Taho - Arnibal, Ube, & Pandan
You won't be able to resist the sweet creamy taste of this delicious dessert! Enjoy the silken tofu and sago bathed in a housemade syrup. Your family will love this recipe for its simplicity as well as its delicious flavors!
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Servings: 4
Equipment
- 3 mason jars or heatproof containers
Ingredients
- 1 package silken tofu
- 100 grams large sago pearls
- 1 liter water for boiling
Arnibal
- 1 cup muscovado sugar or brown sugar
- ½ cup water
Ube Syrup
- 1 cup sugar
- ½ cup water
- ⅛ tsp ube extract
Pandan Syrup
- 1 cup sugar
- ½ cup water
- ⅛ tsp pandan extract
Instructions
Prepare the sago
- Cook sago pearls according to package instructions, or use our basic double-boiling method provided in the next steps.
- For 100g large sago: bring to boil 1 liter of water. Once boiling, add the sago and cook for 15 minutes.
- Rinse the sago with cold water to stop the cooking. Submerge the sago in a bowl of water and refrigerate overnight.
- The next day, repeat the boiling procedure except for only 10 minutes. Rinse again with cold water.
- Submerge the sago in a bowl of water for 3 hours in the fridge or until they are translucent.
Make Arnibal
- In a saucepan over medium heat, dissolve brown sugar in water. Stir to prevent burning. Bring the syrup up to boiling then remove from heat. (You may simmer it for longer if you prefer a thicker syrup)
- Set aside the arnibal in a heatproof mason jar or container.
Make Ube and Pandan Syrups
- In a saucepan over medium heat, dissolve white sugar in water. Stir to prevent burning. Bring the syrup up to boiling then remove from heat. (You may simmer it for longer if you prefer a thicker syrup)
- Set aside the syrup in a heatproof mason jar or container.
- Let the syrup cool for at least 5 minutes. Mix in the the extract.
- Repeat these steps for the other flavor.
Assembly
- In a serving cup or bowl, add alternating layers of tofu and sago pearls.
- Pour the syrup on top. You may pour as little or as much as you prefer. Stir and enjoy!
Notes
- Serving amount for this recipe is dependent on size of your tofu block and size of your serving cups. The sago, arnibal, and other syrups provide for many servings. The taho pictured in this blog post made for about 3.5 dessert cups, where we used up a whole block of tofu and had plenty of leftover syrup and sago.
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