Creamy Ube Taho (Filipino Tofu Dessert)
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.
Servings: 4 people
Calories: 248kcal
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.
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.
Nutrition
Calories: 248kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Cholesterol: 42mg | Sodium: 20mg
