• 300 grams silken tofu
  • ¼ cup large tapioca pearls or you may use the small ones (which require less time)
  • 1 cup brown sugar
  • ½ cup water
  • 1 pandan leaf tied (optional)


  • The night before, boil the large tapioca pearls according to package instructions (25 minutes over medium flame) and let it sit covered overnight at room temperature and re-boil again the next day. TIP: To reduce time, use small tapioca pearls. Boil the pearls for 15 minutes and let them sit for another 15 minutes. Strain and rinse under cold water to keep them bouncy.filipino taho
  • On the day of serving, steam your tofu for 10 minutes until it’s hot. For presentation, transfer to a cutting board and slice into thin layers or dice it.filipino taho
  • Into the glass, add layers of the tofu with tapioca pearls in between.filipino taho
  • Then in a small pot, add water, brown sugar and your tied pandan leaf. Bring it a boil until the sugar has dissolved. Remove the pandan leaf.filipino taho
  • Fill each glass with your brown sugar syrup. Enjoy warm or let it cool to enjoy cold.filipino taho

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