Tuesday, September 29, 2020
Home Cuisine Chinese Taho (Silken Tofu with caramel syrup and tapioca Balls)

Taho (Silken Tofu with caramel syrup and tapioca Balls)

I love taho since I was a kid; I love watching the taho vendor precisely scoop silky bean curd into plastic transparent cups (he does it with 2-3 cups at a time) and watched how beautifully and deliciously the golden dark caramel syrup covered the white velvety tofu…oh, yum! (How I wish I can capture that in a photo; I did try my best but I just wasn’t really gifted with the camera.. *sigh*)

When I was pregnant with my kids, taho was my favorite snack.  It was an easy way to get protein and to satisfy my cravings for sweets.   Too bad the taho vendor doesn’t pass by our street anymore, our homeowners association, for security reasons doesn’t allow any vendors in.

Good thing there’s silken tofu in the supermarket, I can make taho anytime at home.  🙂



silken tofu..


plus baby tapioca balls..


..and golden caramel syrup


= delicious!  🙂  I love taho!



silken tofu
baby tapioca balls ( you can also buy this already cooked)

Caramel Syrup
1 cup sugar
3/4 cup water


Cook tapioca balls in a pot with lots of water;

Make the caramel syrup:  Put sugar in a heavy-bottomed saucepan, cook until browned then add water..be careful, the sugar is very hot, it will steam up when mixed with water.  Bring to a boil, cook for about 2 minutes, then cool slightly before using.

Scoop chilled silken tofu into  small dessert cups/drinking glasses with wide rim, add some tapioca balls and caramel syrup.  Enjoy!


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