About the Recipe
TAHOOOO! This classic Filipino breakfast is made with silken tofu, a sugar syrup and sago. You can totally outsource the silken tofu and buy it to make this recipe, but if you want to make the silken tofu completely from scratch, I have the recipe for that.
Ingredients
Soy Milk
2 cups soybeans, soaked overnight and washed
1.2 L filtered water
Silken Tofu
800 ml soy milk, cold (Store-bought or made from scratch)
1 tsp food-grade gypsum (calcium sulfate)
Toppings:
Tapioca Pearls
50 g brown sugar
50 g water
100 g tapioca flour
Syrup
100 g brown sugar
100 ml filtered water
Preparation
1. To make the soy milk, soak soybeans in water overnight, enough to cover it completely. Wash it with cold water.
2. Blend it with water until smooth.
3. Cook until the liquid comes to a boil, skimming any foam that comes to the top. Simmer for 15 minutes.
4. Strain through a cheesecloth and squeeze until all the liquid comes out. Let cool completely.
5. To make the syrup, mix the ingredients together and simmer until the mixture thickens. Set aside.
6. To make the tapioca pearls, mix all the ingredients together. Roll each individually and coat in tapioca flour. Cook in boiling water until the balls are translucent. Coat in syrup to store tapioca pearls.
7. Mix 2 tsp of the soy milk with gypsum to create a slurry. Mix with the rest of the soy milk in a heatproof container that will fit in your steamer.
8. Cover with saran wrap and gently steam for 5-10 minutes until it is firm.
9. Mix with the toppings and serve warm.