Friday 15 October 2010


Every day, people wait for the distinctive holler of the vendor: "Taho! taho!". This signals for them to come out of their houses for their daily dose of their beloved comfort food. Both children and adults get excited to get their fix.

Of Chinese origin, soy milk junket or "taho" is a very popular Filipino snack. It is peddled in the streets in tin vessels balanced on a wooden stick on the peddler's shoulder_ one tin contains the junket and the other tin is divided into two compartments which contain caramel syrup and sago pearls. 

Those whose neighborhood streets are not reached by "taho" vendors can easily make taho at home. It is fresher and creamier than the commercial ones and guaranteed pure and wholesome.

Ingredients for the junket:

1 liter carton of unsweetened soy milk
1 packet (or 4 tsps.) unflavored gelatin
1/3 c. condensed milk


Soak the gelatin granules in 1/2 cup of the soy milk to bloom. 

Heat up 1 cup of the soy milk until nearly boiling. Put the soaked gelatin in and take the pan off the heat. Stir until the granules are all dissolved. 

Put the rest of the soy milk in a mixing bowl and strain the hot milk with gelatin into it.  Mix in the condensed milk. 

This may be transferred to a different container or left in this mixing bowl and covered with cling film. Leave in the fridge overnight to set. This is a very soft set jelly and may seem liquid when you jiggle the container. It is meant to be that way. 

To serve, skim thin layers with a shallow metal spoon. It breaks into curds when eaten, just like the real "taho". This may be eaten cold (do not heat as the gelatin will melt) with caramel syrup and sago like "taho". It may also be served as almond jelly, topped with tinned fruit cocktail.

Ingredients for caramel syrup:

1 1/2 c. brown sugar
1 cup water
Boil together and simmer for 10 minutes on low heat.

For the sago pearls:

Boil 4 cups of water in a saucepan. Add 1/2 cup of sago pearls (small). Simmer on medium heat, stirring occasionally until the pearls are clear when lifted with a spoon. 

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your and (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

Almond Jelly

Fruit Halo Halo
Buco Pandan Cups
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER


  1. This looks delicious! (and festive!)

  2. It does look beautiful and very intriguing. Does it end up with the texture of custard?

  3. It is very soft set jelly that breaks apart when scooped with a spoon. The texture is different from custard.

  4. i'm definitely flagging this. i can access all the ingredients and it's an easy and lovely dessert for at home eating. thank you for sharing. merry Christmas!


Did you like this post? I'd love to hear your thoughts...

Note: only a member of this blog may post a comment.