“Taho is traditionally served by street vendors, who carry containers with tofu, tapioca pearls and brown sugar syrup, calling out ‘Taho!’ as they roam the streets. This recipe allows you to recreate this classic Filipino snack at home.” – Luisa Brimble. You’ll need a bamboo steamer for this recipe.
METHOD
1.Bring 8 cups (2L) water in a large saucepan to the boil over high heat. Add the tapioca pearls and stir gently to prevent sticking. Boil for 12-15 minutes, stirring occasionally until translucent. Remove from heat and stand for 15 minutes, stirring occasionally.
2.Meanwhile, place the sugar, pandan leaf and 1/2 cup (125ml) water in a medium saucepan over medium heat. Cook, stirring constantly, until sugar dissolves. Bring to a simmer and simmer, stirring occasionally, for 5 minutes or until mixture thickens to a syrup. Remove from heat, discard pandan leaf and keep mixture warm.
3.Drain and rinse tapioca under cold water. Transfer to a medium bowl and add 2-3 tbs brown sugar syrup to prevent sticking. Gently toss to coat.
4.For the silken tofu, fill a deep saucepan with water and place over medium-high heat. Bring the water to the boil. While the water is heating, take the silken tofu out of its packaging and gently place it in a small bowl. Place the bowl in a bamboo steamer. Once the water in the pan is boiling, set the bamboo steamer on top of the pan. Steam the tofu for 2-3 minutes to achieve a delicate texture.
5.To serve, alternate scoops of warm silken tofu and tapioca pearls into glasses to form layers, finishing with a spoonful of tapioca pearls. Drizzle warm brown sugar syrup generously over the top.
