Taho
User Reviews
5
Taho
Description
In this Taho recipe, sago pearls are boiled repeatedly and rinsed multiple times under cold water to remove excess starch, ensuring a chewy texture without stickiness. The pearls become translucent and tender yet retain some bite. Silken tofu serves as the soft, smooth base for the dish.
The brown sugar syrup is prepared by boiling water with a tied pandan leaf to infuse a subtle aroma before adding dark brown sugar and simmering until dissolved. Once the pandan leaf is removed, the syrup has a fragrant sweetness that complements the neutral tofu and chewy sago.
When assembled, portions of silken tofu are layered or topped with sago pearls and generously drizzled with the brown sugar syrup, combining soft, chewy, and sweet elements characteristic of traditional Taho.
The recipe notes using soft silken tofu for best results and suggests substituting pandan leaf with vanilla extract if unavailable.
Ingredients
- 1 cup water
- 1 cup dark brown sugar
- 1 pandan leaf tied into a knot
- ½ cup sago pearls
- 2 packages silken tofu soft, 12 ounces each
Instructions
- In a pot over medium heat, bring enough water to cover sago pearls to a boil. Add sago pearls, stir gently, and cook for about 10 minutes or until translucent. Remove from heat, rinse well and drain.
- In the pot, add boiled sago and enough cold water to cover. Cook over medium heat, stirring occasionally, and bring to a gentle boil. When water has boiled for about 6 to 10 minutes, remove from heat, rinse well and drain.
- In the pot, add enough cold water to cover sago, and bring to a gentle boil. Repeat the process until pearls are tender but chewy and translucent with no white in the center.
- Under cold, running water, rinse sago a few times to remove excess starch. Allow to cool. Use as needed or store in simple syrup until ready to use.
- In a saucepan over medium heat, add water and pandan leaf and bring to a boil for about 2 to 3 minutes. Remove and discard pandan leaf.
- Add brown sugar. Stir continuously until sugar is dissolved. Simmer, stirring continuously, until mixture is slightly thickened and syrupy.
- Add cooked sago and continue to cook for about 2 to 3 minutes.
- Place tofu block in a cheesecloth-lined steamer and steam for about 7 to 10 minutes or until heated through.
- Alternatively, place tofu in an oven-safe dish, loosely wrap with plastic film, and microwave for about 40 to 50 seconds or until heated through.
- Using a wide, flat serving spoon, divide tofu into serving bowls. Spoon sago and syrup on top. Serve warm.
Notes
- Use soft silken tofu to achieve the smooth, delicate texture essential to Taho.
- If pandan leaf is unavailable, vanilla extract can be used to flavor the brown sugar syrup as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 39mg | 2% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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