Taho
A beloved Filipino silken tofu dessert, traditionally served warm with chewy sago pearls and a sweet brown sugar syrup (arnibal). It's a popular breakfast or mid-day snack, often sold by street vendors.
🧂 Ingredients
- 500 g Silken tofu(Look for fresh, soft silken tofu. Avoid firm or extra-firm varieties.)
- 100 g Sago pearls(Small sago pearls are traditional. If using larger ones, they may take longer to cook.)
- 200 g Brown sugar(Dark brown sugar will yield a richer flavor and color for the arnibal.)
- 120 ml Water(For the arnibal syrup.)
👨🍳 Instructions
- 1
Prepare the silken tofu. Gently drain any excess liquid from the silken tofu package. Carefully cut the tofu into bite-sized cubes (about 2-3 cm or 1 inch). Place the tofu cubes into a heatproof serving bowl or individual bowls. Set aside.
⏱️ 5 minutes - 2
Cook the sago pearls. Bring a medium saucepan of water to a rolling boil (use plenty of water, at least 1 liter, to prevent sticking). Add the sago pearls and stir immediately to prevent them from clumping. Cook for about 15-20 minutes, or until the pearls are translucent with only a tiny white dot in the center. Stir occasionally. Once cooked, drain the sago pearls in a fine-mesh sieve and rinse them under cold running water to remove excess starch and stop the cooking process. Set aside.
⏱️ 25 minutes - 3
Make the arnibal (brown sugar syrup). In a separate saucepan, combine the brown sugar and 120 ml of water. Place over medium heat and stir until the sugar is completely dissolved. Bring the mixture to a gentle simmer and cook for about 5-7 minutes, without stirring, until it thickens slightly into a syrup consistency. You can test for doneness by dipping a spoon into the syrup; it should coat the back of the spoon. Be careful not to overcook, as it can become too hard when cooled.
⏱️ 10 minutes - 4
Assemble and serve. Gently spoon the cooked sago pearls over the silken tofu. Ladle the warm arnibal syrup generously over the tofu and sago. Serve immediately while warm for the best texture and flavor. Taho is best enjoyed fresh.
💡 Pro Tips
- ✓Taho is traditionally sold by street vendors in the Philippines, often in the early morning.
- ✓Serve Taho warm; the contrast between the warm syrup and the soft tofu is key.
- ✓For a richer syrup, you can add a pandan leaf (if available) while simmering the arnibal, removing it before serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of vanilla extract to the arnibal syrup for a subtle vanilla flavor.
- For a fruity twist, you can infuse the arnibal with fruit essences like strawberry or mango, or even add a small amount of fruit puree to the syrup.