My eldest son is the biggest Taho eater at home. He can have it for breakfast, snacks and even for school lunch. He never gets tired of it. I usually buy dessert tofu at the supermarket and just make my own syrup and tapioca pearls. I also have a recipe for DIY Taho as well …
If you grew up in the Philippines, you probably have a soft spot for Taho. It’s a warm, soft tofu pudding delicately spooned in a tall glass, drenched in that “caramelly” sugar syrup and topped with white tapioca pearls. I remembered patiently waiting for the Magtataho (Taho vendor) with a cup on one hand and …
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