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Ube Taho

Updated: May 21


Taho is one of my favorite Filipino street food. It is simply just steamed tofu with sago syrup (10x better than boba). Sago in Filipino means round chewy pearls. Unlike tapioca pearls in boba, sago is made from palm starch.


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To take things up a notch, my ex-wife would add ube halaya into taho. The trick is to cook the sago the day before and allow it to plump up overnight chilled in the fridge. The rest is just the magical combination of syrup, tofu and coconut milk.


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Satisfaction every time...


Whenever I travel, I would roam the streets to eat and never in restaurants. Because that's where you learn all the true culture and history. And a simple dish like taho brings a smile to my face every time I have it.


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Ingredients:

(Serve 4)

  • Sago, 45g

  • Dark Muscovado Sugar, 30g Adjust To Preference

  • Granulated Sugar, 30g Adjust To Preference

  • Ube Extract, 1 TSP

  • Silken Tofu, 500g

  • Ube Halaya Homemade, 30g

  • Coconut Milk, 120g

Equipment:

  • Sauce Pot

  • Steamer

Directions:

  1. Please visit my "Ube Halaya Toast" page for the recipe.

  2. Prepare the Sago

  3. Fill a sauce pot with 3 inches of water and bring it to a boil.

  4. Add sago and cook until translucent and al dente.

  5. Drain and rinse under running water for 1–2 mins.

  6. Transfer to a bowl, cover with just enough water, and chill overnight.

  7. The next day, drain and set aside.

  8. Make the Ube Syrup

  9. In a sauce pot, combine 120g water, sugar, and ube extract.

  10. Stir and bring to a simmer over medium heat.

  11. Cook for 2–3 mins until syrupy.

  12. Remove from heat and set aside.

  13. Steam the Tofu

  14. Steam tofu for 5–7 mins.

  15. Drain off any liquid and set aside.

  16. Make the Ube Coconut Cream

  17. In a sauce pot over medium heat, combine ube halaya and coconut milk.

  18. Stir and simmer for 2–3 mins.

  19. Remove from heat and set aside.

  20. Assemble

  21. In serving glasses, layer sago, steamed tofu, and coconut milk mixture.

  22. Repeat layers, adding extra sago in the middle.

  23. Finish with more sago and drizzle with ube syrup.

  24. Serve immediately while warm.


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If you never have Ube Taho, you are missing out a lot...

Recipe Video:




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