Taho – Local Filipino Delicacy
The Taho is a nutricious delicacy made of soybean curd, carmelized syrup and Sago (Tapioca). It’s origin goes back to China and known as Douhua.This snack is prevalent around Philippines with the Taho vendors doing their rounds in small baranggays, schools and streetsides. In Iloilo, sometimes it’s hard to get hold of the Taho vendor since he moves from one place or another.
There’s also different kind of Taho variant sold Baguio and it’s made of Strawberry syrup. I should keep that in mind when I get the chance to got there.
Making the Soybean Curd
- Soak soya beans for 30 mins. in tapwater.
- Dehull the soya beans using your hands until skin of beans are peeled.
- Soak the soya beans for 8 hours with generous amount of water. After 8 hours, grind the soaked beans as fine as possible(you can use a blender), then cooked it and let it boil in 180 degrees for about 20 mins. see video
- Drain the cooked soya beans to seperate the soya milk to the soy pulp. Make sure you squeeze all the soya pulp for excess soya milk.(you can use a fine piece of cloth)
- Then apply a coagulating powder. Stir one or twice until gel-like form is achieved.
- Put toppings: Sago, Syrup and milk.
Taho Syrup
- 1 cup brown sugar
- 1 cup water
- Dissolve sugar in water and let it boil for 5 minutes. Use more sugar and cook longer if you want thicker syrup.
Here’s an Instructional video in Making Taho
Credits: http://www.tahoonline.info
Sunday, July 12th, 2009 at 4:06 amand is filed under Iloilo Delicacies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
