Taho: Filipino Silken Tofu with Sago Pearls and Syrup
Taho is a classic sweet treat in the Philippines made with silken tofu, sago or tapioca pearls, and a simple brown sugar syrup. Served warm, it’s popular as a comforting breakfast or merienda (snack) any time of the day!
Taho is a classic sweet snack in the Philippines made with silken tofu, sago or tapioca pearls, and a simple brown sugar syrup. Served warm, it’s popular as a comforting breakfast or for merienda (snack) any time of the day!
I was six years old when I had my first encounter with Taho. I was on vacation in the Philippines, alone in my grandmother’s bedroom, peering out the window, spying the children my age walking to school. I remember observing their lovely sailor-style uniforms, and thinking to myself how much smarter they looked than my school’s green plaid jumpers. The girls walked in pairs down the street, freshly washed from the morning rain, and I remember my cousin joining me and we decided to play a quick trick.
A boy was walking behind the girls, half a block away. Taking care to duck behind our second-floor windows, we gave a little whistle. We peeked over the ledge, and sure enough, the girls turned around and glared at the boy, poor thing. He was shocked and defenseless!
We did it again.
Oh, that poor boy!
But then we heard a man’s voice. Taho!!!! He cried. He had two metal covered buckets balancing on a wooden pole on his shoulders. I had never seen anything like it! Curious, I perched forward on the windowsill and watched as someone walked up to him with some pesos. The Taho man lowered his buckets to the ground and ladled something white and silky into a cup. From the other bucket, another scoop, this time a dark liquid.
The customer took his cup and sipped it. And even before I tasted Taho, I was mesmerized. I knew I had to try it.
What is Taho?
Taho is a beloved snack in the Philippines, almost like a drinkable custard made with warm silken tofu, sago pearls, and arnibal, a simple brown sugar syrup. Sago pearls are similar to tapioca pearls, and like the boba you find in bubble tea. To the indoctrinated, it sounds like a crazy combination of ingredients, but believe me when I tell you, it is as delicious as I imagined, when I first spied taho from my grandmother’s bedroom window. Served warm, it’s sweet and comforting, the silken tofu much like a custard, with the satisfying chew from sago or tapioca pearls. When I first made homemade taho, I would use warm maple syrup as a quick substitute from the arnibal, and between you and me, that’s a fine way to go about it, too.
Taho can also be found in China, Japan, Thailand, and Vietnam, and I’ve seen different versions in the Asian markets here, stateside. In the Philippines, though, it’s one of the first street foods I fell in love with, and part of it is from the cry of the vendors singing, “Tahoooooo!” in the early morning. But it really is absolutely delicious. It’s a treat popular at breakfast, or for merienda (snack). I personally love eating it warm, but it can also be enjoyed chilled for a cool treat.
Looking for More Merienda?
Looking for more merienda treats? I’m joining my fellow Filipina bloggers for a virtual merienda to celebrate Filipino Amerian History Month!
Buko Pie – Rezel Kealoha
Baked Turon – Lemons and Anchovies
Ginataang Bilo-Bilo – The Little Epicurean
Banana Cue – Six Snippets
More Filipino Merienda Snacks from the Archives
Bibinka: Filipino Coconut-Rice Cake
Ginataang Mais: Filipino Coconut Rice Pudding with Corn
Ginataang Bilo-Bilo
Rhubarb Empanadas
Taho: Filipino Silken Tofu with Sago (Tapioca) Pearls and Brown Sugar Syrup
Ingredients
- 16 oz silken tofu
- 1 1/4 cups brown sugar
- 1 cup water
- 1 teaspoon vanilla
- 1 cup tapioca or sago pearls see notes
Instructions
- Bring a large pot of water to a boil. Cook the tapioca pearls according to your package instructions. This can be done in advance; just be sure to store the prepped pearls with some water or a little brown sugar syrup (next step).
- Combine the brown sugar, water, and vanilla in a small saucepan and place over medium-high heat. Bring to a boil, stir to dissolve the sugar, and lower heat to a simmer. Continue simmering for about 2-4 minutes and remove from heat. This syrup, or arnibal, can also be made in advance.
- Place silken tofu in a parchment lined steamer. Steam for 10-15 minutes, or until heated through. Alternatively, you can microwave the tofu for about 2-5 minutes.
- To serve, scoop slices of warm silken tofu into a small cup. Top with tapioca or sago pearls. Pour hot brown sugar syrup (arnibal) on top. Serve immediately, while warm.
Video
Notes
Nutrition
Comments
COOKBOOK
One new of my favorites. Where can I buy silken tofu?
I’m happy to hear that taho is a favorite, Teresa! I’m not sure where you are based, but you can buy silken tofu at your local Asian market (such as 99 Ranch or H Mart), and many general grocery stores carry it now, too.
Thank you so much for speaking/writing in English! I am white in the U.S. and married to my Pinoy husband. I’m always on the lookout for easy ways to replicate treats for him. We had already been using silken tofu and brown sugar syrup or maple syrup, but I didn’t know I was missing the sago! We will make it properly from now on
Aw, you’re so welcome, Michelle! I’m glad you can make these dishes for your husband!! :)
This brought me fond memories of home. Very easy recipe to follow and it turned out delicious – thank you for sharing!
