Taho is one of my favorite warm and cozy Filipino desserts that hits the spot any time of day. This easy, sweet, and comforting dessert, made with silky tofu, chewy sago, and a rich brown sugar syrup called arnibal, is surprisingly easy to make at home.
If you’ve never had taho before, you’re in for a seriously nostalgic, melt-in-your-mouth experience that’s perfect for any time of the year!
What is Taho (Filipino Silken Tofu Dessert)?
Taho is a classic Filipino street food that street vendors typically sell in the mornings, scooped into cups and layered right in front of you.
This taho recipe is made with just a few simple ingredients: silken tofu, sago (also known as tapioca pearls), and arnibal, a thick and syrupy brown sugar sauce.
The combination is sweet, silky, and just the right amount of chewy. Whether you’ve had it before or this is your first time trying it, this taho Filipino dessert is comfort in a cup.
Why You’ll Love This Taho Recipe
- Very easy to make at home: You only need five ingredients and a few simple steps—no fancy tools required.
- Sweet and comforting: The warm tofu and syrup combo feels like a hug in dessert form.
- Customizable and fun: You can tweak the sweetness, add toppings, or try different flavors in the arnibal taho syrup.
- Unique but approachable: Even if you didn’t grow up eating taho, the flavors are super familiar and easy to love.
If you love this dessert, check out my Black Sesame Glutinous Rice Balls in Coconut Ginger Soup and Butterfly Pea Coconut Sago!
Ingredients
- Silken Tofu: This is the creamy, custard-like base that makes taho so smooth and delicate. Make sure you use silken tofu, not soft tofu!
- Sago or Tapioca Pearls: These add that chewy, bouncy texture that makes each bite interesting.
- Note: While sago and tapioca pearls are often used interchangeably, tapioca pearls and sago are made from different sources: tapioca pearls from cassava root starch and sago from the pith of the sago palm. You can use either for this recipe!
- Brown Sugar: Used to make arnibal for taho, bringing a deep, molasses-y sweetness.
- Water: Helps dissolve and simmer the sugar into a syrup.
- Vanilla Extract: Adds a warm, sweet aroma to the arnibal taho syrup.
Customizations
- Try using warmed maple syrup instead of regular brown sugar which gives you a similar flavor.
- You can garnish with chopped peanuts for an added crunch.
- Try adding a few drops of pandan or taro extract for different taho flavors!
- Add ice and keep the silken tofu cold if you want a chilled version of this treat.
How to Make Taho (Filipino Silken Tofu Dessert)
Cook the Sago
Bring 6 cups of water to a boil in a medium pot. Add the sago and cook uncovered for 10 minutes, stirring occasionally, until translucent.
Turn off the heat, cover the pot, and let it sit for 5 minutes. Then, drain and rinse the sago under cold water for 30 seconds to stop the cooking process.
Steam the Tofu
While the sago rests, set up a steamer over medium heat. Place the silken tofu on a heatproof plate or shallow bowl. Steam for 8 to 10 minutes, then carefully remove and drain any excess water.
Make the Arnibal Taho Syrup
In a small saucepan over medium heat, combine the brown sugar, ¾ cup of water, and vanilla extract.
Let it simmer for about 5 minutes until the sugar is fully dissolved and the mixture thickens slightly into a syrup.
Assemble Your Taho
Grab a medium glass or small bowl. Add a big spoonful of steamed tofu, followed by 1 to 2 tablespoons of arnibal syrup, then a scoop of cooked sago.Repeat the layers until the glass is full.
This recipe makes about 2 to 3 servings, depending on how generous you are with each layer.
Storage
Taho is best enjoyed warm and fresh, but you can store the tofu, syrup, and sago separately in the fridge for 1 to 2 days and reheat gently before serving.
Tips
- Be gentle with the tofu: Silken tofu is super delicate, so use a spoon to scoop it softly to keep the texture intact.
- Don’t overcook the sago: Once it turns translucent and chewy, it’s ready—overcooking will make it mushy.
- Syrup thickness is key: Let the arnibal taho syrup simmer just long enough to thicken slightly but not caramelize—it should still be pourable.
Taho (Filipino Silken Tofu Dessert)
Equipment
Ingredients
- 1 pack silken tofu 16 oz.
- ⅓ cup sago or tapioca pearls
- 1 cup brown sugar
- ¾ cup water
- 1 teaspoon vanilla extract
Instructions
- Bring 6 cups of water to a boil in a medium pot. Add sago and cook uncovered for 10 minutes, until translucent. Turn off heat, cover, and let sit for 5 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.
- Prepare a steamer over medium heat. Place tofu on a heatproof plate and steam for 8–10 minutes. Remove carefully and drain excess water.
- In a saucepan over medium heat, combine brown sugar, water, and vanilla. Simmer for about 5 minutes until thick and syrupy.
- To assemble, add a large spoonful of tofu, 1–2 tablespoons of brown sugar syrup, and a large spoonful of sago in a medium glass. Repeat layers until full. Makes 2–3 servings. Serve warm and enjoy!
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