Hearing the word ‘Taho’ gets Filipinos all riled up and ready for action, so they can catch up with Manong for a cup of this warm drink-like snack. Usually sold in the morning, Taho has been a part of the traditional Philippine breakfast.
Taho is made up of soft silken tofu, arnibal (sweetener syrup), and sago pearls (similar to tapioca pearls). The softness of the tofu and chewiness of the sago pearls gives you a great combination that will surely wake your morning up. And as for the syrup, it gives you an extra kick for an energizing boost. So, you can stop waiting for Manong early in the morning and try this recipe!
- 330 g extra soft tofu
- 1/2 cup uncooked tapioca pearl (sago)
- 1/2 cup brown sugar
- 1/2 cup water
- 5-6 drops vanilla essence (optional)
- water for boiling sago
- Place sago in boiling water and cook until transparent. Stir constantly to avoid sticking to the pan. When sago is cooked, drain and set aside.
- Place the brown sugar in a saucepan and allow to caramelize over low heat. When sugar caramelizes, pour in water, vanilla essence, and stir well until dissolved. Turn off heat. Allow to cool and set aside.
- Place the extra tofu in a preheated pan. Allow it to sit over medium low heat until some extra water cooks off and tofu is warm. Alternatively, put extra tofuin mug and heat in oven until warm.
- When tofu is warm, top it with cooked tapioca pearl and arnibal. Add more arnibal to sweeten.
- Slightly stir and serve warm or cold. Enjoy!