I'm really bored at this quarantine i definitely search for how to make taho and thank god i saw your video damn this save me from depression and boredness thank you
hello NFF (new found friend hihi) isn't it fun and easy. if you were to ask me which one taste like taho it's the one that you steam the soft tofu but then I also want the one with gelatin although theoretically it's not taho. but nonetheless it mimics the real taho we have back home. enjoy~
anyone tried slow cooker? set it at high, when hot, put half a cup and let it settle for 15 min. then set it at low for 2 hours. Change the water with hot water every two hours orr until the core disappears keep on a gentle stir. Rinse with warm water, cool only when ready to eat if left a long time (more than 24 Hrs) The sagowill become transluscent, not clear.
My lazy way to make taho is to use silky tofu if you can find this. I usually have to go to the Asian grocery for this as the regular big chain groceries only carries up to soft tofu. The lazy part is to scoop up the cold tofu using a bigger spoon like manong does, and Microwave wave it until warm.
trying to research the name of the sweet in taho and its arnibal, thank you, i am making a taho video too but i will not upload it until next year, thank you, your video is very informative, liked.
The reason why it’s too firm is you have the wrong proportion of Knox gelatin to soy milk. 4 cups to 2 tablespoons? That’s too much gelatin. It should be 1000 grams soy milk to 15 grams of gelatin
Everything looks wrong in these taho. The soy milk one isn't firm enough(need more gelatin and dissolve it in room temp water or milk ffs!). While the tofu is too firm. Silken tofu or Japanese tofu will give you a more taho-like consistency.
I used the Japanese soft tofu. Im not sure if you watched the last portion of the video where I specifically said what you’ve pointed our here. Thank you for stopping by.
Silken tofu is usually better to use for taho than soft tofu. They usually sell sweetened silken tofu in Asian markets too.
Thanks for the tip!
In a few minutes, i'll hear the familiar daily morning shout.."taho,taho!"
Josie Sam i wanted to ask you nga sana to get a picture heheh
You’re fun to watch. Thanks for showing us how to make *_tahô_* !
Great content Tita. A dessert or breakfast that is so simple and yet so delish.
Thank you 😊
One of the most genuine tutorials I have ever watched 🤍 Thanks Tita! Sending my love from Australia
Thank you so much! waving hello from STL🥰
I'm really bored at this quarantine i definitely search for how to make taho and thank god i saw your video damn this save me from depression and boredness thank you
I am glad the taho did some pick me upper. Take care and please stay safe.
Oh my gosh😲😲😲that is such an easier way to cook sago! Thanks!
Yes Faith! Super haha not like how we did it ! Great to see you stop by!
SKIP TO MALOU: COOKING WITH A FILIPINO ACCENT hahaha, oo nga. I love learning new techniques to make life easier.
Am always wanting to cook taho one of my fave now am craving after watching you video thank for sharing new friend here
hello NFF (new found friend hihi) isn't it fun and easy. if you were to ask me which one taste like taho it's the one that you steam the soft tofu but then I also want the one with gelatin although theoretically it's not taho. but nonetheless it mimics the real taho we have back home. enjoy~
Ay, gusto ko yan!
anyone tried slow cooker? set it at high, when hot, put half a cup and let it settle for 15 min. then set it at low for 2 hours. Change the water with hot water every two hours orr until the core disappears keep on a gentle stir. Rinse with warm water, cool only when ready to eat if left a long time (more than 24 Hrs) The sagowill become transluscent, not clear.
maraming salamat po!!! MABUHAY!!!
Im thinking of making taho for breakfast before class and work today
Silken tofu is the perfect one if you can get form your area
Wow, thank you for teaching us Taho.
My pleasure 💕.
Japanese tofu might also work too. Thank you for this post, Malou 🌱✨🙏💗
“Bay dah bendorrr” - god I love the Filipino accent
THANK You po!!
My pleasure. Thank you for stopping by.
Needs to be silken tofu(php 180 sa sm) mamsh ndi ung medyo matigas tigas na tofu(ung pinang pprito) para no need na sya ih steam
This makes me want to go home 😭
oh i miss this!
make it super easy. i had it for breakfast again this morning and yesterday and the other day hahaha. thanks for dropping by.
My lazy way to make taho is to use silky tofu if you can find this. I usually have to go to the Asian grocery for this as the regular big chain groceries only carries up to soft tofu. The lazy part is to scoop up the cold tofu using a bigger spoon like manong does, and Microwave wave it until warm.
At least it satisfies your cravings and that is important haha . Hello and thank you for dropping by.
How long to microwave?
Nakasta y kiningwam ta old maong,naging place mats,kasta nga idea ta kusina,tnx happy cooking 👌
Actually neyawa ni Paul yatun. Nagaffu Manila ya nga ne design na for his restaurants e nakayatan ku yatun ta kustu minay taw neddan na sakan.
Are you from Tuguegarao po?
can i just microwave the ready tofu
trying to research the name of the sweet in taho and its arnibal, thank you, i am making a taho video too but i will not upload it until next year, thank you, your video is very informative, liked.
Tnx for sharing mam! But w/c is tastier tofu or soy milk?
WoW real sago
Lol thanks for the shoutout! 🤣
Thank you for the tip! It was driving me nuts haha
Thank you for stopping by!
Keep it up tita ❤️🔥
Salamat!
@@TheSkip2MalouShow welcome tita
Ang sarap osborito ko yan
ako din. buti na lang madali gawin. sana makagawa ka. let me know when you make... thanks for dropping by.
labsak po yung taho ...
Hi! Can I use regular milk ?
Where can you bye the knox gelatin from cebu ?
La gelatina que sabor es
The reason why it’s too firm is you have the wrong proportion of Knox gelatin to soy milk. 4 cups to 2 tablespoons? That’s too much gelatin. It should be 1000 grams soy milk to 15 grams of gelatin
Ate Yung tofu po hinuhugasan pa bago po isalin sa steamer?
It happen to me same
At Nuon ibinabad Ko para absorb ng tubig...this is real sago size Philippines but dry form
I love taho! Definitely an all time favorite 😋🤙
And I’m sure it comes with a lot of memories too right? Thanks for dropping by!
SKIP TO MALOU: COOKING WITH A FILIPINO ACCENT Absolutely! 🤙 I’ll be around
@@patiomanilatv aww you are so sweet. thank you!
same as me
i’ll mix both 😊
Oh wow that sounds good. Let me know how it goes!
Anong klase po ung nagamit niyong white pearl
Anong gelatin po yan?
I tried ur trick in cooking the balls, didnt work😢
Nasisingat bitu kaw..
On nasisingat ngam napurbammun?
anong gelatin po ang ginamit nyo madam
Knoxx gelatin 🥰
B
🤍
Its crsp
vanilla extract sa arnibal
Hahahaha
Masyadong malapot ung sa soy milk
Everything looks wrong in these taho. The soy milk one isn't firm enough(need more gelatin and dissolve it in room temp water or milk ffs!). While the tofu is too firm. Silken tofu or Japanese tofu will give you a more taho-like consistency.
I used the Japanese soft tofu. Im not sure if you watched the last portion of the video where I specifically said what you’ve pointed our here. Thank you for stopping by.
For me her taho is just enough firm as an original tinitinda ng mga vendor if too much firm looks like jelly w/c is not good anymore...
not so good taho
Taho...not. Sorry.
That does not look like traditional taho lmao tf are you smoking?
Hi! nagtry po kami gumawa ng same content sa paggawa ng taho, kung interested po kayo, check nyo rin po sana ang channel namin.. Thank you po. :)