How To Make Taho
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How To Make Taho

Many people love Filipino delicacy. One of the most delicious and popular food of the Philippines is taho. This article explains the preparation for taho and its ingredients.

Need an idea on what small business to take? Go to the food of industry. It is the industry that people will find to resist because people need to eat in order to survice. Have you ever heard of taho? If not, taho is a Filipino street food. It actually originated from Chinese but was passed on to the Philippines because of trading.  It is a soft-gelatin like snack made from soybeans with caramel and tapioca pearls which is also known as sago. Making one to eat for snack or as a source of income is a good idea. Taho is very delicious and also nutritious.  If you want to make one, check out the steps and ingredients. 

Ingredients:

  1. 22 ounces extra soft tofu
  2. 1 ¼ cup brown sugar
  3. ½ cup uncooked tapioca pearls
  4. 4 ½ cups water

Procedure:

1. Pour 4 cups of water in a cooking pot and bring to a boil.

2. Put-in the tapioca pearls and cook for 40 minutes in medium heat.

3. Add ¼ cup brown sugar and mix well.

4. Turn off the heat and let the tapioca pearls sit on the cooking pot until room temperature is achieved. Set aside.

5. Heat a saucepan then pour-in ½ cup of water.

6. Put-in 1 cup of brown sugar once the water starts to boil. Mix well and simmer for 1 minute. Set aside.

7. Transfer the extra soft tofu in a glass or mug then heat in a microwave oven for a minute.

8. Top the extra soft tofu with the cooked tapioca pearls and sweet syrup.

9. Serve warm. Share and Enjoy!

Marketing and Eating of Taho

The Magtataho (taho vendor) is a common sight in the Philippines. A magtataho carries two large aluminum buckets that hang from each end of a yoke. One of the buckets (the larger one) carries the tofu base; the other, smaller bucket holds the arnibal and sago "pearls".

Taho vendors peddle their product in a distinctive manner, calling its name in a full, rising inflection as they walk at a leisurely pace either along the sidewalk or, in rural communities, in the middle of the road. As most magtataho keep a habitual route, it is not uncommon for vendors to call out "Tahoooooô!" to attract a customer's attention. Though vendors are most likely to ply their routes early in the morning, it is not uncommon for a magtataho to be spotted in the late afternoon or the evening as well. This is particularly common in the heart of Manila, most particularly by Manila Bay. In Baguio, there is also a strawberry variety of taho, wherein strawberry syrup is used instead of arnibal. Other varieties are in chocolate and buko pandan flavor.

Most magtataho carry plastic cups for their product, often in two sizes (though vendors in residential communities tend to use their customers' cups and price their product accordingly). Using a wide, shallow metal sandok or scoop, they skim the surface of the bean curd and toss out any excess water, subsequently scooping the bean curd itself into a cup. Then, using a long, thin metal ladle, they scoop sago or tapioca "pearls" and arnibal into the cup, loosely mixing it in.

Taho is enjoyed either with a spoon, sipping it with a straw, or by simply slurping it straight from the cup. Though traditionally served warm, cold varieties exist in supermarkets and in food stalls in cafeterias which have the bean curd in a solid, unbroken state. These pre-packed cups tend to contain a firmer tofu which need to be broken up and is sold either with a plastic spoon or a wooden popsicle stick.

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Comments (4)

Delightful sounding recipe and presented well by you.

Thank you. I appreciate it.

A favorite health food, promoted.

Thank you sir Ron.

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