Taho (Filipino Tofu Dessert)

This Taho recipe uses ready-made silken tofu for ease. We steam it slightly, then douse it with a homemade brown sugar syrup (arnibal) and sago pearls for the ultimate Filipino sweet treat.

Taho is a Filipino snack or dessert made with tofu, brown sugar syrup (also known as arnibal), and tapioca pearls. In the Philippines, you’ll commonly see a man walking down the streets yelling “tahooo!” where he carries on his shoulders buckets of warm tofu and syrup.

Because the people selling taho would usually come early mornings or mid-day, Filipinos began to equate taho as an early breakfast or quick afternoon meal.

I was around two years old when I had my first taho experience. My cousins rushed outside with me trailing behind them, and with their pockets full of cash, they purchased cups of taho enough to satisfy our whole family.

Now that I live in the West, that memory has become extremely nostalgic! Every time I make myself a cup of taho, I’m instantly transported back to my home in the Philippines as a toddler waiting for the taho man to show up outside my window.

Background of Taho

Taho was said to have been influenced by Chinese settlers and immigrants in the Philippines during its pre-colonial period.

Rather than the taho as we know today, it was brought to the Filipinos instead in the form of douhua, a Chinese sweet tofu dessert.

Nowadays there are a couple variations of taho, usually with the syrup to alter its flavor profile a little bit. There’s strawberry taho, ube, buko pandan, and my recent creation (has anyone done this yet?) Thai Tea Taho:

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Ingredients and Substitutions

Silken or soft tofu: While these are traditionally homemade, for convenience and ease, you can buy silken or soft tofu in most Asian groceries.

Medium or firm tofu won’t work because they are much too different texturally to be used in the dessert. We want it to be scoop-able!

Brown sugar: This is the key sweetener for our taho, also known as the arnibal (the thick brown sugar syrup).

• Substitutes: You may use muscovado sugar or coconut sugar as substitutes. In theory, white sugar could technically work, though you would lose the beautiful caramel color, as well as that deep, molasses taste that brown sugar gives.

Mini sago or white tapioca pearls: These tiny pearls add a little chew and textural element to the taho.

• Substitutes: You may also go for the larger tapioca pearls (like the ones used in milk tea drinks).

Instructions

Start by preparing the pearls. Bring a pot of water to a boil. Add in the sago pearls and cook on medium heat for 15 minutes, stirring occasionally to prevent the bottom from sticking.

After 15 minutes, turn off the heat and put on a lid. Continue to cook the pearls, stirring occasionally, for an additional 5-10 minutes, or until the pearls are translucent and no longer white in the middle.

Drain the boiling liquid. Rinse the pearls under cold water to stop the cooking process and to retain their chew. Set aside.

To prepare the arnibal, combine together the brown sugar and water in a pot. Bring this mixture to a boil, and continue boiling until the mixture has slightly thickened, stirring frequently, for about 5-7 minutes. Transfer the syrup to a separate container.

Transfer the syrup to a separate container. Let cool slightly.

To prepare the tofu, steam the block of tofu for about 10 minutes. Remove the tofu once fully warmed-through, then set aside for assembly (alternatively, you may also microwave the tofu for 2-3 minutes, depending on the power of your microwave).

Using a spoon, scoop out thin slices of the warmed tofu. Layer together slices of the tofu, sago pearls, and arnibal in a cup or bowl. Serve warm. Enjoy!

Cooking Tips

Cook the pearls to perfection: With some trial and error cooking sago and tapioca pearls over the years, here’s a few tips I can pass on to make sure your pearls come out cooked, chewy, and perfect every time. 

• Rinse the pearls under cold water once cooked: This not only stops their cooking process to prevent soggy pearls, but it also retains their characteristic chew. If not yet ready to use, soak the pearls in cold water to prevent them from sticking to each other.
• If the pearls have a white centre, it means it’s still undercooked: To fix this, lower the heat to a simmer, place a lid on, and let it continue cooking gently. Increasing the heat will only rapidly overcook the outside, causing the pearls to become mushy while keeping the inside raw.
• Stir frequently: Tapioca and sago pearls have a tendency to stick each other and are notorious for sticking to the bottom of the pan, causing a gelatinous mess. Stir well and frequently to avoid this!
• Use more water than you’d think you’d need in your pot: Tapioca and sago pearls release lots of starch during their cooking process, causing the water to become jelly-like. This impedes their cooking if there’s not enough water to properly cook them. 

Your arnibal should be thick and glossy: The number one mistake people have when making taho is making their brown sugar syrup too thin, causing it to taste watery and flat. To avoid this, watch for visual cues when making the syrup: when the syrup can coat the back of your spoon, then it should be ready. This ensures that the syrup is thick and concentrated, similar to how the street vendors in the Philippines make theirs.

Alternatively, it’s important to not burn your syrup! If you notice that the syrup has lost a lot of water and it’s beginning to smell bitter, it might be a sign that you’ve burnt the sugar. I’d recommend starting over to avoid ruining the taste of the taho.

Don’t skip warming the tofu: Taho is traditionally consumed warm, where the Taho Man’s buckets are usually insulated well enough to keep his tofu and syrup warm for hours. Warming the tofu helps to emulate a similar soft texture and feel.

FAQs (Frequently Asked Questions)

How do I store leftovers?

It’s best to store the tofu, syrup, and pearls in their separate containers as to maintain their freshness and optimal texture.

Opened tofu should last for up to 2-3 days stored in an airtight container. You can combine the pearls and brown sugar syrup together for ease -this should last for up to 2 weeks in the refrigerator. Do note that the pearls may become less chewy over time as they continue to soak in the sugar.

Are there other variations of taho?

Yes, in the Philippines, you may find taho made with strawberry syrup, ube syrup, or even pandan!

Fusions can also be done. I’ve made a Thai Tea version on my Instagram a while back which you can watch here.

Can I eat this cold?

While it’s normally eaten warm, I’m sure you could also eat taho cold. I’d imagine it to taste similar to brown sugar milk tea, which is slightly more refreshing and great for hot days!

Looking for more sweet dessert ideas? Here’s a couple that you might love:

• Leche Flan
• Mango Float
• Mango Sago
• Turon (Filipino Banana Springrolls)