Taho is a favorite Filipino street food with soft silken tofu, chewy sago pearls, and brown sugar syrup called arnibal.
Homemade taho is so easy to prepare with just 4 ingredients!
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Ingredients You'll Need
Notes and Substitutions
- Silken tofu: Choose soft silken tofu because it's smooth, custard-like in texture. Firm tofu won't have the same texture.
- Sago or tapioca pearls: Use small pearls since they cook faster. They roughly triple in volume once cooked. Follow the package cooking time, as brands vary.
- Brown sugar: I used dark brown sugar for a darker syrup and stronger molasses taste. Light brown sugar also works.
- Vanilla: I added a little vanilla to the syrup. If you prefer pandan, cook the syrup with a few leaves, then remove them when it's done.
How to Make Taho
Step 1: Make the arnibal (brown sugar syrup)
In a saucepan, combine 1½ cups dark brown sugar and 1 cup water.
Cook over medium-high heat, stirring until the sugar dissolves.
Bring to a boil, then adjust the heat to keep it bubbling gently.
Cook for 12-15 minutes, until slightly thickened.
Give it time to cook down for better flavor, but don't let it get too thick. It will thicken more as it cools.
Turn off the heat and stir in 1 teaspoon vanilla extract. Set aside and let it cool.
Step 2: Cook the sago
Bring 6 cups water to a boil in a pot over medium-high heat.
Add ½ cup small sago or tapioca pearls. Stir right away so they don't stick together.
Lower the heat to medium, then cover.
Cook for about 20 minutes, or follow the package directions.
Stir occasionally. The pearls are ready when they look clear and feel soft all the way through.
Drain and rinse under cold water to remove excess starch.
Mix with about 2 tablespoons of arnibal to help keep the pearls from sticking together.
Step 3: Warm the tofu
Drain the liquid from 1 package soft silken tofu.
Place the tofu in a microwave-safe bowl. Microwave for about 1 minute, then check and heat longer if needed.
You can also warm it in a steamer. Handle it gently because silken tofu breaks easily.
Step 4: Assemble the taho
Scoop thin slices of tofu into cups or bowls.
Add some sago and spoon the arnibal over the top.
Start with a little syrup and add more to your taste.
Enjoy your homemade taho warm, or let it cool if that's how you like it.
Tips for Making Taho
- Scoop the tofu gently. Take thin slices with a spoon so you don't break it up too much.
- Wait for the water to boil before adding the pearls. They can fall apart if you add them too soon. Stir right away so they don't stick together.
- Give the syrup time to cook down. You want it slightly thickened for better flavor. It will thicken more as it cools.
Recipe FAQs
Taho is a Filipino snack made with silken tofu, sago pearls, and arnibal (or brown sugar syrup). It's usually served warm in a cup. In the Philippines, vendors carry it through neighborhoods and call out "taho!" If you grew up hearing that, you probably remember rushing out to buy a cup.
Soft silken tofu works best. Regular firm tofu has a coarser texture and won't be as smooth, even after warming.
Taho is usually served warm, but you can also enjoy it chilled or at room temperature.
I wouldn't recommend it. Freezing changes the texture of the tofu and sago.
Have more questions? See my taho FAQs for more tips and troubleshooting.
More Filipino Street Food to Try
- Adobong mani: Salted peanuts fried with garlic.
- Siomai: Steamed pork and shrimp dumplings.
- Turon: Banana and jackfruit spring rolls coated in caramel.
- Banana cue: Fried saba bananas coated in caramelized sugar.
- Kwek-kwek: Quail eggs fried in orange batter.
- Maruya: Saba bananas coated in batter and fried until crisp.
Drinks and Cold Treats You May Like
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📖 Recipe
Taho
Equipment
- Small pot
- Strainer
Ingredients
- 1 (14-ounce) package silken tofu
- 1½ cups dark brown sugar
- ½ cup sago or tapioca pearls
- 1 teaspoon vanilla extract
Instructions
- Combine brown sugar and 1 cup water in a saucepan. Cook over medium-high heat, stirring until dissolved. Bring to a boil, then adjust the heat to keep it bubbling gently. Cook for 12-15 minutes, until slightly thickened. Turn off the heat and add vanilla.
- Bring 6 cups water to a boil. Add the pearls and stir right away. Cook over medium heat for about 20 minutes, or follow the package directions, until translucent and tender.
- Drain and rinse the pearls under cold water. Mix with 2 tablespoons of syrup.
- Drain the tofu and place in a microwave-safe bowl. Microwave for about 1 minute, or until warm. You can also use a steamer.
- Scoop thin slices of tofu into cups. Add the pearls and syrup to taste.
Video
Notes
- Tofu: Use soft silken tofu for a smooth, custard-like texture.
- Sago or tapioca pearls: Small pearls cook faster. Follow the package cooking time.
- Brown sugar: Dark brown sugar makes a darker syrup with a stronger molasses taste. Light brown sugar also works.
- Vanilla: You can use pandan leaves instead. Add them while the syrup cooks, then remove afterward.
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.
Mark Reyes says
Hi Mommy Bim! Glad the steps make homemade taho feel more approachable. Hope you give it a try!