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- Опубликовано: 17 окт 2024
- Taho, a Filipino favorite, called Tao Huey by the Chinese is a soybean pudding served with sago and arnibal. The sound of the vendor screaming "taho taho" brings so much memories specially for those living abroad. Taho has evolved through the years. We now have chilled taho instead of the warm taho that we grew up with. Taho now also comes in different flavors and toppings. But like almost anything else, in the end, the original is still the best. I am now sharing the traditional taho recipe with you so you can prepare this right in your own kitchens. This has been one of the most requested recipes in my classes but it took me a pandemic to finally bring it out to all of you. I hope you will find the time to try this out. Enjoy!
Chef's Notes:
1) Soak the soybeans from 4 - 12 hours. I usually soak mine for 8 - 12 hours inside the refrigerator. No need to put inside the refrigerator if you soak it for 4 - 6 hours. Do not soak more than 12 hours because the beans will become sour.
2) After you cook and squeeze out the soy milk, measure the soy milk. It should not exceed 2.5 liters. If it exceeds, you will not have enough calcium sulfate for the taho to set.
3) Once you pour the soy milk into the calcium sulfate mixture, do not touch or move the mixture until the taho sets. You can remove the foam after it sets.
4) The taho will keep only for 8 hours at room temperature. After that, the taho will turn sour.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
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Link to my other videos:
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BANANA PUTO - • Banana Puto
PEANUTS PANG NEGOSYO - • Peanuts Pang Negosyo
KUTSINTA - • Kutsinta
ROSQUILLOS - • Rosquillos
TAKOYAKI - • Takoyaki
BINANGKAL - • Binangkal
TAHO - • Taho
PORK TOCINO: PRESERVATIVE-FREE - • Pork Tocino: Preservat...
CHEESE STICKS - • Cheese Sticks
UBE WOOL BREAD - • Ube Wool Bread
CHICKEN WITH SPRITE - • Chicken with Sprite
FLOWER PUTO - • Flower Puto
SOFT PAN DE SAL - • Soft Pan de Sal
KOREAN EGG BREAD - • Korean Egg Bread
UBE CUSTARD MAMON - • Ube Custard Mamon
#Taho #ChefRoseofCaroandMarieCebu
Chef's Notes:
1) Soak the soybeans from 4 - 12 hours. I usually soak mine for 8 - 12 hours inside the refrigerator. No need to put inside the refrigerator if you soak it for 4 - 6 hours. Do not soak more than 12 hours because the beans will become sour.
2) After you cook and squeeze out the soy milk, measure the soy milk. It should not exceed 2.5 liters. If it exceeds, you will not have enough calcium sulfate for the taho to set.
3) Once you pour the soy milk into the calcium sulfate mixture, do not touch or move the mixture until the taho sets. You can remove the foam after it sets.
4) The taho will keep only for 8 hours at room temperature. After that, the taho will turn sour.
Thank you chef I got na perfect na , maraming salamat po .
Hi Chef - once cooked - can I store this in the fridge and hold it for a few days?
@@joymarquez6203 You can keep it for 2 days maximum inside the refrigerator but please check it before serving. Taho gets sour quickly.
Fav ko tlga itong si chef🥰 pag nag turo diretso wala ng pasikot sikot pa😍
Thank you so much! Happy Holidays!
T y for sharing your delicious snack 🙏🙏❤️💕❤️🙏🙏
My pleasure 😊
I really love taho Chef Rose...I will surely try to do this since my mother just gave me a new blender today. 🥰
Have fun!
Thank you chef, and thank to my son, now was able to subscribe with his help. So happy that I have now access to your good, tried and tested recipes even I’m home. God bless you more . 🥰🙏❤️
Thank you for sharing chef,😊 love it
Thank you po Chef Rose for the recipe ❤️ I just made this today and it was successful! I am so happy because it’s my first time making taho. My whole family has been craving for taho and nobody sells it here. 😅
Wow!!! Great job! So happy to hear that!
