Taho (Silken Tofu with Sago and Syrup) consists of custard-like tofu, chewy sago pearls, and brown sugar syrup. It is so easy to make with just 4 ingredients!
In the Philippines, it is one of the best street foods, just like Adobong Mani (Fried Peanuts), Turon with Langka (Banana Spring Rolls), and Banana Cue (Caramelized Bananas).
If you like sago or tapioca pearls, you may also like Mango Sago, Buko Pandan Salad, Watermelon Slushie with Boba, Mango Shake with Boba, or Avocado Shake with Boba.
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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.
PRO TIP: You can also use pandan leaves in place of vanilla for a wonderful aroma.
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 brown sugar 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.
Taho (Silken Tofu with Sago and Syrup) can be served warm, cold, or at room temperature. Drink it straight from the cup, stir it with a spoon, or use a straw to sip it.
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.
More about taho
Here are more frequently asked questions about Taho (Silken Tofu with Sago and Syrup), including extra tips, troubleshooting, and other information.
Other dessert recipes you may like
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📖 Recipe
Taho (Silken Tofu with Sago and Syrup)
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.
Video
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
Wow, thank you so much. I love taho and used to eat it every morning when I lived in Cebu.
Nora Rey
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
Perfect and easy to follow!
Nora Rey
Hello Kaw, Thank you so much!
Bim
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.