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Taho (1 of 2)

Sweet Tofu Pudding


TAHOOOO! The distinctive shout that the street vendor calls while making his round. You immediately grab your money and run outside making sure you don’t miss him. Pssst! You call the vendor, he comes over and starting assembling your taho. He first take a cup (you provide a cup too), he then gently scoop some warm silken tofu on sliding motion, then he add some ‘sago’ tapioca pearls on top then lastly the ‘arnibal’ a simple borwn sugar syrup.

Taho is a street food snack and you can get them in the morning and sometimes in the afternoon too. The street vendor walks around with 2 stainless barrels hanged on each side of a bamboo stick, balancing on his shoulders. You see Filipinos loves eating so much that we have our breakfast, merienda or snacks, lunch, another merienda then dinner.

This dish is one of my childhood favourite too! I remember eating it during school breaks and weekends too. So almost everyday! Haha! I have a photo of me with holding the taho barrels at one of our visits in the Philippines but I can’t find it (boo), when I do find it I’ll add it on here.

One of the most important part of Taho is making your own soy milk and to do this you need to soak the beans first preferably overnight. The beans will become softer and grow double it’s size. It will be easier to blitz in a blender with some water to extract the juices from the beans. I used my Kenwood blender, you can use any blender you have at home. If you have a small blender you can do 2 batches.

Another important ingredient is the coagulant (I pronounce it sister laughs all the time!), it’s what helps the tofu come together. I use Gypsum powder or Calcium Sulphate (look for the food grade). Some people uses lemon or gelatin sheets. For taho I don’t use lemon because I don’t want the taho to have a sour or bitter taste and I don’t use gelatin for this because I want to serve warm taho just like the street vendor in the Philippines sells. I bought my gypsum powder from Wing Yip. I haven’t seen it sold in Chinatown.

It sounds complicated but it’s pretty simple. Hopefully the recipe and instructions are clear. Please message me if you are stuck or I haven’t explained the process enough.

If you enjoyed this recipe of my other recipes, I’d be thrilled for you to rate my recipes and tag me on your instagram photos or videos. Thank you! Salamat!

Taho (1 of 2)


250g soy beans
1 litre water
125g tapioca pearl
250g brown sugar
250ml water
1 tablespoon granulated sugar
1 tablespoon gypsum
80ml water
1 teaspoon vanilla extract
Cheese cloth


Place the soybeans in a large bowl or container, pour water container making sure the water is well above the beans and let it soak overnight. In the meantime you can cook your sugar syrup. In a small pot, pour sugar, water and vanilla. Bring it to boil and let simmer for 30 minutes on low to medium heat. To test that it’s ready, take a spoon, dip it into the sugar syrup and see if it sticks at the back of the spoon. If it’s not ready, let it simmer for longer but not too long that it will caramelise and do the test again. Let it cool and keep it in on the side for the next day.
Using a strainer, drain the water from the beans and place it into the blender. Pour water and blitz it for 1 to 2 minutes or until it’s super fine. Using a cheesecloth, slowly squeeze the juices out making sure you don’t burst the cloth open and no pulp gets into the milk. You can strain it again if you want to make sure. Discard the soybean pulp.
Pour soy milk into a cooking pot, slowly heat the milk and bring it to boil. If it creates a skin on top gently skim it off. Turn the heat off
Make your coagulant, mix water and gypsum, stir well. Pour it in a container that retains heat, I used my rice cooker. Pour soy milk into the gypsum mixture, put kitchen cloth over the rice cooker then place the lid. Leave it to set for 15-20 minutes. Do not turn the rice cooker on!
To cook tapioca pearls, boil some water and granulated sugar in a small pot and gently add tapioca pearls. Cook on low to medium heat until they turn transparent. You can keep adding water when it dries out. Once ready take it off the heat and leave it aside for later.
Taho is perfect served warm. To assemble taho, take some tofu, add some tapioca pearls and pour some sugar syrup into your taho. Now it’s ready to eat.

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