Basilicatan Taho

Ingredients

In this Lucanian adaptation of Taho, we incorporate the flavors and ingredients commonly found in Basilicatan cuisine. The original Filipino Taho typically uses soybean curd, sweetened syrup, and tapioca pearls. However, in Basilicatan Taho, we replace the soybean curd with locally sourced tofu, infusing it with a unique Lucanian twist. The caramel syrup is enhanced with regional ingredients, such as honey and local herbs, to create a distinct flavor profile that reflects the culinary traditions of Basilicatan. Additionally, we substitute the tapioca pearls with sago pearls, which are commonly used in Lucanian desserts. We alse have the original recipe for Taho, so you can check it out.

• 500g (17.6 oz) firm tofu 500g (17.6 oz) firm tofu
• 100g (3.5 oz) sago pearls 100g (3.5 oz) sago pearls
• 200g (7 oz) sugar 200g (7 oz) sugar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon fresh basil leaves, chopped 1 tablespoon fresh basil leaves, chopped
• 1 tablespoon fresh mint leaves, chopped 1 tablespoon fresh mint leaves, chopped
• 1 tablespoon fresh lemon zest 1 tablespoon fresh lemon zest
• Water for boiling Water for boiling
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 12g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the sago pearls under cold water and then soak them in water for 30 minutes.
2. 2.
   In a large pot, bring water to a boil and add the soaked sago pearls. Cook for 15-20 minutes or until the pearls are translucent. Drain and set aside.
3. 3.
   In a blender, combine the tofu, sugar, honey, vanilla extract, basil leaves, mint leaves, lemon zest, and a pinch of salt. Blend until smooth and creamy.
4. 4.
   Transfer the tofu mixture to a saucepan and cook over low heat, stirring constantly, until it thickens to a pudding-like consistency.
5. 5.
   Remove from heat and let it cool for a few minutes.
6. 6.
   In serving bowls or glasses, layer the cooked sago pearls and the tofu pudding mixture.
7. 7.
   Allow the Basilicatan Taho to cool completely before serving. You can refrigerate it for a few hours for a chilled dessert.

Treat your ingredients with care...

• Tofu — Make sure to use firm tofu for a smooth and creamy texture in the pudding.
• Sago pearls — Soaking the sago pearls before cooking helps to achieve a better texture. Cook them until they are translucent but still slightly chewy.

Tips & Tricks

• For a twist, you can add a sprinkle of ground cinnamon or nutmeg to the tofu mixture for extra flavor.
• If you prefer a sweeter dessert, you can increase the amount of sugar or honey according to your taste.
• To enhance the presentation, garnish the Basilicatan Taho with a fresh basil leaf or a sprinkle of chopped mint leaves.

Serving advice

Serve Basilicatan Taho chilled or at room temperature for the best taste and texture. It can be enjoyed as a refreshing dessert on its own or as a delightful ending to a Lucanian-inspired meal.

Presentation advice

To create an appealing presentation, layer the sago pearls and tofu pudding mixture in clear glass bowls or glasses. The contrasting colors and textures will make the dessert visually enticing.