Dairy-Free Taho with Sago and Arnibal
A classic Filipino breakfast treat made dairy-free. Silken tofu with tapioca pearls and a sweet brown sugar syrup.
Ingredients
- 1 package (12 oz) Silken tofu
- 1/2 cup Small tapioca pearls (sago)
- 4 cups Water
- 1 cup Brown sugar
- 1/2 cup Water
- 1/2 tsp Vanilla extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cook the tapioca pearls: Bring 4 cups of water to a boil in a saucepan. Add tapioca pearls and cook until translucent, about 10-15 minutes. Drain and rinse with cold water.
- 2Prepare the arnibal (brown sugar syrup): In a separate saucepan, combine brown sugar and 1/2 cup of water. Bring to a simmer over medium heat, stirring until sugar is dissolved. Add vanilla extract. Simmer for 5 minutes, or until slightly thickened.
- 3Gently scoop silken tofu into bowls. Top with cooked tapioca pearls and drizzle generously with arnibal. Serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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