TAHO

“A Sweet Pinoy Streetfood”

There is nothing better than a good breakfast to start a good morning. Know what else makes it better? The moment you hear that sweet sound of your local magtataho yelling that sweet word you’ve been wait for since you woke up: Tahooo! Taho is Philippines street food that is made of Soy Pudding with Sago Pearls and Brown Sugar Syrup (Arnibal). There are variations with the use of syrup like Ube and Starwberry. Taho can be enjoyed as a light breakfast or as a mid-afternoon snack. But really, if you want it, you can have it any time of the day.

Origins

Taho is indubitably one of the most popular snacks in the Philippines for both adults and children. Its origins aren’t clearly defined but most scholars agree that this snack is definitely derived from the Chinese traders.

Common accounts claim that taho is a product of the trading relationship between the Philippines’ ports and the Chinese trader who sought business with us. It was in this trade where the Filipinos at the time adapted a Chinese snack called “douhua” (which means “tofu pudding” or “soybean pudding” and called it “taho”. This happened decades before the Spanish colonization of the Philippines.

The Filipinos at the time sought for the snack because of its cool and refreshing taste. It was unique to them as it piqued interest and also because sweet snacks were for the rich and powerful. Taho is a snack that everyone can definitely afford and enjoy.

This staple Philippine street food has made its way inside the malls too but there is nothing like enjoying a cup of taho on the street.

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The recipe of softened tofu with arnibal syrup and sago pearls is a sweet tooth’s delight but there are other flavors including the well-known strawberry taho in Baguio City.

This popular street food is commonly peddled on the streets in large aluminum buckets and is often served warm. To re-create the experience at home, I usually steam the silken tofu block for a few minutes but quickly zapping it in the microwave works, too. The arnibal is pretty easy to make, just equal parts of brown sugar and water simmered over low heat until sugar is dissolved and mixture slightly thickens. I like to add vanilla extract or pandan leaves for a boost of flavor. I also like to briefly simmer the cooked sago in the syrup to absorb a bit of the sweetness. 

Preparation

Taho vendors, or magtatahos, would prepare the ingredients before dawn. The most important ingredient is the tofu; which serves as the core of the snack. This fresh and soft tofu is processed in a way that makes its consistency and texture similar to that of custard. This can also be made from scratch with a tofu mix.

When it comes to sweetening this snack, an ingredient known as arnibal is used, which is made by turning brown sugar into syrup. This is done by heating, caramelizing, and mixing it with water; creating a thick, amber-colored liquid. Sometimes, other flavors such as vanilla are added to this. Sago pearls, which can be bought from the local market, is boiled until the consistency becomes gummy and the appearance becomes a translucent white.

These ingredients are then put into two aluminum buckets that are connected with a yoke or placed in a pedicab (a common Filipino mode of transport that involves a bike with a side car attached). In one bucket – usually the bigger one – is the tofu base while the smaller bucket contains the arnibal and sago mixed together.

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Ingredients

• 1 cup water
• 1 cup dark brown sugar
• 1 pandan leaf, tied into a knot
• 1 cup cooked sago
• 2 (12 ounces each) packs extra soft tofu

Instructions

1. In a sauce pan over medium heat, add water and bring to a boil for about 2 to 3 minutes. Remove and discard pandan leaf. Add brown sugar. Stir continously until sugar is dissolved. Simmer, stirring continously, until mixture slightly thickens. Add cooked sago and continue to cook for about 2 to 3 minutes.
2. Place tofu block on a cheesecloth-lined steamer and steam for about 7 to 10 minutes or until heated through. Alternatively, place tofu in a oven-safe dish, loosely wrap with plastic film and microwave for about 40 to 50 seconds or until heated through.
3. Using a wide, flat serving spoon, divide tofu into serving bowls. Spoon sago and syrup on top. Serve warm.

Thank you for reading:

Posted By: Bryle Keith Tampos/12-Honesty