Taho is a favorite street food in the Philippines with custard-like tofu, chewy sago pearls, and brown sugar syrup. Homemade taho is so easy to prepare with just 4 ingredients!
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What is Taho?
Taho is a Filipino snack resembling a pudding, made with soft tofu, caramel syrup (arnibal), and sago. Taho vendors who roam streets or residential areas early in the morning carry it in large buckets, often calling out "Taho!" to announce their presence.
Many enjoy it warm as a breakfast treat, a midday snack, or simply any time of the day. The best way to eat it is to spoon or sip it right from the cup.
Ingredients you'll need
Notes and substitutions
- Silken tofu: A coagulated soy milk made from soybeans with a delicate, smooth, and custardy texture. Choose the soft silken variety or one with just "silken tofu" on the label.
- Sago: You can also use tapioca pearls, which are cooked the same way. Sago is from tropical palm trees, while tapioca is from cassava roots. Choose a small variety of sago as they tend to cook faster. After cooking, it roughly triples in volume.
- Dark brown sugar: Because it contains more molasses, the caramel flavor is more pronounced. Light brown sugar can be used as a substitute.
How to make this recipe
Step 1: Make brown sugar syrup or arnibal by combining 1½ cups dark brown sugar and 1 cup of water in a saucepan. Stir to dissolve the sugar.
Step 2: Boil for 12 to 15 minutes over medium-high heat to develop its caramel flavor and slightly thicken the syrup. Turn off the heat and add vanilla extract. As an option, use pandan leaves in place of vanilla for a wonderful aroma.
PRO TIP: Make sure to thicken the syrup for a richer and more pronounced flavor and prevent a watery consistency.
Step 3: Allow the syrup to cool for a few minutes. Set it aside.
Step 4: Over medium-high heat, boil 6 cups of water in a saucepan. Add ½ cup sago pearls when it's boiling; if you add them too soon, they will disintegrate.
Step 5: Stir them right away to prevent them from sticking together.
Step 6: Cover and simmer over medium heat until translucent, about 20 minutes.
Step 7: Drain and rinse under cold water to remove the residual starch.
Step 8: Add about 2 tablespoons of the sweet syrup to prevent them from clumping together. Set it aside.
Step 9: Drain any excess water from 1 (14-ounce) package of silken tofu. Warm in a steamer or in a microwave for about a minute, if desired.
Step 10: Scoop out thin slices and portion them into cups or bowls.
Step 11: Add some of the sago pearls.
Step 12: Pour some brown sugar syrup over it. Mix and enjoy.
Enjoy your warm taho, or serve it cold or at room temperature. Drink it straight from the cup, stir it with a spoon, or use a straw to sip it.
If you like sago or boba pearls, you may also like Mango Sago, Buko Pandan Salad, Watermelon Slushie with Boba, Mango Shake with Boba, or Avocado Shake with Boba.
Recipe FAQs
To make a good taho, you'll need a thick brown sugar syrup with a deep caramel flavor. The tofu must have a custardy texture. Sago pearls should be chewy and not clumped together.
In the Philippines, vendors peddling around town sell taho for breakfast or merienda (snack). They carry the ingredients in large aluminum buckets with bamboo shafts over their shoulders.
Taho is best eaten right away. Freezing will change the texture of silken tofu and sago pearls.
Tofu is a good source of calcium and protein, and can lower cholesterol. Tapioca pearls are good for you because they are fiber-rich. However, taho is high in sugar. As with anything, moderation is key.
Explore more Filipino street food favorites
- Adobong Mani: A savory snack, these are peanuts fried with garlic and seasoned with salt, often sold in small paper bags.
- Siomai: Steamed dumplings made with ground pork, shrimp, shiitake mushroom, and aromatics, served with soy sauce or chili garlic oil.
- Turon: A sweet snack with sliced saba bananas and jackfruit wrapped in lumpia wrappers, then deep-fried and coated with caramelized sugar. Ube Turon is a variation filled with Ube Halaya (purple yam jam).
- Banana Cue: Skewered whole bananas with brown sugar, deep-fried until the sugar caramelizes.
- Balut: A boiled fertilized duck egg enjoyed with a pinch of salt.
- Kwek-Kwek: Quail eggs coated in an orange batter with annatto, deep-fried, and served with a spiced vinegar dip or a sweet and sour sauce.
- Maruya: Fried banana slices (or kamote)coated with a rice flour batter, then often sprinkled with sugar.
More about taho
Here are more frequently asked questions about Taho, including extra tips, troubleshooting, and other information.
Other drinks and cold treats you may like
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📖 Recipe
Taho Recipe
Equipment
- Saucepan or pot
- Strainer
Ingredients
- 1 (14-ounce) package silken tofu (soft silken tofu) (see note)
- 1 ½ cups dark brown sugar (see note)
- ½ cup sago or tapioca pearls (see note)
- 1 teaspoon vanilla extract
Instructions
- Over medium-high heat, boil brown sugar and 1 cup of water for 12 to 15 minutes until slightly thickened. Stir to dissolve the sugar.
- Turn off the heat and add vanilla extract.
- Allow the syrup to cool for a few minutes. Set it aside.
- Over medium-high heat, boil 6 cups of water in a saucepan. Add sago pearls when it starts to boil; if you add them too soon, they will disintegrate. Stir them right away to prevent them from sticking together.
- Cover and simmer over medium heat until translucent, about 20 minutes.
- Drain and rinse under cold water to remove the residual starch.
- Add about 2 tablespoons of brown sugar syrup to prevent them from clumping together. Set it aside.
- Drain any excess water from the tofu. Warm in a steamer or in a microwave for about a minute, if desired.
- Scoop out thin slices and portion them into cups or bowls.
- Add some sago pearls and brown sugar syrup. Mix and enjoy.
Notes
- Silken tofu: A coagulated soy milk made from soybeans with a delicate, smooth, and custardy texture. Choose the soft silken variety or one with just "silken tofu" on the label.
- Sago: You can also use tapioca pearls, which are cooked the same way. Sago is from tropical palm trees, while tapioca is from cassava roots. Choose a small variety of sago as they tend to cook faster. After cooking, it roughly triples in volume.
- Dark brown sugar: Because it contains more molasses, the caramel flavor is more pronounced. Light brown sugar can be used as a substitute.
Mariz says
Wow, thank you so much. I love taho and used to eat it every morning when I lived in Cebu.
Nora Rey says
Oh, that's awesome! I totally get you – I had the same experience growing up in Bicol! Taho is just the best, and that feeling of excitement when you hear the vendor's call and scramble to find change is priceless. It's such a fantastic childhood memory!
Kaw C says
Perfect and easy to follow!
Nora Rey says
Hello Kaw, Thank you so much!
Bim says
At first I thought it is hard to make taho at home. From this recipe, it looks like it is easy to make. This is healthy. Thank you Nora.