Meet brown sugar boba’s Filipino cousin – Filipino Taho! The chewiness of the boba compliments the silky custard-like tofu that melts in your mouth with every spoonful. It swims in a caramel-y brown sugar bath & since you’re the master chef of your kitchen, you decide how much to add so it’s not too sweet! This underrated silken tofu dessert is what sweet dreams are made of – no fancy equipment required!
🎥 Watch How to Make this Taho Recipe
What is Filipino Taho?
Taho is a popular Filipino street food eaten as breakfast or “merienda” (aka a snack). It’s believed to have been influenced by Chinese immigrants & settlers during the pre-colonial period who introduced douha, a Chinese sweet tofu dessert.
Nowadays, you can find Filipino street vendors carrying a long pole resting on their shoulders with large pots of taho hanging on each side. They walk up & down the street shouting “Tahooooo” as kids & big kids at heart with a sweet tooth buy cupfuls of this tofu dessert.
🥘 Ingredients
- Tofu: Silken tofu or soft tofu is ideal for that delicate & creamy custard-like texture that’s easily scoopable. Firm or medium-firm tofu is too firm for taho.
- Arnibal is the Tagalog word for simple syrup made of sugar and boiled water. My twist on this caramel-y brown sugar syrup is to add a pinch of salty for a subtly sweet & salty flavor!
- Sago & Boba: Sago are mini tapioca pearls made from palm trees that add a chewy texture contrasting the smooth tofu. Homemade Boba or store-bought boba are larger tapioca pearls made from cassava root & even though they’re not traditional, I like adding them for a variety of textures – but you do you boo 😉
See recipe card for quantities.
🔪 How to Make Taho
Taho is a Dessert Recipe that comes down to 3 parts: steaming the tofu, making the arnibal, and cooking the mix-ins (sago & boba).
The longest part is cooking the sago, but everything is straightforward & suuuuper simple!
Step 1. Cook Sago & Boba (if using)
In a medium-sized pot, bring water to a rolling boil on medium heat. Once the water is boiling, add the sago pearls and cook for about 15 minutes, or until the center of the tapioca pearls aren’t white.
It’s important to add the pearls only after the water is boiling so they keep their shape, otherwise, a good portion will dissolve if you add it before it boils.
Drain and rinse any residue on the pearls with cold water. Set aside.
Repeat the process for boba. You’ll know when the boba is done because it’ll be soft & chewy with a slight firmness in the center.
Step 2. Steam Tofu
In a steamer, place silken tofu, cover, & steam for 10 minutes.
“But wait! I don’t have a steamer!!” Don’t sweat it boo, I gotchu 😉
If you don’t have a steamer, use a large pan or wok then place a wire rack or aluminum foil shaped into a ring in the center. Place a heat-proof plate with the silken tofu on top of the wire rack or aluminum foil. Carefully, pour enough water into the pan so it’s just below the plate, avoiding getting water onto the plate. Steam for 10 minutes.
Step 3. Make Brown Sugar Syrup
In a saucepot, combine brown sugar, water, salt, and vanilla extract. Cook for about 5 minutes or until it turns into a syrup. If the syrup turns too thick, add a splash of water to loosen it up. Once it’s a syrupy consistency, turn off the heat and cover to keep warm.
Step 4. Assemble Taho
Serve the taho by thinly scooping tofu into a cup, then top with sago, boba (if using), and drizzle on arnibal while they’re all still warm. Enjoy!
👩🏽🍳 Key Tips
- Only Add Sago & Boba to Boiling Water: Like I mentioned, if you add them before the water boils, they’ll melt away so only add them once the water is a rolling boil.
- Cooking Multiple Things At Once: To save time, while the sago is boiling, steam the tofu or make brown sugar syrup. Just remember to occasionally stir the tapioca so they don’t get stuck to the bottom of the pot.
- If the Syrup is Too Thick: It happens but no biggie. Just a splash of water to loosen it up to your desired consistency!
💭 Recipe FAQs
Let’s get cooking!
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Filipino Taho Recipe (Silken Tofu Dessert)
Watch How to Make It!
Ingredients
- ¾ cup brown sugar
- ¾ cup water
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 package silken tofu
- ½ cup sago
- 4 cups water
- ½ cup boba pearls optional
Instructions
- In a medium-sized pot, bring water to a rolling boil on medium heat. Once the water is boiling, add the sago pearls and cook for about 15 minutes, or until the center of the tapioca pearls are no longer white, stirring frequently. It's important to add the pearls only after the water is boiling so they keep their shape.
- In the meantime, in a steamer, place silken tofu and steam for 10 minutes. If you don’t have a steamer, you can use a large pan or wok then place a wire rack or aluminum foil shaped into a ring in the center. Pace a heat-proof plate with the silken tofu on top of the wire rack or aluminum foil. Carefully, pour enough water into the pan so it’s just below the plate, avoiding getting water onto the plate. Steam for 10 minutes.
- Once the sago pearls are clear, drain and rinse any residue on the pearls with cold water. Set aside.
- If you're you're making the boba pearls, bring a pot of water to a boil then cook pearls according to the package instructions. Drain & set aside.
- In a saucepot, combine brown sugar, water, salt, and vanilla extract. Cook for about 5 minutes or until it turns into a syrup. Turn off heat and cover to keep warm.
- In a cup, assemble your taho by layering the silken tofu, sago pearls, and brown sugar syrup. Repeat to your heart's desire, then serve immediately while warm. Enjoy!
Notes
- Sago Pearls: I tested different brands and highly recommend this brand. It comes out perfectly chewy when cooked properly and doesn’t smell like plastic when cooked, unlike some other brands.
- Boba: If you use boba, you can make homemade boba or store-bought.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
