This homemade cold taho (from scratch) is an awesome way to beat the summer's scorching heat. It has the perfect texture of the taho that we all love and it's so simple to make!
Add soy milk in a medium-sized pot. Turn the heat to medium to warm the milk. Stir once in a while to make sure it doesn’t burn at the bottom.
In another pot, add water. Sprinkle and stir 2 envelopes of gelatin. Bring mixture to a boil over medium heat. Once boiling, gently pour warm milk to the boiling water-gelatin mixture.
Stir continuously and once it starts to come up to a boil, turn the heat off. Watch the pot as it can boil over quickly. Strain mixture over a pot (with lid). Wrap the lid with a clean kitchen towel and cover. This will help absorb the steam. Let cool for at least 1 hour at room temperature (no longer too hot). Then, place in the fridge until set.
Scoop with a ladle and serve with cooked sago (tapioca pearls) and arnibal (brown sugar syrup). Always serve cold. This type of taho can’t be heated.
Notes
*Knox gelatine comes in a small box with 4 small envelopes/pouches inside. You only need 2 pouches for this recipe.**Recipes on how to cook sago (tapioca pearls) and arnibal (brown sugar syrup) is found here