TAHO - Filipino Silken Tofu with Sago Pearls | SOY MILK

Crafting Comfort: Homemade Taho Made Easy

When I think of my childhood, one of the fondest memories that come to mind is the daily ritual of buying Taho. Every morning, without fail, I would hear the familiar call of "Mamang magtataho" (the Taho peddler) as he made his rounds through the neighborhood. The sound of his voice was like a morning alarm, and it would send me into a flurry of excitement, scrambling to find coins and rushing to the window. The technique to buy Taho was something every kid learned early on: you had to call out to Mamang magtataho, shouting "Pabili po ng taho!" to make sure he knew you wanted to buy. Otherwise, you'd be chasing him down the street, trying to catch up. It always seemed like "Manong Magtataho" had the uncanny ability to teleport, disappearing around the corner the moment you spotted him! 

Let's Make Taho - Filipino Silken Tofu with Sago Pearls and Soy Milk Taho is a quintessential Filipino snack made of fresh soft/silken tofu, arnibal (a sweet syrup made from caramelized sugar and sometimes vanilla), and sago pearls (similar to tapioca). This simple yet delightful treat is not just a snack; it's a cherished part of Filipino culture and childhood. For many, including myself, Taho represents the warmth and simplicity of mornings at home, the joy of a sweet breakfast shared with family and friends. A Brief History of Taho Taho has been a staple comfort food in the Philippines for generations. It's a signature sweet treat that's loved by kids and adults alike, and Taho peddlers can be found in every corner of the country, especially in the early mornings. Interestingly, Taho has its counterparts in neighboring countries: in Indonesia and Thailand, it's known as Tauhue, and in Malaysia, it's called Taufufah. Making Your Own Taho While there's nothing quite like the experience of buying Taho from a street peddler, making it at home can be a fun and rewarding activity. Here's a simple recipe to recreate this beloved snack:

Recipe Video:

Ingredients:

3 cups Canada soybeans (non-GMO)

6 cups water (for soaking)

1 1/2 cup sago pearls

3 cups water (for cooking sago)

3 pcs pandan leaves

2 1/2 cups brown sugar

1 1/2 tbsp calcium sulfate (food-grade)

2 tbsp water (for dissolving calcium sulfate)

Note: - 1 cup of soaked soybeans to 2 cups of water. - for every 1L of soymilk 1 tablespoon of calcium sulfate (food grade)

Procedure:

1. Soak the Soybeans:

• Rinse the soybeans thoroughly and place them in a large bowl.
• Add 6 cups of water and let the soybeans soak overnight or for at least 8 hours.

2. Prepare the Soymilk:

• Drain the soaked soybeans and rinse them again.
• Blend 1 cup of soaked soybeans with 2 cups of water until smooth. Repeat this process until all soybeans are blended.
• Strain the blended mixture using a cheesecloth or nut milk bag to extract the soymilk. Squeeze well to get all the liquid out.
• Transfer the strained soymilk into a large pot. Repeat the blending and straining process with the remaining soybeans and water.

3. Cook the Soymilk:

Bring the strained soymilk to a boil over medium heat, stirring occasionally to prevent sticking.

Once it starts to boil, reduce the heat and simmer for about 10-15 minutes. Remove any foam that forms on the surface.

4. Prepare the Coagulant:

• Dissolve 1 1/2 tbsp of calcium sulfate in 2 tbsp of water.
• For every 1 liter of hot soymilk, you will need 1 tablespoon of the calcium sulfate solution.

5. Coagulate the Soymilk:

• Remove the soymilk from heat and let it cool slightly for about 5 minutes.
• Pour the calcium sulfate solution into a large container or bowl.
• Carefully pour the hot soymilk into the container with the calcium sulfate solution, stirring gently to combine.
• Cover and let it sit undisturbed for about 15-20 minutes until the tofu curds form and the mixture solidifies.

6. Prepare the Sago Pearls:

• Bring 3 cups of water to a boil in a pot.
• Add the sago pearls and pandan leaves, and cook until the sago becomes translucent, about 30-40 minutes. Stir occasionally to prevent sticking.
• Once cooked, drain and rinse the sago pearls under cold water. Set aside.

7. Make the Arnibal (Caramel Syrup):

• In a saucepan, combine 2 1/2 cups of brown sugar and 1 1/2 cups of water.
• Add the pandan leaves and bring the mixture to a boil.
• Reduce heat and simmer until it thickens into a syrup. Remove the pandan leaves and set the syrup aside to cool.

8. Assemble the Taho:

• Scoop the warm silken tofu into serving glasses or bowls.
• Add a generous spoonful of cooked sago pearls on top.
• Drizzle the arnibal (caramel syrup) over the tofu and sago.

9. Enjoy Your Homemade Taho:

    Serve your Taho warm and enjoy this delicious and nostalgic Filipino treat. The soft tofu, sweet syrup, and chewy sago pearls make for a perfect combination that will surely bring back childhood memories.

Feel free to adjust the sweetness and the amount of sago according to your preference. Enjoy your homemade Taho!