Start your day right with a light and healthy Filipino breakfast - taho! This vegan-friendly dish combines protein-rich silken tofu with a touch of sweetness from arnibal (syrup) and chewy tapioca pearls (sago). It's a delicious and nutritious way to fuel your body and satisfy your sweet tooth!
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Bringing a taste of childhood mornings right to your kitchen with my easy homemade taho recipe! I remember eagerly waiting for the magtataho's call of "Tahooooo!!!" outside our house on weekends. It was a sweet ritual for my siblings and me to rush out for our morning treat of warm taho, sago pearls, and arnibal (sugar syrup).
The warmth of freshly made taho not only filled our bellies but also warmed our hearts with nostalgia.
Here in the US, while we may not have magtataho vendors passing by, you can still recreate this beloved Filipino delicacy. My homemade version brings the essence of that childhood delight, perfect for sharing with family and friends.
Even though you can get taho at Filipino groceries and restaurants here, it's just not the same as the fresh stuff back in the Philippines. And don't even get me started on the price difference! But my easy homemade taho recipe brings back those comforting flavors and memories, making it a treat you can enjoy anytime.
Jump to:
👉What is Taho?
Here's a breakdown of taho's key characteristics:
- Origin: Philippines
- Course: Dessert, Snack
- Serving Temperature: Warm or Room Temperature
- Flavor Profile: Sweet, with a slight caramel note from the arnibal, and a soft, creamy texture from the tofu.
- Health Benefits: Vegan, good source of protein (from tofu), and relatively low in calories.
The classic taho can be enjoyed as is, but there are also many creative variations that explore different flavor profiles and toppings.
- Traditional Vendors: In the Philippines, taho is often sold by street vendors who carry large aluminum buckets filled with the dish and announce their presence with a distinctive call of "Tahoooo!"
- Nostalgia Factor: For many Filipinos, taho evokes childhood memories of warm mornings and comforting breakfasts.
🥘Taho Ingredients
Taho is a delicious and comforting Filipino snack or breakfast food made with three main ingredients:
- Silken, Extra Soft or Soft Tofu: The star of the show! It's a soft, custard-like tofu that melts in your mouth. I couldn't find the silken type but these soft is just as good!
- Sago Pearls (or Tapioca Pearls): These small, translucent pearls add a delightful chewiness to the taho.
- Arnibal: This is a sweet and slightly syrupy topping for the tofu, typically made with brown sugar and water.
See recipe card for quantities.
🔪How to Make Taho?
- Cook the Sago Pearls: In a medium pot, bring 2 cups of water to a boil. Add the sago pearls and cook according to package instructions, typically 5-10 minutes. Stir occasionally to prevent sticking. The pearls should become translucent with a small white dot in the center.
- Drain and Rinse: Once cooked, drain the sago pearls in a fine-mesh strainer and rinse thoroughly with cold water to stop the cooking process. Set aside.
- Make the Arnibal (Syrup): In a separate saucepan, combine 1 cup of water, brown sugar, and pandan leaf (if using). Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
- Flavor and Consistency: Reduce heat to low and simmer for 5-7 minutes. This will slightly thicken the syrup. Remove from heat and stir in vanilla extract (if using) and a pinch of salt (optional) to taste.
- Steam Tofu: Who wants a cold tofu? Steam or mictowave it to warm it up.
- Assemble Your Taho: In individual serving bowls, gently scoop the silken tofu. Tip: Use a wet spoon to prevent the tofu from sticking.
- Top it Off: Add a spoonful of cooked sago pearls and drizzle with your homemade arnibal.
- Enjoy Warm: Serve taho immediately while the tofu is still warm and the arnibal is hot.
📖Taho Variations
Here are some delicious variations on the classic taho recipe to explore:
- Ube Taho: Swap the brown sugar in the arnibal for ube halaya (purple yam jam) for a vibrant purple color and a nutty, sweet flavor.
- Strawberry Taho: Puree fresh or frozen strawberries with a little water and sugar to create a vibrant pink syrup. Drizzle over your taho for a fruity twist.
- Mango Taho: Dice fresh ripe mangoes and add them to the arnibal while simmering. This adds a tropical sweetness and a touch of tang.
Other Popular Filipino Snack
Here are some delicious snacks that perfectly complement your taho experience:
- Pandesal: The ever-reliable pandesal, a soft and slightly sweet bread roll, offers a comforting and familiar pairing for dunking into your taho's syrup.
- Banana cue or camote cue: Up for a sweet and playful twist? Try skewered bananas or sweet potatoes caramelized to crispy perfection for a delightful textural and flavor contrast with the smooth taho.
