Coffee Taho

tall glass filled with milk coffee, tapioca pearls, and silken tofu.

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Coffee taho is a modern twist on the beloved Filipino street snack treat. Silky tofu, chewy tapioca pearls, rich espresso, and creamy milk creates this unique fusion dessert.

Prep Time15

Cook Time30

Total Time45

Course: Dessert, Drinks

Cuisine: American, Filipino

Servings: (multiply as needed)

Author: Maryanne Cabrera

Ingredients

Components:

1 ½ oz Arnibal (recipe follows) or more based on preference
2 oz Silken tofu or more based on preference
¼ cup Cooked sago pearls or tapioca pearls or more based on preference
2 oz Espresso
6 oz Milk of choice

Arnibal:

1 cup Muscovado* or dark brown sugar
½ cup water

Instructions

Arnibal:

Bring water and brown sugar to a boil in a small sauce pot. Reduce heat and simmer until sugar has dissolve. Remove from heat and cool slightly.
*If desired, pandan leaves or vanilla bean may be steeped in arnibal for extra flavor. Alternatively, use a small amount of pandan extract or vanilla extract

Tofu:

Steam silken tofu for 8-10 minutes until heated throughout. Remove from steamer basket and allow to cool slightly. Set aside.

Sago/Tapioca Pearls

Cook your sago or tapioca pearls according to the package instructions, as cooking times can vary significantly between brands and pearl sizes.

Assembly:

Pour a small amount arnibal syrup into the bottom of serving glass. Layer slivers of silken tofu and sago pearls in glass. Dizzle a bit more syrup on top.
In a mason jar with lid or boston shaker cup, combine ice, milk, espresso, and a splash of arnibal syrup. Shake vigorously until well combined.
Scoop ice into serving glass prepared with tofu and pearls. Pour coffee mixture through a fine-mesh strainer directly into prepared serving glass. Serve immediately.

Notes

Ingredients:

For best flavor and texture, use silken tofu or soft tofu from the refrigerated section
Sago is made from the starch of tropical palm trees. Tapioca pearls are made from tapioca starch or cassava starch. Variety and size of pearls will determine cooking time. You may use either type interchangeably in this recipe.
Most tapioca pearls require boiling in plenty of water for 15-20 minutes until they become translucent with just a small white center remaining, then resting off heat for another 10-15 minutes to achieve that perfect chewy texture. Once cooked, drain and rinse with cool water to remove excess starch and prevent sticking. For the best results, prepare your pearls fresh and use them within a few hours - they'll maintain their ideal bounce and won't become overly soft or gummy. If you're making them ahead, store in a small amount of simple syrup to keep them from hardening.
Either use freshly pulled espresso, try this instant coffee “espresso hack” or sub in your choice of strong coffee.
Muscovado sugar is a dark brown sugar that is partially refined (or unrefined). As such, it has a strong molasses flavor and is generally dark in color. Sub in dark brown sugar for similar results.

Notes:

If you have a sensitive stomach, you might want to steam the tofu before using

Nutrition