Taho is a delicacy in the Philippines, often enjoyed for breakfast or as an afternoon snack. This sweet, custard-like treat is simple to make. You only need a few minutes and a handful of ingredients. So let's bring the classic taste of Filipino street food into your home!
What is Taho?
Taho is a popular street food made with warm silken tofu, sago or tapioca pearls, and brown sugar syrup, also known as arnibal. You'll often hear the street vendors yelling out "TAHO!" early in the morning or sometimes late in the afternoon. This is why Filipinos usually eat it for breakfast or as an afternoon snack.
Back when I was in college in the Philippines, taho vendors would visit the campus, and many students would gather around them for a quick snack. I usually pick either taho, turon (banana lumpia), or karioka for my afternoon snack, depending on which vendor is available that day.
✨Why You’ll Love This Taho Recipe
- It’s simple to make and requires minimal cooking.
- This taho recipe only requires 5 ingredients. So you should have some of these in your kitchen already!
- A delicious and sweet treat, perfect for a quick pick-me-up!
✏️Ingredient Notes
- Silken tofu - Filipino street vendors make their tofu from scratch, but for convenience, we’ll use store-bought silken tofu. I recommend getting the silken tofu from the refrigerated section. Something smooth and silky to slice or scoop the tofu into the cups or bowls.
- Arnibal - This is the syrup and sweetener of this taho recipe. It’s a combination of dark brown sugar and water.
- Vanilla Extract - We're adding this for a bit more flavor!
- Mini tapioca pearls - These add a little chew and a textural element to the taho. My favorite brand to use is Three Deer.
- Brown sugar tapioca pearls - This is an optional ingredient, I like to add it in, but you don't need to.
See the recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- Want a bit more chew? Add some brown sugar pearls! Taho uses only mini tapioca pearls or sago, but I like doing a combination of both for more chew and flavor. Customize this however you'd like!
- Want a different flavor profile? Try adding different flavors or extracts to the syrup, like ube, pandan or strawberry!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make Taho
Step 1: In a small saucepan, combine the dark brown sugar, water, vanilla extract and place it over medium-high heat. Bring it up to a boil, 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.
Step 2: Next, cook the mini tapioca pearls according to the packaged instructions. Drain the tapioca pearls from the water, and soak them in cold water while you prepare the other ingredients.
Step 3: Then, place the block of silken tofu on a parchment-lined steamer. Steam the tofu for about 10-15 minutes or until heated through. You can also microwave the tofu for about 2-5 minutes or until warm.
Step 4: Lastly, 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.
💭Common Questions
In this case, I prefer using the chilled silken tofu sold in plastic tubs. You should be able to find it at your local grocery store, in the refrigerated section. If not you can find it at any Asian grocery store. However, please do not use the shelf-stable silken tofu. They do not taste as good as the chilled versions.
No. Silken tofu is best because it’s smooth and silky, and it’s easy to slice or scoop it into the cups or bowls.
Unfortunately, no. Traditional taho uses real sugar and I don't want to change the recipe in that way.
You can only make the brown sugar or arnibal in advance. Then, you can store the syrup in the fridge in an airtight container. However, the other ingredients, like the tapioca pearls, are best served the same day they are cooked.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Easy Filipino Taho (Sweet Tofu Dessert)
Equipment
- Medium saucepan
- Small saucepan
- Fine mesh sieve
- Steamer or microwave
- Favorite mugs or cups for serving
Ingredients
Main Ingredients
- 1 cup Dry mini tapioca pearls
- 1 cup Dry brown sugar tapioca pearls (not traditional, but optional!)
- 1 pack Silken Tofu
Arnibal
- 1 ½ cups Dark brown sugar
- 1 cup Filtered water
- 1 teaspoon Vanilla extract
Instructions
Arnibal
- In a small saucepan, combine the dark brown sugar, water, vanilla extract and place it over medium-high heat. Bring it up to a boil, 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.
- If you're adding the brown sugar tapioca pearls, cook them separately since they have different cook times.
Cook tapioca
- Cook the mini tapioca pearls according to the packaged instructions. Drain the tapioca pearls from the water, and soak them in cold water while you prepare the other ingredients.
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. You can also microwave the tofu for about 2-5 minutes or until warm.
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.
- What kind of silken tofu should I get? I prefer using the chilled silken tofu sold in plastic tubs. You should be able to find it at your local grocery store, in the refrigerated section. If not you can find it at any Asian grocery store. Please do not use the shelf-stable silken tofu. They do not taste as good as the chilled versions.
- Can I make this advance? You can only make the brown sugar or arnibal in advance. You can store the syrup in the fridge in an airtight container. The other ingredients, like the tapioca pearls, are best served the same day they are cooked.
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