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
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:
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