How to Make Taho

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Taho is a humble and simple staple food in the Philippines. You can buy it as street food from a Magtataho (Taho vendor) and usually served warm and freshly made.

And when I was a child, whenever I heard the vendor shout ‘tahoooooo,’ I will quickly find the largest mug in our kitchen and rushed my feet outside of our house to buy this sweet Filipino breakfast. 😃 And at the weekends, I don’t mind waking up early just to have this pre-breakfast treat.

How to assemble the Taho

What is good with homemade Taho is that you can double the amount of sugar syrup or arnibal and sago to your liking! 😉🤗

Using a shallow ladle or spatula, lightly shave a piece of soft tofu.

Slide the tofu into your individual glass or serving container.

Place 2 to 3 tablespoon of sugar syrup and a couple of a spoonful of sago or tapioca pearls.

Serve and enjoy the Taho while warm.

Taho is made from silky soft tofu topped arnibal or sweet syrup, and cooked sago (small tapioca pearls), lots of it! 😉

Making homemade tofu requires that you make your own soy milk. Because store-bought soy milk is not a good choice for homemade tofu, you will also need Epsom salt or gypsum/calcium sulfate, which is difficult to find. So, to make my life easier, I’m going to use the store-bought silken tofu. I find them in our local Vietnamese Asia store here in Denmark.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊

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For 2 servings, you will need:

For the silken tofu

  • 300 grams silken tofu (original flavor)
  • water, for steaming the tofu

For the sweet syrup or arnibal

  • 1 cup to 1 1/2 cups (200 to 300 grams) brown sugar
  • 1/2 cup (120 grams) hot water, for cooking the sugar (sweet syrup)
  • 1/2 to 1 tsp vanilla extract or vanilla essence

For the sago

  • 1/4 cup small tapioca pearls (sago)
  • 3 cups water, for cooking the sago


For the taho

  1. Steam silken tofu in a steamer for about 15 to 20 minutes in low heat.

For the arnibal or sweet syrup

  1. Combine sugar, water, and vanilla in a saucepan and bring to a boil on medium heat. Bring down to a simmer until the sugar dissolves about 5 to 7 minutes. Turn off the heat then set aside to cool a little bit. Note: Adjust the sweetness of your arnibal according to your taste.

For the tapioca pearls or sago

While steaming the silken tofu, in a small saucepan, boil 5 cups of water over medium-high heat. Once boiling, add the tapioca pearls or sago while stirring to keep the sago from sticking to each other. Switch to medium-low heat and simmer the sago for about 12 to 15 minutes or until they are almost translucent.

Note: Don’t boil sago at a rapid boil, it will break them apart and makes the tapioca pearls too mushy.

Drain, rinse under cold water and transfer into a bowl. Add about 2 tbsp arnibal and stir, this is to keep the sago from sticking to each other.

How to assemble Taho

In a glass or bowl, alternately puto tofu, sago, and arnibal. Enjoy!


  • The number of servings depends on how you serve your taho.
  • Adjust the sweetness of your arnibal according to your taste.
  • If you want to make a bigger batch, store the tofu, sago, and arnibal separately.
  • Tapioca pearls cooking times vary depending on the size.
  • Always add your sago or tapioca pearls when your water boils.


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