Every time I scoop up a spoonful of Taho Filipino Dessert, I’m transported back to lazy mornings at my lola’s house, where the air was filled with the sweet scent of simmering syrup. This dessert is pure comfort—soft, silky tofu layered with chewy sago pearls and a warm, caramel-like arnibal syrup. It’s not fancy, but it’s everything you need for a quiet moment of joy, whether you’re starting your day or winding down with a cozy sweet snack. This Taho Filipino Dessert is so easy to make, it’ll become your go-to when you crave something simple yet deeply satisfying.
Why You’ll Love This Taho Filipino Dessert
Here’s why this Taho Filipino Dessert will steal your heart:
- Gentle Sweetness: The brown sugar syrup adds a cozy, toffee-like warmth.
- Dreamy Texture: Silky tofu meets chewy sago for a perfect bite.
- Quick Prep: Ready in about 45 minutes, including setting time.
- Versatile: Perfect for breakfast, dessert, or a mid-afternoon pick-me-up.
- Nostalgic Charm: A taste of Filipino mornings that feels like a hug.
Ingredients for Taho Filipino Dessert
To make this comforting Taho Filipino Dessert (serves 4), you’ll need:
- 4 cups unsweetened soy milk (plain, no added flavors)
- 1 teaspoon agar-agar powder (dissolved in 1/4 cup warm water)
- 1 cup brown sugar (for that rich arnibal syrup)
- 1 cup water (for syrup)
- 1/2 teaspoon vanilla extract (optional, for extra warmth)
- 1/2 cup dry sago pearls (for chewy texture in this sweet snack)
Ingredient Tips:
- Soy Milk: Stick to unsweetened for a clean base that lets the syrup shine in your Taho Filipino Dessert.
- Agar-Agar: Gives a delicate, traditional set; gelatin works but is softer.
- Brown Sugar: Dark brown sugar brings deeper, molasses-like notes.
- Sago Pearls: White keeps it classic; brown adds a caramel hint.
- Vanilla Extract: A touch rounds out the syrup, but it’s optional for purists.
Directions for Taho Filipino Dessert
- Ready to whip up this cozy Taho Filipino Dessert? Here’s how I do it:
Prepare Silken Tofu
- I pour 4 cups unsweetened soy milk into a saucepan and warm it over low heat, stirring gently until it’s just warm, not simmering.
- I whisk in 1 teaspoon agar-agar dissolved in 1/4 cup warm water, mixing until smooth.
- I pour it into small glasses or ramekins and let it set at room temperature for 30 minutes—or 15 minutes in the fridge if I’m impatient—for a silky base.
Make Arnibal Syrup
- In a small saucepan, I combine 1 cup brown sugar with 1 cup water and simmer over medium heat for 5–7 minutes, stirring occasionally, until it thickens slightly and smells like warm toffee.
- I sometimes add 1/2 teaspoon vanilla extract for a softer flavor, then let it cool just enough to drizzle over my Taho Filipino Dessert.
Cook Sago Pearls
- I bring 4 cups water to a full boil, add 1/2 cup sago pearls, and cook for 10 minutes, stirring now and then, until they’re mostly translucent. I cover the pot, turn off the heat, and let them sit for 15 minutes until fully clear.
- I rinse them under cold water to stop the cooking and drain well for that perfect chewy bite.
Assemble and Serve
- I spoon 1–2 tablespoons of arnibal syrup over the set tofu, letting it soak in slowly.
- Then, I add a generous scoop of sago pearls for texture. I serve this sweet snack warm for a cozy feel or chilled on hot days, savoring each silky, chewy spoonful with a cup of tea or coffee.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: ~200 kcal per serving
- Macros per Serving: 35g carbs, 5g protein, 4g fat, 1g fiber
Variations for Taho Filipino Dessert
I love playing with this Taho Filipino Dessert to keep things fresh:
- Tropical Twist: Add a spoonful of mango or pineapple puree for a fruity kick.
- Nutty Crunch: Sprinkle crushed toasted almonds for a bit of texture.
