• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Christie at Home
  • Asian Recipes
    • Recipe Index (Search)
    • By Region
      • Chinese
      • Filipino
      • Indonesian
      • Japanese
      • Korean
      • Malaysian
      • Taiwanese
      • Thai
      • Vietnamese
    • By Course
      • Mains
      • Appetizers/Sides
      • Breakfast
      • Snacks
      • Dessert
      • Beverages
  • Shop
  • Subscribe
  • ABOUT ME
    • Work with Me
    • Copyright Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Asian Recipes
  • Shop Kitchenware
  • About Me
  • Subscribe
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Dessert

    Taho

    Modified: Sep 24, 2024 · Published: Nov 14, 2022 by Christie Lai · This post may contain affiliate links · 9 Comments

    Jump to Recipe

    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!

    featured image of taho
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • 📖 Recipe
    • 💬 Reviews

    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.

    taho

    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.
    1. 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.
    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.
    1. 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.
    1. 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.
    Into a serving glass or small bowl, add layers of the tofu with tapioca pearls in between.
    1. Then divide the cooked tapioca pearls and sliced tofu between two dessert bowls. Set aside.
    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.
    1. 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.
    Fill each glass or bowl with brown sugar syrup. Enjoy warm or let it cool to enjoy cold.
    1. 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. tapioca pearl

    📖 Recipe

    featured image of taho

    Easy & Simple Taho

    Christie Lai
    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!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Cook Time 1 hour hr
    Total Time 1 hour hr
    Course Dessert
    Cuisine Filipino
    Servings 2
    Calories per serving 575 kcal

    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

    • Small pot
    • Measuring Set
    • Cutting Board
    • Santoku Knife
    • Kitchen Scale
    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

    More Delicious Dessert Recipes

    • coconut mango sago dessert
      Coconut Mango Sago Dessert
    • Kuih Seri Muka
      Kuih Seri Muka
    • protein chocolate chip blondie
      Protein Chocolate Chip Blondie
    • featured image of dairy-free vanilla bundt cake
      Dairy-Free Vanilla Bundt Cake

    Reader Interactions

    Comments

      Did you enjoy my recipe? Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Georgia

      May 18, 2023 at 10:13 am

      Is this a drink?

      Reply
      • christieathome

        May 29, 2023 at 2:58 pm

        No, it's more like a sweet dessert.

        Reply
    2. Laura

      April 07, 2022 at 3:03 pm

      5 stars
      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!

      Reply
      • christieathome

        April 07, 2022 at 4:26 pm

        Thank you Laura for making my recipe! I'm so happy you and your daughter enjoyed my recipe 🙂 Tofu + Boba are so underrated!

        Reply
    3. Rosemary

      December 16, 2020 at 4:20 pm

      5 stars
      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

      Reply
    4. Katherine | Love In My Oven

      December 14, 2020 at 11:17 pm

      5 stars
      I have never tried anything like this before! That brown sugar syrup sounds delicious!

      Reply
    5. Michelle | Sift & Simmer

      December 14, 2020 at 9:42 pm

      5 stars
      Never tried taho, but it sounds so delicious! The tapioca pearls are so pretty!

      Reply
    6. Heidi | The Frugal Girls

      December 14, 2020 at 3:55 pm

      5 stars
      I really appreciated your tip for using the smaller tapioca pearls. That will make preparing this yummy drink so much easier!

      Reply
    7. Katerina | Once a Foodie

      December 13, 2020 at 5:54 am

      5 stars
      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

      Reply

    Primary Sidebar

    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

    More about me →

    Footer

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    ↑ back to top

    Home

    • Home
    • Asian Recipes
    • Shop
    • Privacy Policy
    • Copyright Policy

    Contact

    • About
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Christie at Home