If you’ve never had ube taho before, you’re in for something fun. It’s cozy, creamy, and just the right mix of soft, sweet, and chewy.
Save For Later! 💌
We'll email this post to you, so you can come back to it later!
Taho has always been a go-to comfort food. It's soft silken tofu with warm arnibal syrup and chewy sago pearls.
I love it as-is, but once I tried it with ube, it changed the game. I've had versions with ube syrup before, but they felt a little weak. So I started making it my way—a thicker, creamier version that actually feels complete.
Love ube in the morning too? Try ube pancakes, ube champorado, or soft ube cheese pandesal—they’re all easy and super tasty. I like simple ingredients, and I love when I can make them stretch.
Jump to:
What Makes This Recipe So Good?
- Creamy and not overly sweet
- A fun twist on a classic street food
- Uses simple ingredients, nothing fancy
- Great for meal prep or quick snacks
- Picky-eater and kid-approved
Ingredients
This is just an overview—jump down to the full recipe card below for exact amounts and detailed instructions!
- Cooked sago: Chewy little tapioca pearls that bring texture. Use mini sago or regular sized ones.
- Brown sugar: Key for that caramel-like arnibal syrup.
- Water: Helps make the syrup and keep it from burning.
- Vanilla extract: Adds warmth and depth to the syrup.
- Silken tofu: Super soft and creamy, perfect for scooping.
- Ube extract and food color: For flavor and that bright purple look.
- Heavy cream: Adds richness and makes the ube layer extra smooth.
- White sugar or substitute: To sweeten the ube mixture just a bit.
See recipe card for quantities.
Substitution and Additions
- No silken tofu? Use soft tofu.
- Swap heavy cream with coconut cream if you want dairy-free or half and half.
- You can skip the food color, but it won’t be purple.
How To Make Ube Taho ?
- Cook the sago: Boil until soft and chewy. Rinse with cold water.
- Make the arnibal: Simmer brown sugar and water over medium heat for about 10 minutes. Add vanilla and stir.
- Warm the tofu: Steam or microwave gently until heated through.
- Mix the ube cream: Stir cream, ube extract, color, and sugar in a saucepan. Heat just enough to combine. Careful not to boil it.
- Layer it up: In a glass, spoon in sago, then warm tofu, a drizzle of arnibal, some sago again, tofu and a spoonfuls of ube cream.
- Serve right away: Warm or chilled, either works.
Other Taho Flavors to Try
- Classic – Just arnibal and sago
- Pandan – Light and fragrant
- Mango – Tropical and bright
- Strawberry – Tart and fruity
Quick Tips
- Gently warm the tofu—too hot and it falls apart.
- Make the ube cream ahead to save time.
- Freeze leftover arnibal in small containers or trays. Then pop one out and microwave for instant syrup next time.
Recipe FAQs
t’s a twist on the traditional taho using ube-flavored cream.
It’s mildly sweet, soft, and comforting with caramel flavors from the arnibal.
Silken tofu, brown sugar syrup, and sago pearls.
It’s nostalgic, cheap, and always hits the comfort food spot.
It’s closest to sweet tofu pudding, but there’s no perfect translation.
More Breakfast Ideas
Looking for other recipes like this? Try these:
DID YOU TRY THIS RECIPE? Share the love by leaving a star ⭐⭐⭐⭐⭐ rating and review. Stay updated on the newest recipes by subscribing to my newsletter and following on Pinterest, Facebook, and Instagram.
Creamy Ube Taho Recipe
Equipment
- 1 small pot for simmering arnibal
Ingredients
- 14 ounce Silken Tofu
- 2 cups Cooked sago
For the arnibal
- ½ cup Brown sugar
- ¾ cup Water
- 1 teaspoon Vanilla
- pinch of salt
Ube Cream
- 1 cup Heavy Cream
- 2 tablespoon White Sugar or sugar substitute
- 1 teaspoon Ube extract and color
Instructions
- Cook the sago: Boil until soft and chewy. Rinse with cold water. Follow package instructions.
- Make the arnibal: Simmer brown sugar and water over medium. Add vanilla and stir.
- Warm the tofu: Steam or microwave gently until heated through.
- Mix the ube cream: Stir cream, ube extract, color, and sugar in a saucepan. Heat just enough to combine.
- Layer it up: In a glass, spoon in sago, warm tofu, a drizzle of arnibal, some more sago, then tofu and sago and a spoonful of ube cream.
- Serve right away: Warm or chilled, either works.
Save For Later! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Gently warm the tofu—too hot and it falls apart.
- Make the ube cream ahead to save time.
- Serve warm or cold.
- Freeze leftover arnibal in small containers or trays. Then pop one out and microwave for instant syrup next time.
Thank you for your feedback 😊