Taho is one of my favorite Filipino street food. It is simply just steamed tofu with sago syrup (10x better than boba). Sago in Filipino means round chewy pearls. Unlike tapioca pearls in boba, sago is made from palm starch.
To take things up a notch, my ex-wife would add ube halaya into taho. The trick is to cook the sago the day before and allow it to plump up overnight chilled in the fridge. The rest is just the magical combination of syrup, tofu and coconut milk.
Satisfaction every time...
Whenever I travel, I would roam the streets to eat and never in restaurants. Because that's where you learn all the true culture and history. And a simple dish like taho brings a smile to my face every time I have it.
Ingredients:
(Serve 4)
Sago, 45g
Dark Muscovado Sugar, 30g Adjust To Preference
Granulated Sugar, 30g Adjust To Preference
Ube Extract, 1 TSP
Silken Tofu, 500g
Ube Halaya Homemade, 30g
Coconut Milk, 120g
Equipment:
Sauce Pot
Steamer
Directions:
Please visit my "Ube Halaya Toast" page for the recipe.
Fill a sauce pot with about 3 inches of water.
Bring it up to a boil and add in the sago
Continue cooking until the sago is translucent and al dente.
Remove from heat and drain.
Leave it under running water for 1 to 2 mins to prevent clumps.
Transfer into a bowl.
Add just enuff water to fully submerge the cooked sago.
Cover with cling film and chill in the fridge overnight.
The next day, the sago should plump up a bit.
Drain the sago and transfer it into a pot.
Add 120g of water into a sauce pot, along with the sugar and ube extract.
Stir to combine well and bring it up to a simmer over medium heat.
Continue cooking for about 2 to 3 mins or until syrupy.
Remove from heat and set aside.
Steam tofu in a steamer for about 5 to 7 mins.
The tofu should release some of its liquid.
Drain off the excess liquid and set it aside.
In a sauce pot over medium heat, add the ube halaya and coconut milk.
Stir to combine well and bring it up to a simmer.
Simmer for about 2 to 3 mins.
Remove from heat and set aside.
To assemble, add some of the sago mixture into serving glasses.
Followed by some of the steamed tofu and the coconut milk mixture.
Keep layering, like tiramisu, with tofu and coconut milk mixture.
I add in some sago mixture to the middle layer.
Top the taho off with some more of the sago mixture.
Serve immediately while it's still warm.
If you never have Ube Taho, you are missing out a lot...
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