I’ve been making homemade taho since we came to New Zealand but I haven’t had the chance to post a blog about it. Every time we missed it, my husband would gladly go buy 3 ingredients for making taho.
Taho is actually a Filipino staple we usually eat during breakfast. It’s made of 3 ingredients only; extra soft tofu or silken tofu or tofu jelly for some, sago and brown sugar (a syrup we called arnibal). The taho vendor or what we called magtataho will be seen walking in streets, carrying two large aluminum buckets that hang from each end of a wooden pole. The magtataho carries it on their shoulder and calls out “taho” in streets in the Philippines. It is enjoyed with a teaspoon, sipping it with a straw or by simply slurping and gulping it straight from a cup.
In Baguio City, magtataho is selling strawberry taho and I would be making one in Summer.
Here’s what you need to make Homemade Taho:
500 grams of extra soft tofu, silken tofu or tofu jelly
1 cup brown sugar
½ cup uncooked sago or tapioca pearls
4 ½ cups water
1. In a cooking pot, bring to boil 4 cups of water.
2. Once boiled, put in the sago or tapioca pearls. Cook sago for 40 minutes or until it is transparent.
3. Turn off the heat. Drain the sago and set aside.
4. In a separate bowl, boil ½ cup water. Once boil, add in 1 cup of brown sugar. Mix well and simmer until it’s caramelized. Set aside.
5. Transfer tofu in a microwaveable dish, heat it in the microwave for 1 minute.
6. Put some tofu in a glass or mug, top with cooked sago and sweet syrup.
7. It is best serve warm.
8. Share and enjoy with family and friends!
Please let me know if you have used this recipe of our homemade taho and let me know if there’s any problem you encounter or if it went well for you!