Friday, 15 October 2010

TAHO (SOY MILK JUNKET)


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. It is a comfort food for both children and adults. 

Every day, a lot of people wait for the distinctive holler of the vendor: "Taho!". This signals for them to come out of their houses for their daily dose of this beloved comfort food.  


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

Method:

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. 


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13 comments:

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

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

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  3. 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!

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  4. Hi Adora
    Oh I loves this....bookmarked it already. Thanks for posting this at your facebook else I wouldnt know this super delicious dessert.

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  5. This comment has been removed by the author.

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  6. Hi Adora! I wanted to try your recipe for this taho, but it doesn't state how much condensed milk we need. Can you please help? Thank you so much! :)

    ReplyDelete
    Replies
    1. Sorry for the omission. You'll need 1/3 c. of condensed milk.

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  7. Hi, how would this be serve hot if heating it would break the gelatin?

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    Replies
    1. The taho cannot be reheated. It is meant to be served cold. However, you can heat up your syrup and before pouring over it.

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    2. I tried making this but my "taho" ended up a bit harder than what it should be. I don't know what went wrong since I followed all the steps. Should I put more soy milk?

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    3. Yes, you can add more liquid to result in a softer set taho.

      Delete

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