Taho, also known as sweet tofu pudding, is a very popular sweet snack for Filipinos. It’s cheap yet, packed with protein goodness. I grew up eating this for breakfast and I remember how I used to rush over to our ancestral home’s gate whenever I hear the street vendor outside holler “taaaahoooo!”
I had to improvise every time I’d crave for this and I’d always end up disappointed. The taste is just not as authentic as from back home. Thanks to my folks, they found me this to experiment with. Then, the rest is history.
Yield: 8 servings
Prep time: 6 1/2 hours (includes resting)
Cook time: 30 minutes
185g soybeans, soaked in water for 6 hours
45g soybean pudding powder
8 cups water, divided
1 tablespoon granulated sugar, optional
1. After soaking, wash and gently clean the soybeans under running water.
2. In a blender, puree the soybeans with 6 1/2 cups water. This becomes soy milk.
3. Strain the soy milk using a cheesecloth and squeeze until you get all the milk.
4. In a sauce/stock pot, boil the soy milk in medium high heat. Stir occasionally to prevent overflowing. Once it boils, lower the heat and simmer for 20 minutes. Add the sugar, if desired.
5. While the soy milk simmers, dissolve the soybean pudding powder with the remaining 1 1/2 cups of water in another large pot (or any pot that retains heat well). Set aside.
6. When the soy milk is done simmering, stir the soybean pudding mixture once more to make sure it’s completely dissolved. Immediately pour the hot soy milk into the pot from a height of 1 1/2 feet. DO NOT STIR at this point!
7. Cover the pot with a hand towel then with the lid. Let the curd set peacefully for 30 minutes.
8. Serve with brown sugar syrup (recipe follows) and cooked tapioca pearls (optional).
Brown Sugar Syrup:
1 1/2 cups firmly packed brown sugar
1 cup water
In a small sauce pan over medium heat, dissolve brown sugar in water. Let boil then simmer for 10 minutes, or until slightly reduced.
Recipe by JG