📝 About This Recipe
Taho is the quintessential Filipino street food, a comforting ritual served by roving vendors carrying signature aluminum buckets at the break of dawn. This beloved snack features warm, custard-like silken tofu bathed in 'arnibal'—a rich, dark brown sugar syrup infused with vanilla—and topped with chewy, translucent sago pearls. It is a harmonious dance of textures and gentle sweetness that captures the nostalgic heart of Filipino childhood in every spoonful.
🥗 Ingredients
The Silken Base
- 2 pounds Extra-Soft Silken Tofu (Look for 'taho-style' or the softest variety available in tubes or blocks)
- 2 cups Water (For steaming the tofu if not using a microwave)
The Arnibal (Sweet Syrup)
- 2 cups Dark Brown Sugar (Muscovado sugar is preferred for a deeper, smokier flavor)
- 1.5 cups Water (For the syrup base)
- 1 piece Pandanus (Pandan) Leaf (Tied into a knot; optional but highly recommended for aroma)
- 1 teaspoon Vanilla Extract (Pure extract for the best fragrance)
- 1 pinch Salt (To balance the intense sweetness)
The Sago Pearls
- 1/2 cup Small Dried Sago Pearls (White or clear variety; do not use large boba pearls for authenticity)
- 6 cups Water (For boiling the pearls)
- 2 tablespoons White Sugar (To coat the cooked pearls and prevent sticking)
👨🍳 Instructions
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1
Begin by preparing the sago pearls. Bring 6 cups of water to a rolling boil in a medium pot. Gradually add the sago pearls, stirring immediately to prevent them from clumping together at the bottom.
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2
Lower the heat to a simmer and cook the pearls for 15-20 minutes. The pearls are ready when they are mostly translucent, though a tiny white speck in the center is acceptable as they will continue to cook in their own heat.
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3
Turn off the heat, cover the pot, and let the sago sit in the hot water for another 10-15 minutes until they become completely clear.
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4
Drain the sago pearls using a fine-mesh sieve and rinse thoroughly under cold running water to remove excess starch. Transfer to a bowl, toss with 2 tablespoons of white sugar, and set aside.
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5
To make the Arnibal (syrup), combine the dark brown sugar, 1.5 cups of water, and the knotted pandan leaf in a small saucepan over medium heat.
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6
Stir until the sugar is fully dissolved. Bring to a gentle boil, then reduce heat to low and simmer for 10-12 minutes until the liquid thickens slightly into a glossy syrup.
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7
Remove the pan from the heat. Stir in the vanilla extract and a pinch of salt. Discard the pandan leaf and keep the syrup warm.
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8
Prepare the tofu. If using block silken tofu, carefully drain any excess liquid from the packaging. Place the tofu in a heat-proof bowl or a steamer basket lined with parchment paper.
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9
Steam the tofu over simmering water for 10-15 minutes until it is heated through and slightly wobbly. Alternatively, you can microwave it in a covered dish for 2-3 minutes on medium power.
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10
Once heated, use a wide, flat spoon or a traditional 'taho' skimmer to shave very thin, delicate layers of the tofu into individual serving glasses or bowls.
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11
Drizzle 2-3 tablespoons of the warm arnibal syrup over the tofu layers, allowing it to seep into the crevices.
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12
Top generously with 1-2 tablespoons of the prepared sago pearls. Serve immediately while warm and comforting.
💡 Chef's Tips
For the most authentic texture, always use 'Silken' or 'Soft' tofu; firm tofu will be too rubbery and won't absorb the syrup. If you can't find sago, small tapioca pearls are a perfect substitute, but ensure they are the mini version. To prevent the syrup from crystallizing, add a teaspoon of lemon juice or corn syrup while boiling. When shaving the tofu, aim for thin, wide slices rather than chunks; this creates the signature 'melt-in-your-mouth' experience. If you prefer a cold dessert, you can chill all components separately and assemble just before serving.
🍽️ Serving Suggestions
Serve warm in a tall glass with a long spoon or a wide boba straw for a true street-style experience. Pair with 'Pandasal' (Filipino bread rolls) for a complete and filling traditional breakfast. Enjoy alongside a cup of bitter Barako coffee to contrast the sweetness of the arnibal. For a modern twist, add a topping of fresh mango cubes or a scoop of Ube halaya. Serve as a light palate cleanser after a heavy Filipino feast of Adobo or Lechon.