Taho is a very popular street food in the country. It is usually sold by tahovendors or hawkers in your street during specific times of the day (usually early mornings).
As we all know, it is made of white bean curd or silken tofu. What makes it more interesting (and delightful to the taste buds) is how it is served as a concoction comprised of caramel syrup and tiny sized tapioca pearls or small sago.
Try our quick and easy recipe guide below and you can definitely make this Taho at your own home. Your kids will surely love this!
Homemade Taho Recipe
Ingredients:
330 g extra soft tofu
1/2 cup uncooked tapioca pearl (sago)
1/2 cup brown sugar
1/2 cup water
5-6 drops vanilla essence (optional)
water for boiling sago
Cooking Instructions:
Place sago in boiling water and cook until transparent. Stir constantly to avoid sticking to the pan. When sago is cooked, drain and set aside.
Place the brown sugar in a saucepan and allow to caramelize over low heat. When sugar caramelizes, pour in water, vanilla essence, and stir well until dissolved. Turn off heat. Allow to cool and set aside.
Place the extra tofu in a preheated pan. Allow it to sit over medium low heat until some extra water cooks off and tofu is warm. Alternatively, put extra tofu in mug and heat in oven until warm.
When tofu is warm, top it with cooked tapioca pearl and arnibal. Add more arnibal to sweeten.
Slightly stir and serve warm or cold. Enjoy
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Traditionally, taho vendors hawk their product using a yoke-and-bucket system that’s hundreds of years old. Two aluminum buckets are suspended from each end of a bamboo pole—one containing the soft tofu, the other containing the arnibal, sago, and other necessities, including plastic cups, spoons, and the day’s takings. Taho vendors balance their signature contraption on one shoulder and walk the streets calling “Tah-ho-o-o-o-o,” drawing out the second syllable for as long as the breath can handle.