- Spiced Syrup: Infuse the syrup with a pinch of star anise or cinnamon.
- Coconut Swap: Use coconut milk instead of soy for a richer flavor.
- Chilled Version: Serve cold with chilled syrup for a summer sweet snack.
Storage
I keep leftover Taho Filipino Dessert in an airtight container in the fridge for up to 2 days. To bring back that warm, silky vibe, I gently warm it in the microwave for 10–15 seconds. For longer storage, I store the tofu, syrup, and sago separately—syrup in a jar for a week, sago and tofu for 2 days—and reassemble before serving to keep this sweet snack fresh.
FAQs About Taho Filipino Dessert
Can I use a different sweetener for this Filipino tofu treat?
I sometimes swap brown sugar for coconut sugar to give this sweet tofu snack a lighter, tropical vibe, but brown sugar brings that classic, cozy depth I love.
What if I don’t have agar-agar for this silky Filipino dessert?
I substitute 1 teaspoon gelatin dissolved in water, but it makes the tofu softer and less stable when reheating this sweet snack.
Why rinse sago pearls after cooking?
Rinsing washes away excess starch and halts cooking, ensuring the pearls stay chewy and perfect for this Filipino tofu treat.
Can I make this sweet tofu snack ahead of time?
Yes, I prepare the tofu and syrup separately, storing them to assemble later, keeping this sweet snack fresh for up to 2 days.
What pairs well with this silky Filipino dessert?
I love enjoying it with a chilled glass of pandan tea, a slice of fresh mango, or alongside creamy buko pandan for a Filipino sweet snack spread.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Taho Filipino Dessert recipe is like a warm memory in every spoonful, blending silky tofu, chewy sago, and sweet syrup into pure comfort. Whether I’m enjoying it on a slow morning or sharing it with loved ones, it never fails to soothe the soul. So simple to make and endlessly adaptable, it’s a recipe I keep coming back to when I need a little joy. Give this Taho Filipino Dessert a try, and let it bring a smile to your day!
Taho Filipino Dessert
Ingredients
- FOR THE SILKEN TOFU
- 2 cups unsweetened soy milk
- 1 teaspoon agar-agar powder or 1 teaspoon gelatin for a custard-like texture
- 1/4 cup water
- FOR THE ARNIBAL SWEET SYRUP
- 1/2 cup brown sugar
- 1/2 cup water
- 1/2 teaspoon vanilla extract optional
- FOR THE SAGO PEARLS
- 1/2 cup small tapioca pearls white or brown
- 3 cups water for boiling
Instructions
- COOK THE SAGO PEARLS: Bring 3 cups of water to a boil in a pot. Add the tapioca pearls and boil for 15 to 20 minutes, stirring occasionally to keep them from sticking. Turn off the heat, cover the pot, and let the pearls sit for another 15 minutes until they turn fully translucent. Drain and rinse the pearls under cold water, then set aside.
- MAKE THE ARNIBAL SYRUP: In a small saucepan, combine brown sugar and water. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer. Stir occasionally until the sugar is completely dissolved and the syrup has thickened slightly, about 7 to 10 minutes. Add vanilla extract if using, then remove from heat and let it cool slightly.
- PREPARE THE SILKEN TOFU: In a small bowl, dissolve the agar-agar powder in 1/4 cup of water. Pour the soy milk into a saucepan and heat it gently over medium-low heat, making sure it does not boil. Stir in the dissolved agar-agar and continue to stir constantly for 5 to 7 minutes until the mixture starts to thicken slightly. Pour the mixture into serving glasses or ramekins and let it cool and set for about 30 minutes at room temperature, or place it in the refrigerator to speed up the setting.
- ASSEMBLE THE TAHO: Once the tofu is set, spoon a layer of warm or room-temperature arnibal syrup over the top, followed by a generous spoonful of sago pearls. Serve immediately while still warm or gently reheated.
Notes
- If using store-bought silken tofu, warm it gently before layering with syrup and sago. Adjust the sweetness of the arnibal to taste.
Did you Like This Recipe? Please Rate and Comment Below!