Homemade Taho with silken tofu, tapioca pearls and a generous helping of sugar syrup will jumpstart your day! This Filipino sweet treat is a favorite especially when warm.
Thinking of taho in the morning will send me to a trip down memory lane. Soft, silky tofu enveloped in golden brown sugary syrup dotted with sago. That’s how I remember this delicious morning or afternoon snack. It also reminds me of the vendor and his baritone voice shouting “TAHHOOO” that will send us running outside so we can buy a cup. My mouth is watering just imagining taking a slurp of this delicate snack.
What is it made of?
Taho has three parts, the white pudding-like stuff is actually soft silken tofu. Emphasis on silken since there’s different kinds of tofu. Next is the “arnibal” or brown sugar syrup with vanilla extract. This syrup is crucial since it’s the one that gives taho flavor. Lastly, sago or tapioca pearls, which in my opinion is optional but it gives the snack texture and more enjoyable.
Why this recipe works
Making homemade taho is easy to satisfying your cravings. You can buy soft silken tofu at Asian stores or supermarkets near you and that’s one out of three to cross out from the list.
You can either place the tofu in the microwave to heat it up before serving or you can steam it. Whatever you choose, what’s important is that it’s warm.
The syrup only takes 8-10 minutes to make and you can adjust the sweetness to your liking.
Tapioca pearls do take some time to completely cook. You can plan ahead and cook them a day ahead if your planning to make taho.
If you want to steam the silken tofu, place a parchment paper between the steamer and tofu then poke some holes so water can drip. This will avoid the tofu accumulating too much liquid.
Only steam or microwave tofu when you’re ready to serve.
The secret ingredient is always LOVE
Other sweet treats you may like:
Ginataang munggo or lelut balatung as Kapampangans call it, is an easy rice porridge dish with toasted mung beans.
Ampaw or puffed rice snacks that are sweet, crispy and simply delicious! Made from super simple ingredients and just as easy to make.
Leche Flan dessert is a joy to eat! Crowned with soft caramel on top, it’s just what you need after a hearty meal.
- 340 grams soft silken tofu
- 1 cup brown sugar
- ¾ cup water
- 1 tbsp. vanilla
- ½ cup tapioca pearls
- 6 cups water (for cooking tapioca pearls)
Cooking the tapioca pearls
- Cook the tapioca pearls in 3 cups boiling water for 10-15 minutes then turn off heat and let tapioca pearls sit in the hot water for 15 minutes. Drain water.
- Pour 3 cups of water again and boil over medium-high heat for 10-15 minutes. (NOTE: Add more water if necessary.)
- Lower heat and cook for additional 10 minutes or until tapioca pearls are completely transparent. Using a strainer, strain tapioca pearls and run them in cold water to avoid pearls from sticking. Set aside.
Making the syrup (arnibal)
- In a saucapan or small pot. Tip in brown sugar, water and vanilla extract. Place in stove over low-medium heat and cook for 10 minutes or until dissolves and syrup thick.
- Transfer syrup in a container.
Steaming the silken tofu (When ready to serve)
- Place a parchment paper on a steamer and poke holes for liquid to drip. Place tofu on top of the parchment paper and cover steamer with lid.
- Steam for 15 minutes then remove from heat.
- In a glass or mug, Add 2 tbsp. of syrup then add 5-8 tbsp of silken tofu. Top with 1 ½ tbsp tapioca pearls then drizzle with some more syrup. Serve and enjoy. Bon appetit!
- You can also use a microwave to heat the silken tofu before serving. Place 5-8 tbsp. silken tofu in a mug then heat in microwave for 1 to 1 1/2. Remove from microwave and add syrup and tapioca pearls.