Have you ever had an off week? The kind of week where you just want to turn back the hands of time and do it all again. Well the past few weeks have been off weeks for me. The only thing that saves me during an off week is comfort food. Food that brings me back to my child hood.
Tahô with sago is one of those foods. It brings me back to those mornings in the Philippines where I would hear the Magtatahô (Tahô vendor) shouting for people to come and buy a bowl.
Tahô is a snack that is common in the Philippines. Most people eat this for breakfast but I can eat it at anytime of the day. It’s made with silken tofu topped with tapioca pearls and brown sugar syrup. It’s simple, but screams comfort to me
Here is a simple way of making homemade Tahô.
Tahô with Sago and Brown Sugar Syrup – recipe adapted from http://panlasangpinoy.com/
¼ cup brown sugar
½ cup uncooked sago (tapioca pearls)
4½ cups water
1. Bring 4½ cups of water to the boil. Put the tapioca pearls into the pot and cook for 40 minutes on a medium heat.
5 cups water
1. In a saucepan over medium heat, dissolve tofu mix in 5 cups of water.
1 cup brown sugar
1. Heat ½ cup of water in a saucepan.
2. Once the water boils add 1 cup of brown sugar. Mix until all the sugar is dissolved.
How to assemble the Tahô
1. With a wide spoon scoop the soft tofu with a sliding motion and put it in a bowl. Make sure that you drain the excess water that goes into the bowl.
Tahô is best served warm. Tofu mix is available at all Asian markets. If you can't find the tofu powder, pre packaged silken tofu will also work with this.