I am so happy that this brought back those food memories, Jenny! Thank you for making the taho!
Hi! Is there a reason why we have to steam the tofu? Is it okay just to put it in the microwave/skip heating all together and just scoop the silken tofu from the container? Thanks!
You can microwave the tofu to skip the steaming! I recommend warming it up if you want to serve it warm, it’s very cozy. But if you’re going to serve it cold, then you can certainly skip that step, too.
This Taho with Sago recipe is more westernized. You cut corners with the Taho. Yours is not original. By the way just speak in Tagalog. Corny pakinggan ang explanation. mo.
AR why would you comment on this..so typical if you didn’t like it you don’t have to reply..she is using ingredients which are readily available..no need to criticize..you are what’s wrong with the world today. Filipinos like me living in the US appreciate her recipe..thank you very much..hope you have a good rest of your day.
Hi LS – thank you so much for your support! I truly appreciate it and am so glad you can enjoy the recipe!!
Hi AR. Since I live in the United States, I am working with ingredients that are local to me. I never purported that my version is authentic. I simply am trying to provide a recipe that is attainable for anyone, no matter where they live. And while I can speak Tagalog, as a Filipino-American whose audience is primarily in the United States and Canada, I produce my videos in English.
Tasted just fine to me. Ignore that hater, lol, knowing Filipinos, they’re just jealous of you
Ally, that means so much to me, thank you for your support! I wish we could all just support one another!
What the heck is wrong with you AR? In the future if you have nothing good to say , say nothing at all. Nothing wrong the way Liren explain the Taho recipe.
I appreciate your support, Tess! Thank you. We need more positivity in the world!
You sound like an immature insecure teenager. It’s hypocrite of you to criticize someone who is writing or speaking in english when you just typed in english LOL Youre just mad she’s better than you at it. Obviously it’s in english because this recipe is not just for filipinos, but also for non-filipinos who want to try it but has no access to a place that sells taho. Not everyone has the time and energy to make it in a traditional way and actual ingredients used may also not be readily-accessible and this recipe is quick and easy to follow. Please learn some manners and I hope you become a better person in the future. Thank you:)
I appreciate your support, S. It’s always so sad when some readers show no manners, but kindness from people like you make all the difference.
Amazing recipe. Simple and delicious! Brings back the good old times of the tahooooo! I fondly remember getting up in the morning so I can catch the taho man. If I could turn back time, I would’ve bought more, tip him more and wish other kids would buy more soon so he can go back to his family right away (but that’s another topic). Ps. I will check your other recipes!
Alyssa, thank you so much! I’m so touched that it brought back such fond memories…it makes me so grateful for all the hard working taho vendors!
Amazing recipe! Was missing this so much! If for example I’m sending some to a friend via post, should it be stored in the fridge before and after post, and microwaved to eat? How long would it last?
Hi Nica, thank you! I wouldn’t recommend sending this recipe to a friend via post, as the ingredients really need to be refrigerated for freshness.
Hi,
I want to make single serving. How long should I microwave the tofu for and if I use maple syrup as you suggested, how long should I cook that in the microwave, too?
If you’re making a single serving in the microwave with maple syrup, I would simply cook the tofu and the syrup together, using 30 second increments, until it is warmed through. Hope that helps!
Just made this for my breakfast! Added a tiny bit almond extract to the syrup which turned out great!
So glad you enjoyed the taho, Seth!! I’m going to have to try it with the almond extract next time, that sounds delicious!
Delicious and easy. I microwaved my silken tofu for 5 min on parchment paper. Didn’t have the pearls. This will definitely be a staple for me going forward. Always great to find a recipe that’s so quick and rewarding!
I’m so glad you liked it!! I just bought more silken tofu this week so I can make it again myself!
Used tapioca perals rather than sago and came out delicious!
Awesome, thank you, James!!
Salamat po, Ate!!
Walang ano man!
Salamat, Ate.
Please help me how to make taho using calcium sulfate with right measurement please.. i tried 3timea but i always failed. Taho is favorite snacks of my kids at the Thank you so much
Thank you for sharing your recipe. I’ve just made this. Taho brings back childhood memories for me too. I used Lucia tapioca pearls and after 10 minutes of high pressure and 10 minutes of natural release, the middle is still hard. Not sure if I will need to soak the tapioca next time before cooking it. I was scared it might turn to mush after pressure cooking it for 5 minutes. So far though, the tapioca pearls are still whole. Will keep putting it back in my instant pot if it’s still hard. I’m experimenting to 13 minutes with natural release right now.
Thank you again for the recipe!
You’re very welcome, Mercedes! Love those childhood memories! I hope the tapioca pearls turned out ok eventually, I know the Lucia brand can take forever!
Made this yesterday with my boyfriend… then made it again today because he loved it so much. Ty for this great recipe!
You’re so very welcome, Jenny! I’m so glad you both loved the taho — I’ve been looking for tofu in the stores since I’m craving and it’s hard to come by right now. Enjoy it for me! :)
I had a terrible craving for taho this week! Your recipe was easy to follow, thank you! I introduced it to my 11 month old (this is her first time to have taho) and I’m happy to report she loved it!
Kit, I’m so happy this satisfied the craving AND gained a new fan in your daughter!
This is Delicious Salamt Po!
your to cute