- Puto or suman: These soft and fluffy rice cakes, available in various flavors, add a delightful new dimension to your taho. Imagine the contrasting textures and the subtle sweetness of these treats alongside the cool and refreshing taho.
- Turon (Banana Spring Rolls): The caramelized crunch of turon complements the soft and silky texture of taho.
- Fried Bananas: Simple fried bananas with a light dusting of sugar pair well with the creamy and sweet taho.
- Cassava Cake: The chewy and slightly dense cassava cake is a wonderful pairing with taho’s light and silky texture.
- Sweetened Saba: A bowl of minatamis na saging (sweetened plantains) complements the caramel and soy notes of taho.
Top Tip
- For Silky Smooth Tofu: Use a wet spoon when scooping the silken tofu to prevent it from sticking and ensure a smooth and clean presentation in your bowls.
- For Perfectly Cooked Sago Pearls: Follow the package instructions closely for cooking time, and rinse thoroughly with cold water after draining to stop the cooking process and prevent them from becoming mushy.
- For Flavorful Arnibal: Don't just simmer the arnibal for the minimum time. Take those extra 5-7 minutes to slightly thicken the syrup, concentrating the flavors and achieving a more satisfying consistency.
- For a Touch of Nostalgia: Microwave the silken tofu for a minute or two before serving to mimic the warm texture you might remember from childhood taho vendors.
Recipe FAQs
Use silken tofu for the best texture. It's soft, custard-like, and melts in your mouth perfectly for taho. Extra Soft Tofu is mostly available in grocery stores and is a great alternative to silken.
You can try cooked boba tapioca pearls in a pinch, but they have a different texture and might be a bit chewier than traditional sago pearls.
The sweetness is a personal preference. Start with the recipe's amount of brown sugar and taste the arnibal before serving. You can adjust by adding more sugar a little at a time.
Absolutely! The arnibal can be stored in a sealed container in the refrigerator for up to a week. Just reheat gently before serving.
Leftover taho is best enjoyed the same day. The sago pearls can start to harden in the refrigerator. However, you can store it in an airtight container for up to a day, but the texture might not be ideal.
Yes! You can substitute the brown sugar with a vegan sugar substitute like maple syrup or agave nectar. Just be sure to adjust the amount for sweetness preference.
The Filipino snack "taho," made with silken tofu, syrup, and tapioca pearls, has no direct English translation but might be derived from the Tagalog borrowing of either "tāu-hū" (meaning tofu) or "tāu-hū-hoe" (meaning tofu pudding) from Hokkien.
Traditionally enjoyed warm, taho can also be savored chilled depending on your preference.
Taho is typically considered a snack or light breakfast due to its sweetness and smaller portion size.
Filipino taho is enjoyed in a relaxed way! Here's how:
Get your taho: Vendors typically serve taho in small cups. You might see them carrying buckets with warm tofu and separate ones for syrup and sago pearls.
The toppings: You can ask for the amount of sago pearls and sweetness (syrup) you prefer.
Dig in! Feel free to use a spoon or slurp it up if you're comfortable. It's a casual treat.
Other Filipino Breakfast Recipes
Looking for other recipes like this? Try these:
More Tofu Recipes
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📋Recipe
Easy Taho (Filipino Tofu Dessert)
Equipment
- 1 medium pot (for cooking sago)
- 1 small sauce pan (for cooking arnibal/ syrup)
Ingredients
- 14 oz silken, extra soft or soft tofu
- 1 cup cooked sago or tapioca pearls
Arnibal/ Syrup:
- 1¼ cup dark brown sugar
- 1 cup water
- 2 teaspoon vanilla
Instructions
- In a medium pot, bring 2 cups of water to a boil. Add the sago pearls and cook according to package instructions, typically 5-10 minutes. Stir occasionally to prevent sticking. The pearls should become translucent with a small white dot in the center.
- Once cooked, drain the sago pearls in a fine-mesh strainer and rinse thoroughly with cold water to stop the cooking process. Set aside.
- Make the Arnibal (Syrup): In a separate saucepan, combine 1 cup of water, brown sugar, and pandan leaf (if using). Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
- Reduce heat to low and simmer for 5-7 minutes. This will slightly thicken the syrup. Remove from heat and stir in vanilla extract (if using) and a pinch of salt (optional) to taste.
- Steam or mictowave tofu to warm it up.
- Assemble Your Taho: In individual serving bowls, gently scoop the silken tofu. Tip: Use a wet spoon to prevent the tofu from sticking.
- Top it Off: Add a spoonful of cooked sago pearls and drizzle with your homemade arnibal.
- Enjoy Warm: Serve taho immediately while the tofu is still warm and the arnibal is hot.
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