My favorite dessert while vacationing in the Philippines was taho – soft silken tofu with brown sugar syrup and sago (tapioca pearls) or boba. It’s a cheap, refreshing snack that’s available almost anywhere. In populous areas, there’s usually a man walking up and down the street yelling, “Tahoooo!” They have two metal covered buckets balancing on a wooden pole on their shoulders filled with taho accoutrements.
I was craving taho after we came back to the. U.S. so I made some for me and my family following this easy recipe. My parents said it tasted just like home, and my mom volunteered me to make it for an upcoming party at my Uncle’s house.
I bought some metal pails for the tofu and boba, a coffee carafe to keep the brown sugar syrup warm, and clear cups for people to build their own taho. I decorated the table with a festive Mexican blanket, a letterboard with instructions, and these hats made out of palm leaves that a hospitality worker from the resort we stayed at in El Nido made for us on our first trip to the Philippines 5 years ago.
You guys, I don’t half ass anything—I always use my whole ass 🍑😜
