Taho
Taho is a Filipino delicacy made of silken tofu, sago pearls, and brown sugar syrup. It's a delicious vegan soy dessert traditionally enjoyed for breakfast or any time you need a quick boost of energy.
Instructions
In a pot on 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 on 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.
In a saucepan on medium heat, add water and pandan leaf and Get it boiling 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.
Drop in cooked sago and Keep cooking 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.
For best results, use soft silken tofu.
You can substitute vanilla extract in place of pandan leaf.