Soft layers of warm silken tofu with chewy tapioca pearls in a sweet syrup. This simple and easy taho is made with minimal ingredients! A great dessert idea for parties or small gatherings and a sure crowd pleaser!
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Taho is a classic Filipino dessert from the Philippines. It's a delicious pudding made of chewy sago pearls, soft tofu in a simple brown sugar syrup.
This simple dessert is served warm, at room temperature, or cold. It's also fantastic for large gatherings if you make it a few hours in advance.
In the Philippines, street vendors will set it warm for breakfast. It's a favorite for many Filipinos!
Furthermore, the Tagalog word "taho" comes from the Chinese word "douhua", which means "soft soy beans pudding”.
The concept of Taho is from China and a chef that was trying to make soy milk discovered it. It's similar to Chinese Tofu Pudding, except this has chewy tapioca pearls.
Ingredients & Substitutes
Please scroll down to the below Recipe card for full measurements
- Silken Tofu (aka soft tofu): for that silky smooth texture. Avoid using extra firm, firm, or medium tofu.
- Large Tapioca Pearls: these are pearl-shaped white flavorless balls made of cassava root starch. Or substitute with small tapioca pearls for a shorter cooking time.
- Brown Sugar: Light or dark brown sugar equally work. Or substitute with coconut sugar.
- Cold Water: to make our syrup.
- Pandan leaf: Pandan is a tropical plant in Southeast Asia. Select Southeast Asian grocers will sell the leaves frozen. It has a grassy vanilla taste that has a hint of coconut. Or substitute with 1 teaspoon of pandan extract or vanilla extract.
Expert Tips
- Be gentle handling the silken tofu because it's very soft and will break apart easily. If you're not keen on presentation, you don't have to be too gentle with it.
- Cook the large tapioca pearls accordingly and don't skip the soaking process because this will ensure they become soft and chewy.
- Perform a taste test on the large tapioca pearls after soaking for 30 minutes since this is the best indication for properly cooked pearls.
- It's normal for properly cooked large tapioca pearls to have a white dot in the center. This doesn't mean they're not cooked! However, this is not the same for small tapioca pearls!
- If you're using small tapioca pearls, make sure they are fully translucent and the white dot is gone.
Instructions
Below are step-by-step instructions on how to make taho:
- For large tapioca pearls: Bring a medium pot filled with 8 cups or 1.89 litres of water to boil on high heat. Add large tapioca pearls, reduce to medium heat and boil for 30 minutes uncovered. Turn off the heat, cover and let the pearls soak in the hot water on the heat source for another 30 minutes until soft and chewy by performing a taste test (even if you see a white dot in the center). If the center is still hard, repeat the whole process again until soft and chewy. For small tapioca pearls: bring a medium pot filled with 8 cups or 1.89 litres of water to boil on high heat. Add small tapioca pearls, reduce to medium heat and boil for 10 minutes uncovered. Then turn off the heat, cover and soak for another 10-15 minutes on the heat source, until fully translucent and the white dot is gone.
- Then strain the cooked pearls in a fine sieve and rinse them under cold running water to remove excess starch. Then strain out any excess water.
- Next remove silken tofu from packaging and strain out the liquids. Transfer the tofu to a cutting board and gently slice into thin layers with a sharp knife.
- Then divide the cooked tapioca pearls and sliced tofu between two dessert bowls. Set aside.
- Next in a small pot, add cold water, brown sugar and a tied pandan leaf. Bring it a boil for 2-3 minutes while stirring until the sugar has dissolved. Remove the pandan leaf and remove off heat.
- Lastly, fill each glass or bowl with some brown sugar syrup. Enjoy warm or let it cool to enjoy cold.
Storage
- Taho is best enjoyed fresh or same day for best taste.
- Leftovers will last up to 4 days stored in an airtight container in the fridge but keep in mind the tapioca will expand and become less chewy.
- Freezer-friendly? I don't recommend freezing this dessert as the tapioca pearls will go hard.
