“Taho” is a favorite Filipino delicacy and was a street food sold by traveling vendors. I think the Philippines is the only country that makes this because I can’t find an english term for the word “taho”. Some called it soy yogurt as I read in some magazines but soy yogurt is really a yogurt. I mean the taste is similar to yogurt which is sour and creamy in consistency and use soy milk instead of cow’s milk . Taho on the other hand is similar to Japanese silken tofu but much softer and breaks easily. It’s more of a very soft gelatin in consistency and sweetened with brown syrup sometimes flavored with vanilla. Since I can’t find an appropriate English term for it, for the mean time I will call it “Sweetened Soy Bean Curd” . So as for the taho recipe, see below:
Taho Recipe
Ingredients:
500 grams soybeans
3.5 liter water
2 bars white gelatin,
250 grams brown sugar
Tools, equipment and utensils needed:
- Blender
- Stove, pot, weighing scale
- Basting spoon
- Knife
- l-yard cheesecloth
- Dial/cooking thermometer,
- plastic basin
- Strainer
Procedure:
Select newly harvested and good soybeans. Good soybeans are spotless, smooth, and free from infestation. Wash them, then soak them overnight or for at least 6 hours. After soaking the soybeans, wash and clean them; by then they would have expanded to three tames their original size. Remove the beans from the water and peel the hulls. Blend the soybeans to be turned into taho into a puree. Similarly put the puree for the “taho” into a bowl and mix in water gradually, but this time use only 1.5 L of water. Then using cheesecloth, filter the soy puree to derive soymilk.
Cook the gelatin by dissolving the bars in a liter of boiling water. Put the soymilk for the yogurt. In a pot and heat it in low fire. After 10 minutes of boiling, the temperature would reach 80° C. At this temperature, let the milk boil for another 7 minutes or until the beany flavor disappears.
Pour and mix the dissolved gelatin into the boiling soymilk. Remove the froth that forms on top of the mixture. Afterwards, remove the pot from the stove and let the mixture cool. Using the cheesecloth, strain the mixture and remove unmixed gelatin bars. Then pour the mixture into a mold. Set it aside and let it cool and harden for an hour. While waiting for the soymilk mixture to solidify, prepare the syrup and the sago pearls.
To make the syrup, boil 200 ml of water and dissolve 250 g of brown sugar in the water. Once the soymilk mixture solidifies, get a few scoops, add sago pearls, pour in the syrup, then serve. This recipe can make about 2 kilos of soymilk mixture with a shelf life of 1 week.
Written by Manuel
Manuel Montala was an online entrepreneur who enjoys blogging about entrepreneurship and gathering information for his blog to help budding entrepreneurs. You can also reach him on twitter: http://twitter.com/mmontala
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{ 24 comments… read them below or add one }
Thanks for the post! I love taho, as well as tokwa. But ever since I’ve watched a report in a local investigative show that exposed the unhygienic practices of taho and tokwa makers, I haven’t been eating any soybean-derived product. I hope to try your recipe soon!
I have the authentic taho making kit. You’ll be able to make authentic taho at home. It comes with instructions. also available as a business.
Hi Jay. Im interested in your taho making kit. Pls email me details and your contact info.
Thanks for your prompt reply.
Pearl
bleah taho i dont like ……………hehehehehe
what is a taho kit?
hi am mckay!! how to start or become an online entreprrenuer? please help am interested….email me please… mckay1969@yahhoo.com tnx and happy holidays!!!!
Its English name is Soy bean Custard, In Chinese, Tau Fu Fa or Dau Fu Fa.. share ko lang po
pano ba maging taho vendor? send me details naman, plz…. tnx in advance
the philippines is not the only country that make this. it originated from the chinese.
@baby
I’ll try to post this topic soon.
sir ask ko lang po wer ako pwde makabili ng ice cream machine, ung medyo mura lang po,,,salamat
@rhandz
As of now I don’t have an idea but maybe you can try classified ads and Buy and Sell Philippines.
Tried your taho recipe last night with a friend. The soy bean part is very time consuming plus we didn’t get the result that we wanted. The soy milk didn’t even solidify even after leaving it over night. We probably messed up because we used a powdered gelatin? I don’t know. But I found another recipe and substituted Silken Tofu instead of soy beans, and it worked good! Just put in the microwave, it will save you time!
Sir, what’s the measurement for making the arnibal? And where can I buy soybean here in Las Vegas? Thank you .
Sir I’m here in Saudi and I like eating tokwa.I’m interested in making my own tokwa but I don’t know where to buy this MgSO4.Is it available in grocery stores or can I just use gulaman instead as coagulant?Mabuo o tumigas kaya siya?Need your advise and thanks in advance.
@Butch Ruelos
I don’t think gelatin can be used as coagulant. Also the coagulant is CaSO4 (Calcium Sulfate).
ah ok coz I read one article and they use this gulaman in making taho thats why I’m thinking maybe it will works in tokwa if you will increase the quantity of gulaman.Thanks for the advise.
Hey Jay I’m also interested in your taho making kit.Can you please email me the details at butchruelos@yahoo.com.Thanks!
In english its called Tofu Dessert. used to buy them in Canada from TNT its a little different though insted of the sago and brown sugar syrup, it can have different flavours from pandan, strawberry, mango. I finally got one of the asian groceries to stock Tofu Dessert here in Australia and it tastes soo good again different flavours on top strawberry and mango.
but i still miss Taho in Philippines.
Hi Jay, I’m intersted with your taho making kit. Would you kindly email me Your kits, both home and business. Looking forward for them and thank you so much. . . . Alex
Hi, Im planning to start soybean bussiness but i dont have much capital for soya grinder or maker, can you tell me where can I buy cheap but quality machine, secondhand is my other option as long as it its in good condition. Can you also tell me where to buy good quality of soya beans?
Many thanks!
Nic
bakit pag niluluto na namin ung soy extract nabubuo-buo ng maliliit? sensitive po ba ang paggawa ng taho? ano po ang dapat gawin para maiwasan ang pre-mature coagulation ng soy extract?
Now I know how to make taho. I am looking for this recipe. My cousin/s in Canada want to try and make this taho kasi.
sir baka naman meron kayong record about sa food composition ng taho or nutritional value. baka pede nyo lang i-share. pero kung hindi po sakop ng fields nyo yung part na yun ok lang rin. thanks nga po pala sa info. napakalaking tulong po
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