Kulinarya’s theme for the month of June 2011 is WHITE THEME (as you know June is for Weddings).
Taho (Filipino Sweet Tofu Pudding) is very similar to the Chinese Dòuhuā but with more heavier sugar syrup and additional Sago pearls topping. In the Philippines you buy Taho as a street food from a Magtataho (Taho Vendor). You can hear them shouting “T-A-H-O-O” during early morning and sometimes late in the afternoon. The Taho Vendor usually balances two stainless steel insulated covered cylindrical buckets that hangs on each ends of a long flat bamboo pole that he carries on top of one of his shoulder, one container for the Soft Tofu and the other one for his toppings. This yummy treat is usually served warm and freshly made.
A big favourite with little children, sometimes the Taho Vendor won’t even have the chance to shout his product as most of us know, when we were growing up as little ones we tend to hang around outside our house after breakfast with our own containers waiting for him to arrive with our coins securely clutched in our hands. I remember when I was in elementary…one morning we were doing our PE (physical exercises) just outside the school gates, a Taho Vendor happens to pass by…the class just stopped midway and had our brunch of Taho in individual disposable plastic cups. See, even a teacher cannot hinder Taho eating session=P
How do you eat Taho…..you can spoon it like a polite person, you can slurp it without care in the world or you can whiz it with your spoon to break the Tofu pudding and sip to your leisure…however you want to eat it, I know if you grew up with this breakfast street food it will always brings back happy memories of your childhood=)
I’ve used Tapioca Pearls (used for Boba/Bubble Tea) as I wreaked my Sago Pearls by adding cold water before putting the pot on top of the stove. Never, never do this….always remember, add your Tapioca or Sago Pearls when your water boils. There’s a big difference between Tapioca Pearls that is used for your Boba/Bubble Tea and Sago Pearls. Tapioca Pearls turns into soft black gummy pearls while Sago Pearls turns into soft translucent pearls.
Taho (Filipino Sweet Tofu Pudding)
1 box (85g) House Tofu Mix
1.185 litres water
1 tspn vanilla essence
1 cup water
1/2 cup white sugar
1/2 cup brown sugar, pls compact when measuring
150g tapioca pearls or sago pearls
4 cups water
*used U.S Measuring Cups & Spoons
TAHO ARNIBAL (SUGAR SYRUP):
~ In a medium sauce pan, combine your 1 cup of water, vanilla essence, brown sugar and white sugar. Place in your stovetop and bring the mixture to boil. Lower your heat until your sugar mixture is just gently simmering. Simmer for approximately 30 minutes or until the mixture reduce in half. You can tell that your sugar syrup is ready once you see lots of bubbles on top. Remove the saucepan from your stove and let it cool down.
TAHO TAPIOCA OR SAGO PEARLS:
~ In a small saucepan, pour the 4 cups of water and bring it to boil. Add in your Tapioca or Sago Pearls and reduce your heat to simmering stage. Simmer for approximately 30-45 mins or until the Tapioca turns into soft black gummy pearls, while with Sago…it will turn completely translucent. Both should not have solid centres, if they do cook the pearls further.
~ Once cooked, drained the pearls into a sieve and rinse with cold water under your tap. Place in a container and pour in a ladle of sugar syrup and set aside to cool down.
TAHO (TOFU PUDDING) COOKING PROCEDURE:
~ In a large saucepan, pour in 1.185 litres of water and mix in your Tofu Mix with a whisk. Whisk briskly until you can’t see anymore lumps of powder. Place your saucepan on top of your stovetop and bring to boil while you whisk the mixture. Do not leave the saucepan as the mixture have the tendency to boil over the top.
~ Reduce the heat into medium low to achieve very gentle simmer. Simmer for around 3-4 minutes. Quickly whisk in your Coagulant Powder and make sure there are no lumps. Pour your Tofu Pudding Mixture into a glass or stainless bowl.
~ Cover with cling wrap and let it rest for 20 minutes or until set. I’ve tested mine by gently shaking my glass bowl, it wobbled like a delicate jelly.
~ Taho (Filipino Sweet Tofu Pudding) is highly recommended to be served freshly cooked, while your Tofu Pudding is still warm. Your 3 main cooked ingredients should be all ready before serving. Taho is best eaten just a few seconds after assembling as the soy water from your Tofu Pudding tends to seep out of the Pudding itself and it dilutes the sugar syrup too much if you let it stand assembled for a few minutes.
~ Using a shallow ladle, dispose any soy water from the surface of the Tofu Pudding and then lightly shave a piece of Pudding with your ladle and slide it to your individual serving container. Reason why I said to shave instead of scoop is that it gives more attractive presentation as big chunks would tend to crumble. Once in awhile as you’re “ladle shaving” your Pudding, skim the top surface of the Pudding and get rid of the excess soy water. Fill up your individual containers approximately 3/4 full.
~ Place 3-4 spoonful of sugar syrup on top of your individual serving container (depends on how much you want) and then place a couple of spoonful of pearls.
~ Serve immediately. Good for 4-5 large servings.
- What is good with Homemade Taho is that you can double the amount of sugar syrup and the Tapioca or Sago Pearls to your liking.
- You can purchase the House Tofu Mix in Inala or Yuen’s Asian Supermarket in Brisbane.