Taho
The vendor's morning call at home: warm silken tofu layered with dark brown sugar syrup and chewy tapioca pearls.
← Nouns Cooking · Indonesian & Filipino
Ingredients
- 600 g silken tofu
- 75 g small tapioca (sago) pearls
- 1 l Water
- 150 g Brown sugar
- 150 ml Water
- 1 tsp vanilla extract
Method
- Bring the 1 l water to the boil, add the tapioca pearls and boil for 15–20 min, stirring often, until almost clear. Turn off the heat, cover and leave for 10 min, then rinse under cold water.
- Meanwhile, simmer the brown sugar and water for 5–7 min until slightly syrupy. Stir in the vanilla and the cooked pearls.
- Warm the tofu gently by steaming it in a heatproof bowl for 8–10 min (or microwave it in short bursts) until hot all the way through.
- Scoop thin layers of tofu into cups with a flat spoon, spooning syrup and pearls between the layers. Serve warm.
Tips
- Make extra syrup and pearls and keep them in the fridge for up to 3 days; just reheat with fresh tofu.
- For a strawberry taho, as sold in Baguio, swap half the syrup for strawberry syrup.
Sources
Written in our own words after cross-checking these recipes:
Open Taho in Nouns Cooking