Filipino Taho. Soft layers of silken tofu with bouncy tapioca pearls covered in a sweet brown sugar syrup. A wonderful dessert that is vegan and easy to make!
This delicious dessert is one of those that is light, sweet but the sweetness is wonderfully paired with the creamy silken tofu. I learned about this Filipino treat when I was watching street food videos on YouTube and the fascination began!
Only 4 ingredients!
When the video described this taho dessert, it sounded super simple to make at home as the dessert only contains 4 ingredients - silken tofu, tapioca pearls, brown sugar and water.
Big or small pearl tapioca?
For this Filipino taho recipe, you can use the big pearls or the tiny ones but if you do use the big ones, the boiling process is overnight as you need to let the bobas sit in the pot overnight to absorb the liquid. So I would actually recommend using the small tapioca pearls (the little baby sized ones) for speed. But if you have the time, try the bigger pearls as they offer more texture and bounce contrast to the soft tofu.
First time trying a Filipino dessert
Believe it or not this is the first Filipino dessert I've ever tried! I really want to learn more about this cuisine. I've tried their classic dishes like lumpias and my all time favourite chicken adobo but there is so much more to be discovered!
Is Taho made of soy?
Yes, Taho contains silken tofu, which is made from soy beans.
Where can I find some of these ingredients?
Silken tofu can be found at most Asian and Wester grocers in the refrigerated aisle.
Large tapioca pearls are usually found at Asian grocers. You may need to ask staff for assistance on where to find this item.
Pandan leaves are found at certain Asian grocers. I found mine frozen at H-Mart but usually South East Asian grocers will carry this item.
Other recipes you may like!
For this recipe
You will need the following filipino taho ingredients:
- 300 grams silken tofu
- ¼ cup large tapioca pearls (or you may use the small ones)
- 1 cup brown sugar
- ½ cup water
- 1 pandan leaf, tied (optional)
How to make Taho
If you're using large tapioca pearls, the night before, boil it according to package instructions (20 minutes over medium flame) and let it sit covered overnight and re-boil again the next day. If you're using the small pearls, boil the pearls for 15 minutes and let them sit for another 15 minutes. Strain and rinse under cold water to keep them bouncy.
On the day of serving, steam your tofu for 10 minutes until it's hot. For presentation, transfer to a cutting board and slice into thin layers or dice it.
Into the glass, add layers of the tofu with tapioca pearls in between.
Then in a small pot, add water, brown sugar and your tied pandan leaf. Bring it a boil until the sugar has dissolved. Remove the pandan leaf.
Fill each glass with your brown sugar syrup. Enjoy warm or let it cool to enjoy cold.
Give it a try!
Well I hope you give my Filipino Taho recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Easy Filipino Taho Dessert
- The night before, boil the large tapioca pearls according to package instructions (25 minutes over medium flame) and let it sit covered overnight at room temperature and re-boil again the next day. TIP: To reduce time, use small tapioca pearls. Boil the pearls for 15 minutes and let them sit for another 15 minutes. Strain and rinse under cold water to keep them bouncy.
- On the day of serving, steam your tofu for 10 minutes until it's hot. For presentation, transfer to a cutting board and slice into thin layers or dice it.
- Into the glass, add layers of the tofu with tapioca pearls in between.
- Then in a small pot, add water, brown sugar and your tied pandan leaf. Bring it a boil until the sugar has dissolved. Remove the pandan leaf.
- Fill each glass with your brown sugar syrup. Enjoy warm or let it cool to enjoy cold.