Taho (Ube Flavor)
Taho is a dessert originating from the Philippines, widely enjoyed as a sweet treat made of soft tofu similar to silken tofu, combined with brown sugar syrup and sago (tapioca-like pearls). In the northern regions of Luzon, such as Baguio, a purple variant called ""Ube Taho,"" featuring locally produced purple yam, is also popular and has become a well-established local adaptation. In recent years, various flavors have emerged in tourist destinations and urban areas, making taho enjoyed by many people as a breakfast, snack, or dessert.
- Taste Rating
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- Price
- ? Philippine Peso
- Meal Date
- 12/28/2022
- Food Travel Log
- Cold days call for hot tofu with jam. Setsuko, that’s not hot tofu; it’s Taho. In Baguio, Philippines, which is cold due to its high altitude, warm Taho is common. The sweet taste of Ube jam, like sweet potato, pairs well with the hot, soft tofu. The small tapioca pearls at the bottom add texture, creating a perfect balance in this dessert!
AI Gourmet Analysis
Overview
Taho is a traditional Filipino dessert, primarily consisting of three layers: warm, soft tofu, syrup (almíbar, a syrup made from brown sugar), and sago (small starch balls similar to tapioca). In high-altitude areas such as Baguio in northern Luzon, where the climate is cool, warm taho is especially favored. In recent years, variations featuring ube (a Filipino purple yam similar to sweet potato) have appeared, gaining popularity as regional specialties that reflect local flavors.
Origin and History
The origin of taho is believed to trace back to the Chinese "douhua" (tofa), gradually rooted in Filipino society through the Spanish colonial period and the influx of Chinese immigrants. Since the 20th century, it has become a daily scene in urban streets and markets to see taho vendors carrying large containers on their shoulders, calling out "Taho!" as they sell their wares.
Ube-flavored taho is a relatively new development, with vibrant purple jam or paste made from ube added to provide a distinctive aroma and rich sweetness. Baguio City is well known as a production area for both ube and strawberries, resulting in the proactive creation of unique variations incorporating local flavors.
Preparation Methods and Key Ingredients
Main Components
| Component | Description |
|---|---|
| Tofu | Silky, melt-in-your-mouth soft tofu, similar to silken tofu. Served warm. |
| Brown Sugar Syrup | Rich syrup boiled down from palm sugar or brown sugar. |
| Sago | Small-sized tapioca pearls. Their chewy texture provides an accent. |
| Ube Jam / Paste | Jam made from ube (purple yam). Characteristically Filipino, with a gentle sweetness. |
Preparation Steps Overview
- Warm tofu in a large pot, keeping it smooth and soft.
- Ladle the tofu into a cup in layers.
- Add sago (or tapioca pearls).
- Top with ube jam and finish by pouring syrup over the whole dessert.
Regional Characteristics and Food Culture
Baguio, situated at around 1,500 meters above sea level, is famous for its cool climate, with morning and evening temperatures often dipping below 15 degrees Celsius. As such, in Baguio, taho is usually served warm at outdoor venues and night markets. Ube taho in particular makes use of unique local ingredients, drawing attention as a local gourmet specialty. Commonly sold from street stalls and markets, it is typically served in paper or plastic cups and enjoyed conveniently with a straw or spoon. Taho is popular as a breakfast item, snack, or dessert.
Health and Nutrition
Taho is made mainly from soybeans and contains plant-based protein and minerals. Ube is an important Filipino root crop, providing carbohydrates and antioxidants, with its purple pigment derived from anthocyanins. Since sweetness comes from brown sugar and ube jam, excessive consumption means paying attention to calories, but overall, taho is considered a relatively healthy dessert. As no animal ingredients are used, it is also suitable for vegans.
Social and Cultural Significance
Taho is a widely beloved, everyday food found throughout the Philippines, with local differences in ingredients and ways of serving. Especially the ube-flavored taho, as typified by Baguio, has developed as an expression of local identity and a tourism resource, in connection with local agriculture. Experiencing taho at its place of origin provides an opportunity for tourists to encounter and appreciate an aspect of Filipino culture.