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Ube Taho Recipe

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3.8 from 12 reviews

Ube Taho is a delightful Filipino snack and dessert featuring silken tofu topped with sweet arnibal syrup, chewy tapioca pearls, creamy ube halaya, and milk. This velvety and comforting treat combines the subtle flavor of tofu with the vibrant taste of ube, offering a unique and satisfying experience that is perfect for breakfast or dessert.

Ingredients

Tapioca Pearls

  • 3 cups water
  • ⅓ cup small tapioca pearls (or sago)

Arnibal (Brown Sugar Syrup)

  • 1 cup brown sugar (light or dark; can also use muscovado)
  • ¾ cup water
  • 1 teaspoon ube extract

Other Ingredients

  • 16 ounces silken tofu (drained)
  • ½ cup ube halaya
  • 1 cup milk (any kind, oat milk recommended)

Instructions

  1. Cook the tapioca pearls: In a medium pot, bring 3 cups of water to a rolling boil. Stir in ⅓ cup small tapioca pearls. Slightly lower the heat and let simmer uncovered for 10-15 minutes, or until the tapioca pearls turn from white to mostly translucent.
  2. Let tapioca rest: Turn off the heat and cover the pot with a lid. Allow the tapioca to sit for 10 minutes or until the pearls are fully translucent. If some pearls still have white centers, cover again and let sit for an additional 2-3 minutes.
  3. Rinse tapioca pearls: Transfer the cooked tapioca pearls to a fine mesh strainer and rinse with cold water to stop cooking and remove excess starch. Set aside in a bowl.
  4. Prepare the arnibal syrup: In a small pot, combine 1 cup brown sugar and ¾ cup water. Stir and cook over medium heat until the sugar fully dissolves, about 3-4 minutes. Remove from heat and stir in 1 teaspoon ube extract.
  5. Mix tapioca with arnibal: Add a few splashes of the arnibal syrup to the cooked tapioca pearls and gently mix to hydrate and lightly color the pearls.
  6. Warm the tofu (optional): If you prefer warm tofu, microwave the silken tofu on a microwave-safe plate for 1-2 minutes. Use a spoon to remove any excess liquid.
  7. Assemble the taho: Scoop silken tofu into your serving cups. Add a portion of the arnibal-coated tapioca pearls, a spoonful of ube halaya, and then top each serving with milk.
  8. Serve and enjoy: Stir your ube taho before eating. Add more arnibal syrup if you like it sweeter. Enjoy this creamy, sweet, and textured delight!

Notes

  • Use small tapioca pearls or sago for the best texture in taho.
  • Ube extract adds vibrant color and flavor to the arnibal syrup; adjust quantity to taste.
  • Silken tofu should be well-drained to avoid watery taho.
  • You can substitute oat milk with any milk of your choice.
  • Microwaving tofu is optional; taho can be enjoyed cold or warm.
  • Store leftover arnibal syrup in the refrigerator for up to one week.
  • For an extra ube flavor, swirl in additional ube halaya when serving.

Find it online: https://marthatasty.com/ube-taho-recipe/