Taho

Taho is a cherished Filipino snack that effortlessly marries fresh silken tofu, sweet caramelized sugar syrup (arnibal), and chewy sago pearls. This delectable treat is a staple offered by street vendors throughout the Philippines. Its roots can be traced back to the Chinese dish douhua, brought to Southeast Asia by Chinese immigrants.

The process of making taho involves several straightforward steps: the tofu is meticulously processed to achieve a smooth, custard-like texture, the arnibal is crafted by caramelizing brown sugar, and the sago pearls are boiled until they become translucent. Taho vendors, locally known as magtataho, carry two large buckets on a yoke—one containing the tofu and the other holding the arnibal and sago pearls. These vendors announce their presence with a distinctive call and follow a regular route through neighborhoods.

Taho can be savored in various ways. You can use a spoon, sip it through a straw, or even drink it directly from the cup. While it's traditionally served warm, cold versions are also available, especially on hot days. There are even regional variations, such as the strawberry taho from Baguio, which features strawberry syrup instead of the customary arnibal. Other creative twists include using white cane sugar syrup or adding chocolate flavor.