Taho Delight Custard Layered (Printer-Friendly)
Layered tofu, sago pearls, and caramel syrup create a creamy, sweet Filipino treat perfect for any occasion.
# What You’ll Need to Cook:
→ Main Components
01 -
2 cups silken tofu
02 -
1 cup cooked sago pearls
→ Arnibal Syrup
03 -
1 cup brown sugar
04 -
1 cup water
05 -
1 teaspoon vanilla extract
06 -
1 tablespoon cornstarch, optional, for thickening
→ Optional Garnish
07 -
1/2 cup evaporated milk
# Steps to Prepare:
01 -
Bring a pot of water to a boil. Add sago pearls, stirring occasionally to prevent sticking. Cook until translucent with a small white dot in the center. Drain and rinse under cold water. Set aside.
02 -
In a saucepan, combine brown sugar and water over medium heat, stirring until sugar fully dissolves. Let simmer for several minutes until slightly thickened. For a thicker consistency, dissolve cornstarch in a tablespoon of water and stir into the syrup, cooking until thickened. Remove from heat and stir in vanilla extract.
03 -
Gently heat silken tofu in a steamer or pan without agitation, warming through while maintaining its structure. Transfer gently into serving bowls or glasses.
04 -
Spoon warm sago pearls over the tofu. Generously drizzle with arnibal syrup. Optionally, add a splash of evaporated milk for extra richness.
05 -
Serve immediately while the tofu remains warm, or chill for a cooler dessert.
# Extra Cooking Tips:
01 -
To avoid mushy sago, rinse thoroughly after cooking and cool quickly. For a richer mouthfeel, add evaporated milk just before serving.