Ube Taho
If you'd ever had the popular Filipino street food, taho, you will love my ube taho recipe! It's made with soft tofu, small tapioca pearls, and arnibal (brown sugar syrup), milk, and ube halaya (ube jam). I love eating it warm or cold during any time of the year!
Servings: 4 servings
Calories: 442kcal
Equipment
- medium pot
- small pot
- serving cups
- ladles for serving
Ingredients
For the tapioca pearls:
- 3 cups water
- ⅓ cup small tapioca pearls or sago
For the arnibal (brown sugar syrup):
- 1 cup brown sugar light or dark; can also use muscovado
- ¾ cup water
- 1 teaspoon ube extract
Assembly:
- 16 ounces silken tofu drained
- ½ cup ube halaya
- 1 cup milk any kind, I used oat!
Instructions
Cook the tapioca pearls:
- In a medium pot, bring 3 cups water to a rolling boil. Stir in ⅓ cup small tapioca pearls. Slightly lower heat and simmer uncovered for 10-15 minutes, or until tapioca turns from white to mostly translucent.
- Turn off heat and cover pot with lid. Let tapioca sit for 10 minutes, or until pearls are fully translucent. If the pearls still have small white dots in the center, cover pot with lid again and let sit for another 2-3 minutes.
- Transfer tapioca pearls to a fine mesh strainer. Rinse with cold water to stop them from cooking and get rid of excess starch. Transfer to its own bowl.
Cook the arnibal:
- In a small pot, add 1 cup brown sugar and ¾ cup water. Stir and cook on medium heat until the sugar fully dissolves, about 3-4 minutes.
- Remove from heat and stir in 1 teaspoon ube extract.
- Add a few splashes of arnibal to the cooked tapioca pearls and gently mix. You just want to hydrate the pearls and add a bit of brown color.
Assemble taho:
- If you want warm tofu, feel free to microwave your tofu on a microwave-safe plate for 1-2 minutes.
- Scoop slices of tofu into your serving cups. Add tapioca, ube halaya, and arnibal. Top with milk.
- Stir ube taho and enjoy! If you want it sweeter, add more arnibal to your liking.
Video
Notes
Storage instructions:
Assembled taho is best eaten fresh, as cooked tapioca/sago pearls harden when refrigerated. However, you can store the tofu, arnibal, and ube halaya in separate airtight containers in the fridge for up to 5 days, and make the sago fresh.
Nutrition
Serving: 1 serving | Calories: 442kcal | Carbohydrates: 86g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 310mg | Fiber: 1g | Sugar: 80g | Vitamin A: 123IU | Calcium: 176mg | Iron: 2mg
