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Close-up of Ube Taho with Coconut Cream layered with arnibal syrup, soft silken tofu, chewy sago pearls, and creamy purple ube topping in a glass cup.
Olivia

Ube Taho with Coconut Cream

Learn how to make Ube Taho with Coconut Cream using silken tofu, sago, and ube. Try this rich dairy-free Filipino recipe today!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tofu Base
  • 2 blocks soft silken tofu
  • For the Arnibal Syrup
  • 1 cup dark brown sugar or muscovado sugar
  • 1 cup water
  • 1 knotted pandan leaf or 1 teaspoon vanilla extract
  • 1 pinch sea salt
For the Sago Pearls
  • ½ cup mini sago pearls
  • 4 to 6 cups water
For the Ube Coconut Cream
  • 1 cup full-fat coconut cream
  • ½ cup ube halaya
  • 1 teaspoon ube extract
  • 2 to 3 tablespoons granulated sugar or coconut sugar

Method
 

Step 1: Cook the Sago Pearls
  1. Bring 4 to 6 cups of water to a rolling boil.
  2. Add the sago pearls and stir immediately.
  3. Simmer for 15 to 20 minutes, stirring occasionally.
  4. Turn off the heat and cover the pot for 10 minutes.
  5. Drain and rinse under cold running water.
  6. Toss with a spoonful of arnibal syrup to prevent sticking.
Step 2: Make the Arnibal Syrup
  1. Combine sugar, water, pandan leaf, and sea salt in a saucepan.
  2. Heat over medium heat until the sugar dissolves.
  3. Simmer for 5 to 7 minutes.
  4. Remove the pandan leaf.
  5. Set aside until ready to use.
Step 3: Warm the Silken Tofu
  1. Steam the tofu for 5 to 7 minutes or microwave for 1 to 2 minutes.
  2. Use a wide spoon to scoop the tofu into delicate slivers.
Step 4: Prepare the Ube Coconut Cream
  1. Combine coconut cream, ube halaya, sugar, and ube extract in a saucepan.
  2. Warm over low heat while whisking continuously.
  3. Do not allow the mixture to boil.
  4. Remove from heat once smooth and creamy.
Step 5: Assemble the Taho
  1. Add a spoonful of arnibal syrup to each serving glass.
  2. Layer with warm silken tofu.
  3. Add cooked sago pearls.
  4. Top with the ube coconut cream.
  5. Serve immediately.
Notes
  1. Use soft silken tofu only for the best texture.
  2. Mini sago pearls provide the most traditional result.
  3. Full-fat coconut cream creates a richer topping.
  4. Arnibal syrup can be stored in the refrigerator for up to 1 week.
  5. Ube coconut cream can be stored for up to 4 days.
  6. Sago pearls are best prepared fresh.

Notes

Nutrition Facts (Per Serving)
Nutrient
 Amount
Calories
 320 kcal
Carbohydrates
 44 g
Protein
 7 g
Total Fat
 13 g
Saturated Fat
 10 g
Cholesterol
 0 mg
Sodium
 85 mg
Fiber
 2 g
Sugar
 29 g
Calcium
 180 mg
Iron
 2 mg
Potassium
 230 mg