This recipe captures the essence of Filipino culinary culture, offering a delightful blend of textures and flavours. The tapioca pearls, cooked until tender and translucent, provide a satisfying chewiness that contrasts beautifully with the delicate smoothness of the silky tofu. The warm brown sugar syrup, infused with the subtle fragrance of pandan leaves (if available), adds a rich sweetness that ties the dish together.
Ingredients:
- 1 cup (190g) Tapioca Pearls
- 1 cup (250g) firmly packed brown sugar
- 1 pandan leaf, knotted (optional, available from Asian grocers)
- 300g packet of silken tofu, drained
Method:
Rinse the tapioca pearls in cold water. Bring 4 cups of water to the boil in a saucepan. Add the tapioca pearls and cook according to the packet instructions until tender and translucent. Stir occasionally to prevent sticking. When cooked, drain and set aside.
In another saucepan, combine 1 cup of water with the firmly packed brown sugar and knotted pandan leaf (if using). Bring to the boil, stirring occasionally, until the sugar is completely dissolved. Reduce the heat and simmer for about 5-7 minutes, or until the syrup thickens slightly. Remove and discard the pandan leaf.
Cut the drained silken tofu into small cubes or scoop into serving bowls.
To serve, spoon a few cooked tapioca pearls over the silken tofu in each serving bowl.
Pour the warm brown sugar syrup generously over the tapioca pearls and tofu.
Enjoy the Sweet Filipino Tofu (Taho) warm as a comforting breakfast or snack.