Pairing Suggestions
Taho serves well with:
- milk teas, Thai iced tea, coffee, lattes like Brown Sugar Boba Matcha Latte
- fresh tropical fruit
- sago desserts like Mango Sago, Strawberry Sago, Coconut Mango Sago, Coconut Mango Pitaya Sago or Mango Sago Coconut Drink
FAQ
Can I make taho in advance?
You can make taho a few hours in advance and store it in an airtight container in the fridge until you're ready to serve it.
What do large tapioca pearls look like?
Large tapioca pearls are round, white and about ¾-cm in dimension. Asian markets sell this ingredient in the dried section. They look like the below image. 
📖 Recipe
Easy & Simple Taho
Soft layers of warm silken tofu with chewy tapioca pearls in a sweet syrup. This simple and easy taho is made with minimal ingredients! A great dessert idea for parties or small gatherings and a sure crowd pleaser!
Ingredients
- 10.5 oz silken tofu (aka soft tofu)
- ¼ cup tapioca pearls large or small uncooked kind both work (do not use minute tapioca)
- 1 cup brown sugar dark or light brown (or sub with coconut sugar)
- ½ cup water cold
- 1 pandan leaf tied in a knot (or sub with 1 teaspoon of vanilla extract or pandan extract)
Instructions
- For large tapioca pearls: Bring a medium pot filled with 8 cups or 1.89 litres of water to boil on high heat. Add large tapioca pearls, reduce to medium heat and boil for 30 minutes uncovered. Turn off the heat, cover and let the pearls soak in the hot water on the heat source for another 30 minutes until soft and chewy by performing a taste test (even if you see a white dot in the center). If the center is still hard, repeat the whole process again until soft and chewy. For small tapioca pearls: bring a medium pot filled with 8 cups or 1.89 litres of water to boil on high heat. Add small tapioca pearls, reduce to medium heat and boil for 10 minutes uncovered. Then turn off the heat, cover and soak for another 10-15 minutes on the heat source, until fully translucent and the white dot is gone.
- Then strain the cooked pearls in a fine sieve and rinse them under cold running water to remove excess starch. Then strain out any excess water.
- Next remove silken tofu from packaging and strain out the liquids. Transfer the tofu to a cutting board and gently slice into thin layers with a sharp knife.
- Then divide the cooked tapioca pearls and sliced tofu between two dessert bowls. Set aside.
- Next in a small pot, add cold water, brown sugar and a tied pandan leaf. Bring it a boil for 2-3 minutes while stirring until the sugar has dissolved. Remove the pandan leaf and remove off heat.
- Lastly, fill each glass or bowl with some brown sugar syrup. Enjoy warm or let it cool to enjoy cold.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 575kcal | Carbohydrates: 131g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 42mg | Potassium: 418mg | Fiber: 0.3g | Sugar: 111g | Calcium: 144mg | Iron: 2mg
Georgia
Is this a drink?
christieathome
No, it's more like a sweet dessert.
Laura
Christie this was amazing! My daughter and I love all things tofu and boba so of course we had to give this a try. So glad we did! Thanks for sharing this great recipe with us!
christieathome
Thank you Laura for making my recipe! I'm so happy you and your daughter enjoyed my recipe 🙂 Tofu + Boba are so underrated!
Rosemary
You know this could be a healthier dessert because tofu is so good for you hehe! Love learning all about different desserts and drinks through you
Katherine | Love In My Oven
I have never tried anything like this before! That brown sugar syrup sounds delicious!
Michelle | Sift & Simmer
Never tried taho, but it sounds so delicious! The tapioca pearls are so pretty!
Heidi | The Frugal Girls
I really appreciated your tip for using the smaller tapioca pearls. That will make preparing this yummy drink so much easier!
Katerina | Once a Foodie
I have never tried any Filipino cuisine either, Christie, and this sounds like the perfect introduction! I am so intrigued by these ingredients - this dessert sounds delicious and easy to make! Thank you for sharing, and merry nearly Christmas to you and hubby x