or cultural reasons, such as Muslims.
Gelatine dissolves in hot water but boiling water is necessary to dissolve "gulaman". Unlike gelatine which sets at refrigerator temperature, "gulaman" sets at room temperature. While gelatine can melt at room temperature, it is uniquely thermo-reversible to its previous shape and form.