Taho is probably one of the best, if not the best, street foods in the Philippines. Like Turon, it’s loved by many Filipinos. It's a nostalgic, comfort food that takes me back to my childhood.
What is Taho? Taho is composed of layers of warm, custard-like tofu, sago pearls (or tapioca pearls), and a simple syrup made with brown sugar called arnibal. It is sold by taho vendors peddling around town with large aluminum buckets carried over their shoulders for breakfast, merienda (snack), or dessert.
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Why you’ll love this recipe
- It's a delicious treat with only 4 ingredients!
- The brown sugar syrup is cooked long enough for better flavor and texture.
- This taho recipe uses store-bought (soft) silken tofu — convenient and delicious!
What you’ll need
Ingredient notes and substitutions
- Silken tofu or Soft silken tofu: Not to be confused with soft tofu, silken tofu is very delicate, smooth, and custardy. It is sometimes available in 3 varying firmness – soft, firm, and extra-firm. Pick the soft variety or one with just "silken tofu" on the label.
- Sago pearls: You can also use tapioca pearls which are very similar and cooked the same way. Sago is from tropical palm trees (also used in Halo-Halo), while tapioca is from cassava plants. Small, white (which turns translucent after cooking) sago or tapioca pearls are perfect for taho. After cooking, it roughly triples in volume.
- Dark brown sugar: I prefer using dark brown sugar as it contains more molasses which means a more pronounced caramel flavor and equates to a more delicious taho. Light brown sugar can be used as a substitute.
How to make this recipe
Make the brown sugar syrup: (1)In a saucepan, combine the brown sugar and 1 cup of water. (2)Stir to dissolve the sugar.
(3)Over medium-high heat, boil the mixture for 12-15 minutes. This will allow the caramel-y flavor to develop and slightly thicken the syrup. Do stir occasionally. (4)Turn off the heat and mix in the vanilla extract.
5)Let it cool off for a few minutes, then transfer to a heat-resistant cup or bowl and set aside. As an option, make this syrup ahead and keep it in the fridge for up to a month. Have it cold or reheat in the microwave before serving.
Cook the sago pearls: (6)In a saucepan or pot, boil 6 cups of water over medium-high heat. (7)Add the sago or tapioca pearls when it starts boiling. If you add them too soon, they may disintegrate.
(8)Stir them right away to keep them from sticking together or scorching on the bottom of the pot. (9)Put the lid on and simmer on medium heat. Do stir occasionally to keep the pearls from sticking together.
(10) Cook until translucent for about 20 minutes, depending on the size. (11)Using a strainer, drain and rinse under cold water to remove residual starch.
(12)Transfer to a container. (13)To make sure they don't clump together, mix in about 2 tablespoons of the syrup.
Warm the tofu (Optional): (14)Transfer the tofu to a microwave-safe dish and discard any excess water. Heat up in the microwave for about a minute or use a steamer to do this.
Assemble: (15)Scoop thin slices of the warm tofu with a spoon. (16)Layer them into cups or bowls.
(17)Add the sago pearls on top or do them alternately. (18)Pour the (warmed) syrup over.
Serve:
Serve them warm, cold, or at room temperature. Use a spoon, sip with a straw, or stir and drink it straight out of the cup.
Frequently asked questions and tips
No, they are different. Tofu, specifically silken tofu, is one of the ingredients in taho along with sago pearls and brown sugar syrup.
You can make the syrup and sago pearls a day in advance and keep them in the fridge. Soak the sago pearls in simple syrup or brown sugar syrup to avoid clumping together. Keep the ingredients separate until ready to serve. Warm the tofu and syrup, as desired.
The thickened syrup will blend with the water from the tofu (tofu has high water content!), making it less sweet with consistency that's perfect for spooning or drinking with a straw.
The key takeaway
The flavor of taho comes from the brown sugar syrup (with some help from vanilla), so it's essential to get it right. Boil the syrup long enough to make a slightly thickened sauce with a complex caramel flavor.
Watch how I make it here
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📖 Recipe
Taho (Tofu with Sago and Syrup)
Equipment
- Saucepan or pot
- Strainer
Ingredients
- 1 package (14 ounces) silken tofu or soft silken tofu
- 1 ½ cups dark brown sugar
- ½ cup (3 ounces) sago or tapioca pearls
- 1 teaspoon vanilla extract
Instructions
MAKE THE BROWN SUGAR SYRUP:
- In a saucepan, combine the brown sugar and 1 cup of water. Stir to dissolve the sugar.
- Over medium-high heat, boil the mixture for 12-15 minutes. This will allow the caramel-y flavor to develop and slightly thicken the syrup. Do stir occasionally.
- Turn off the heat and mix in the vanilla extract.
- Let it cool off for a few minutes, then transfer to a heat-resistant cup or bowl. As an option, make this syrup ahead and keep it in the fridge for up to a month. Have it cold or reheat in the microwave before serving.
COOK THE SAGO:
- In a saucepan or pot, boil 6 cups of water over medium-high heat.
- Add the sago or tapioca pearls when it starts boiling. If you add them too soon, they may disintegrate.
- Stir them right away to keep them from sticking together or scorching on the bottom of the pot. Cover and simmer on medium heat. Do stir occasionally to keep the pearls from sticking together.
- Cook until translucent for about 20 minutes, depending on the size. Check the instructions in the package as a guide.
- Strain and rinse under cold water to remove residual starch.
- Transfer to a container and mix in about 2 tablespoons of the syrup to make sure they don't clump together.
WARM THE TOFU (Optional):
- Transfer the tofu to a microwave-safe dish and discard any excess water.
- Heat up in the microwave for about a minute or use a steamer to do this.
ASSEMBLE:
- Scoop thin slices of the warm tofu with a spoon and layer them into cups or bowls.
- Add the sago pearls on top or do them alternately.
- Pour the (warmed) thick sugar syrup over.
SERVE:
- Serve them warm, cold, or at room temperature. Use a spoon, sip with a straw, or stir and drink it straight out of the cup.
MAKE-AHEAD:
- You can make the syrup and sago pearls a day in advance and keep them in the fridge. Soak the sago pearls in simple syrup or brown sugar syrup to avoid clumping together. Keep the ingredients separate until ready to serve. Warm the tofu and syrup, as desired.
Video
Notes
- Silken tofu or Soft silken tofu: Not to be confused with soft tofu, silken tofu is very delicate, smooth, and custardy. It is sometimes available in 3 varying firmness – soft, firm, and extra-firm. Pick the soft variety or one with just "silken tofu" on the label.
- Sago: You can also use tapioca pearls which are very similar and cooked the same way. Sago is from tropical palm trees (also used in Halo-Halo), while tapioca is from cassava plants. Small, white (which turns clear after cooking) sago or tapioca pearls are perfect for taho. After cooking, it roughly triples in volume.
- Dark brown sugar: I prefer using dark brown sugar as it contains more molasses which means a more pronounced caramel flavor and equates to a more delicious taho. Light brown sugar can be used as a substitute.
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.