Easy & Simple Taho
User Reviews
5
Easy & Simple Taho
Description
The recipe begins by cooking tapioca pearls, either large or small, in boiling water until they become translucent and achieve a soft, chewy texture. This process involves boiling, covering, and soaking while tasting to confirm doneness. After cooking, the pearls are strained and rinsed to remove excess starch.
Silken tofu is gently removed from its packaging, preserving its delicate texture, and then topped with the prepared tapioca pearls. A brown sugar syrup is prepared separately by combining brown sugar with water and a pandan leaf tied in a knot, or alternatively, vanilla or pandan extract. This syrup is simmered to infuse flavor and dissolve sugar, then poured over the tofu and tapioca to finish the snack.
Taho is a comforting dessert or snack characterized by the blend of silky, chewy, and sweet elements that invite slow enjoyment. The pandan leaf provides a subtle floral aroma enhancing the syrup's sweetness.
Ingredients
- 10.5 oz silken tofu (aka soft tofu)
- ¼ cup tapioca pearls large or small uncooked kind both work (do not use minute tapioca)
- 1 cup brown sugar dark or light brown (or sub with coconut sugar)
- ½ cup water cold
- 1 pandan leaf tied in a knot (or sub with 1 teaspoon of vanilla extract or pandan extract)
Instructions
- For large tapioca pearls: Bring a medium pot filled with 8 cups or 1.89 litres of water to boil on high heat. Add large tapioca pearls, reduce to medium heat and boil for 30 minutes uncovered. Turn off the heat, cover and let the pearls soak in the hot water on the heat source for another 30 minutes until soft and chewy by performing a taste test (even if you see a white dot in the center). If the center is still hard, repeat the whole process again until soft and chewy. For small tapioca pearls: bring a medium pot filled with 8 cups or 1.89 litres of water to boil on high heat. Add small tapioca pearls, reduce to medium heat and boil for 10 minutes uncovered. Then turn off the heat, cover and soak for another 10-15 minutes on the heat source, until fully translucent and the white dot is gone.
- Then strain the cooked pearls in a fine sieve and rinse them under cold running water to remove excess starch. Then strain out any excess water.
- Next remove silken tofu from packaging and strain out the liquids. Transfer the tofu to a cutting board and gently slice into thin layers with a sharp knife.
- Then divide the cooked tapioca pearls and sliced tofu between two dessert bowls. Set aside.
- Next in a small pot, add cold water, brown sugar and a tied pandan leaf. Bring it a boil for 2-3 minutes while stirring until the sugar has dissolved. Remove the pandan leaf and remove off heat.
- Lastly, fill each glass or bowl with some brown sugar syrup. Enjoy warm or let it cool to enjoy cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 131g | 44% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 42mg | 2% |
| Potassium | 418mg | 9% |
| Fiber | 0.3g | 1% |
| Sugar | 111g | 222% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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