Another popular and well-loved street food sold by peddlers in the Philippines especially during early mornings, taho is a sweet delicacy made from processed soybeans topped with caramel and tapioca pearls, locally known as sago.
These days, Filipinos can purchase taho not just from vendors but also in some restaurants and even food stalls in malls as this delicacy is considered a cheap comfort food of Pinoys. This is the exact reason why taho business can be viable in the Philippines, even if it’s just home-based.
This homemade taho recipe uses extra soft tofu or soft silken tofu which can be easily bought in local supermarkets since soy bean processing is quite labor-intensive.
Here’s a simple recipe of regular taho.
- 22 ounces of extra soft tofu
- 1 1/4 cup brown sugar
- 4 1/2 cups water
- 1/2 cup uncooked sago pearls
- In a cooking pot, pour 4 cups of water and bring to a boil.
- Place sago pearls then cook for 40 minutes in medium heat.
- Add 1/4 cup brown sugar then mix well.
- Turn off the heat and allow the sago pearls to sit on the cooking pot until room temperature is achieved. Set aside.
- Pour in 1/2 cup water in a saucepan then heat.
- Once the water starts to boil, add 1 cup of brown sugar. Simmer and mix well until the mixture becomes thick. Set aside.
- Put the extra soft tofu in a glass or mug. Heat in a microwave for a minute.
- Add the cooked sago pearls and sweet syrup or arnibal.
- It is best to serve the taho warm. You may also opt to chill it inside the refrigerator.
Note: This recipe yields 3 servings.
Watch the cooking video:
You can also get creative and try making Baguio’s famous version of strawberry taho. To do this, just make strawberry syrup by combining chopped strawberries with arnibal. Top the tofu with layers of sago, strawberry syrup and whole strawberries.