Taho: Filipino Silken Tofu with Sago (Tapioca) Pearls and Brown Sugar 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!
Homemade Taho (Filipino Silken Tofu with Sago or Tapioca Pearls) in a glass cup.
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Course Breakfast, Snack
Cuisine Filipino
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 462kcal
Author Liren Baker



  • 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.


Sago pearls are traditionally used in taho, but can be substituted with tapioca pearls which are more readily available. Both can be found at your local Asian market. I personally prefer using quick cooking tapioca pearls which are easier and faster!


Calories: 462kcal | Carbohydrates: 104g | Protein: 5g | Fat: 3g | Sodium: 28mg | Potassium: 295mg | Sugar: 69g | Calcium: 100mg | Iron: 2mg
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