I miss the voice of magtataho summoning kids and adults alike to his taho, the custard-like shaven silken tofu with brown sugar syrup and chewy sago pearls. In the Philippines taho is eaten as breakfast, snack, or dessert. I remember my son, armed with a large glass tumbler, used to wait for the lilting voice of the magtataho yelling tahooo, tahooo!
Here in the US we usually have taho as a dessert in Chinese dimsum restaurants where it is served with warm ginger flavored white syrup. Very yummy too.
It is easy to prepare taho at home. Get the softest silken tofu available, I prefer the ones in tubes from the Korean grocery. Cook large-size Philippine tapioca pearls (sago), then boil equal amounts of brown sugar and water for 10 minutes. Shave the tofu using a spoon into a tumbler, add sago, pour the still warm syrup and enjoy taho any time of the day.
To cook sago: In a medium saucepan, heat 4 cups of water, bring to a rapid boil. Add ½ cup uncooked sago pearls, lower heat to medium-high and boil uncovered until the middle portion of the sago is almost clear. Drain and transfer into a bowl with cool water. The sago will turn transparent all throughout in a few minutes, they will be chewy just the way I like them.
To cook ginger-flavored syrup: Boil uncovered for 15 minutes equal amounts of water and white sugar with a quarter-inch thick slice of peeled fresh ginger.
4 comments:
Oh my... if my husband saw this, I know for sure he would want me to make it ASAP! Looks great and just reading the title, I can hear the taho peddlers coming down the street!
Thanks for telling that sago shouldn't be boiled till fully clear. I guess I overcooked sago before, they stick together and totally not chewy at all.
I love TAHO.. usually like it chilled! Though warm taho is best in the morning ;)
I use Soy Pudding for taho
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