Taho is one of those beloved delicacies in the Philippines that most people would eat for breakfast or as an afternoon snack. It is layered with silken tofu, sago, and arnibal (brown sugar syrup). One thing you can't miss is when you can hear the vendors cry out "TAHO!" as they walk around the streets carrying their tins.
Normally taho uses sago, which is different from tapioca pearls. Sago comes from a tropical palm stem, which is called Metroxylon sagu, while tapioca pearls are made from the cassava root. And for this version, I used the black tapioca pearls. (Yes, the ones you see in milk tea!) A friend of mine gave me the idea to use what I had left-over to make some taho! And me being a big foodie, I tried it. To my surprise, this version tastes like a milk tea version! The tapioca pearls have that classic milk tea taste and it's absolutely delicious! It’s a nice twist to the classic!
If you've tried this recipe, let me know comments in the below! I would love to know your thoughts! Don't forget to share and tag me on Instagram @flouredframe. I would love to see your recreations!
Flouredframe.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
📖 Recipe
Easy Filipino Taho (Sweet Tofu Dessert)
Equipment
- Large pot
- Fine mesh sieve
- Small saucepan
- Steamer or microwave
Ingredients
- 1 cup Boba pearls (or mini tapioca pearls)
- 8 cups Water
- 1 ½ cups Dark brown sugar
- 1 ½ cups Filtered water
- 1 teaspoon Vanilla
- 1 Dried pandan leaf (optional)
- 1 pack Silken Tofu
Instructions
Cook Tapioca
- Bring a large pot of water to a boil and cook the boba pearls according the package instructions. Drain and rinse over cold water.
Arnibal
- Combine the brown sugar, water, vanilla, and dried pandan leaf (if using), in a small saucepan and place over medium-high heat. Bring it up to a boil, occasionally stirring until all the sugar has dissolved. Lower the heat to a simmer, and continue to cook the syrup for about 2-4 minutes. Remove from the heat and allow to cool to room temperature. Remove the pandan leaf and set aside.
Prepare Tofu
- Place the block of silken tofu on a parchment lined steamer. Steam the tofu for about 10-15 minutes or until heated through. Alternatively, you can microwave the tofu for about 2-5 minutes.
Serve
- With a spoon, slice thin layers of the silken tofu into a small cup, followed by tapioca or sago pearls, and arnibal on top. Repeat the layering process until the glass is full or to your liking.
Notes
- Sago are traditionally used in taho, but can be substituted with tapioca pearls which are more readily available. I find mine at my local Filipino store, but you can easily find it at any other Asian grocery store or you can check out Weee! Which is an online grocery store that ships within the U.S.
- The tapioca pearls and the arnibal can be prepped in advance. If not using right away, you can store the tapioca pearls in water or in the arnibal in an airtight container.
Leave a Reply