There's nothing like a warm cup of taho to start your day off right. This delicious Filipino treat is enjoyed by all ages.
Have you tried making taho at home? Here are common questions we hear about taho that may help you make it better.
Taho originated in China and found its way to Manila, Philippines by Chinese traders.
Taho consists of layers of custard-like tofu, sago pearls, and simple syrup. The syrup is called arnibal and is made out of brown sugar.
No, they are different. Tofu, specifically silken tofu, is one of the ingredients in taho. Taho is the entire concoction — tofu, sago pearls, and brown sugar syrup.
It could be. Although it is usually eaten with a spoon, you can use a straw to drink it. The sago pearls must be small enough to pass through the straw.
You can reheat taho by placing it in the microwave for a minute.
One of the ingredients of taho is silken tofu. Silken tofu is coagulated soy milk made from soybeans.
I grew up eating taho almost every day. However, that practice is not recommended since taho contains a lot of sugar.
So, my best advice would probably be to take a break from taho every now and then. As always, moderation is key in everything.
Taho is best eaten right away for the best flavor and texture. If you must save it, refrigerate and consume it within the day.
To extend its shelf life, it is best to refrigerate the ingredients separately and assemble them right before serving.
Taho is popular in the Philippines because it's a nostalgic comfort food that takes people back to their childhood.
It's the perfect morning snack for kids and adults alike. The price is also very reasonable.
Taho is usually served in a cup, so the best way to eat it is with a spoon, just like ice cream.
If you're on the go, you can use a straw as long as the sago or tapioca pearls are small enough.
You will usually get a warm taho from street vendors. If you prefer it cold, pop it in the refrigerator until it gets cold enough.
Silken tofu, also called Japanese-style tofu, is undrained and unpressed coagulated soy milk. The result is delicate, smooth, and custardy tofu that has high water content.
Technically, tofu isn't raw. It's made from soybeans that have been boiled to make soy milk. The soymilk is cooked again before adding the coagulants.
In other words, the packaged tofu we see in the supermarket isn't raw. You cook it again at home to eliminate contamination risks and improve its flavor and texture.
Yes, it does expire. If it's unopened, you should follow the "use by" date on the package. If it's opened, refrigerate tofu and consume within 3 days.
As with any food with high moisture content, tofu will go bad if left out over 2 hours at room temperature. Bacteria will grow and cause it to spoil.
Store any leftover tofu in the refrigerator and consume within 3 days.
Yes, you can and you should. Keep leftover tofu in the refrigerator and consume within 3 days.
While other types of tofu freeze well without issues, silken tofu is an exception. Freezing causes the water to expand and enlarges the pores. It changes its texture from smooth and custardy to coarse and spongy when thawed.
Prepare the syrup and sago pearls a day in advance and store them in the refrigerator. Sago pearls should be soaked in syrup to prevent them from clumping together.
Keep the ingredients separate until ready to serve. Warm the tofu or syrup as desired.
Make a really good brown sugar syrup — this gives taho its flavor. Make sure to cook it long enough until it slightly thickens with a deep caramel flavor. It will dilute when combined with tofu, making it less sweet.
So there you have it, the frequently asked questions about taho. You should try making it at home — it's a lot of fun and really easy!