Homemade Taho

Taho (Tagalog: [tɐˈhoʔ]) (Chinese: 豆花; Pe̍h-ōe-jī: tāu-hoe) is a Philippine snack food made of fresh soft/silken tofu,arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls).[2] This staple comfort food is a signature sweet and taho peddlers can be found all over the country. The Indonesian and Malaysian equivalent of this snack is tauhue. – Wikipedia


  • 1 pack silken tofu, the softest you can find
  • 1 cup arnibal (more or less)
  • sago






  1. If you can’t find pre-cooked sago in your area, and dried sago is available, I suggest you cook the sago ahead of time. For this taho recipe, I used the small variety.
  2. For the arnibal or the sweetener, I used kitul jaggery but you can use panocha or brown sugar syrup instead. To make a jaggery syrup, in a saucepan, combine water and jaggery, bring to a boil until the jaggery has fully melted. Set aside.
  3. Prepare a double boiler. Take the tofu out of the box, then slice thinly, you can use a vegetable peeler to do this. Put in the bowl of your double boiler, add 2 tbsp water to the tofu just to moisten then cover, cook over low heat just until the tofu is heated. I do not recommend cooking the tofu for too long since it can affect the texture.
  4. To assemble. In a mug, cup or glass, put as much sago you want, add 1 tsp syrup then tofu repeat the same process until you reach the amount you like. Top with syrup and sago. Just remember the arnibal can be extremely sweet.



This is how a jaggery looks like also known as palm treacle.


In case you are not familiar on how to cook sago, here is how I do it.


  1. In a saucepan, boil water. enough to submerge the dried sago and the cooked sago.
  2. Add the amount of sago you want to cook, cover.
  3. Turn the heat on low and let the sago reach to a boil, stir, keep it to a gentle boil for 15-20 minutes, covered.
  4. Turn off and leave it to cool completely. Check the sago if it is completely translucent. You don’t want an undercooked sago, it will be hard to eat.
  5. If at this time, the sago is not yet cooked. Change the water, transfer the sago in another bowl and bring the water to a rolling boil. Turn the heat on low and transfer the sago back to the water and (gentle) boil again for at least 5 minutes, covered. Turn off heat and cool completely. Repeat the process until the sago is completely translucent but not overcooked.
  6. Sweeten as desired. DO NOT forget to check the sago occasionally, as soon as you see its translucent, stop cooking, rinse with cold water and sweeten as desired.
  7. DO NOT cook sago on high or medium heat or keep the sago boiling for too long,  chances are the sago will break or melt before its cooked.

I did not put any measurement in assembling your taho since its like making juice, you make it based on your own preference.



3 thoughts on “Homemade Taho

  1. Taho has been too common here in the Philippines that I haven’t thought about how to do it. Even if it’s common, I can totally understand the beauty of creating things all by yourself instead of just buying them. Thank you for sharing this! 🙂


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