My childhood milktea ❤️ in my whole life i tought it was an egg white 😄 and thank you chef for sharing. Nag laway jd ko sa Finished product 🤤😂
Thank you mam rose 🌹🌹🌹 for this simplified version...
Most welcome 😊
Kalami ana Chef!😍😍😍💞💞💞 yan ang am brkfst ko sa Manila b4.
Same with me!😍❤️ Makamingaw si Manong Taho hehehe
chef, Importante po ba yung temperature nung soymilk bago isalin with the coagulant? if so, what temperature should it be around?
Yes. 160F or about 80C
Hi Chef! Can I reheat this? I wonder how Manongs kept their taho warm? TIA❤
You cannot reheat. Taho stays warm for only a few hours. No heaters.
Hello chef rose. Before I watch your video I already made taho but I strained it before cooking.what is the difference if your cooked it before you strain. Pls advise.thank you
You get more soy milk if you strain after cooking.
Do you use Canadian soybeans? have you tried this recipe with US soybeans? Thank you!
I use local soybeans from Mindanao.
OMG chef Rose! Thank you so much for sharing this! We don’t have taho here in Chicago , I need to make this 😃you are the best! 👏 and just to let you know , I don’t skip the ads (even if it is more than 30 mins) to help you continue making vids like this which is very helpful for us here in abroad .. mahirap hanapin ang ganitong mga pag kain na ina asam asam na Lang namin … chef Rose, can I request ? If you don’t mind can you please make kikiam at fishball na parang yung sa itinitinda sa tabi tabi😁, Kasi hinahanap hanap ko po yung ganung klaseng fishball at kikiam dito Pero Wala … at tsaka narin po siomai ala chow king , thank you po ng marami! God bless !
Thank you very much for your kind words. Will note your recipe requests. Siomai video already done. Naka queue na for uploading.
Thank you po Chef Rose you are a Blessing ❤️❤️❤️
Hi Chef. Why do we need to use mineral water? Is tap water okay?
Because tap water will affect the taste of the taho.
Ma'am Chef, I am so glad that I found your Vlog through RUclips random algorithm. Maayo caayo ca magtodlo, simple and precise.
Thank you so much for your kind words! Please like and subscribe to my youtube channel. I upload 2 vidoes every week.
Chef pag sobra po sa 2.5L ilang gypsum po iaadd? How much water din po ang pang dilute ng 1tbsp gypsum?
Please add proportinately. If 2.5 liters of soy milk will need 1 tbsp calcium sulfate and 3 tbsp water, calculate based on that proportion.
Sarrap lov it
ty, why do you need to use mineral or purified water not just regular water?
You need mineral or purified water to prolong shelf life of the taho. Regular tap water has many impurities/bacteria which could cause the taho to spoil faster.
Wow🙂 thank you Chef Rose ♥️
Salamat sa recipe chef❤🙏
Thank you, Chef! Is it okay to use ready made soy milk?
You need to use gelatin for ready made soy milk similar to making a panna cotta.
Sarap Chef Rose!🥰
Hi Chef! is there any technique on how to troubleshoot or correct the taho mixture after you have poured it in the calcium sulfate and it did not set? how? add another CS.? pls. help..
No ma'am. You can not add more calcium sulfate if it does not set. That is why it is important to measure the cooked soy milk before you add the calcium sulfate so you will know that you have enough calcium sulfate.
@@ChefRoseofCaroandMarieCebu Thank you Chef. I tried making but it did not set. I really like to learn this recipe, as its my favorite and now my daughters'. Hope I can learn this in your actual supervision, or in class. Im really interested.
Hi chef Rose! Can I Keep this in the fridge? Thanks
Yes but not for too long. Thank you for watching!
❤❤❤❤❤
Thank you!
Salamat chef Rose❤
Yummy !
thank you chef!♥️
Thank you Chef💕
80deg F or C po? I wonder after 15 mins why wont it set po? Pls help chef. Should i refrigerate?
80C. No need to use a thermometer. Once you see the skin forming on top of the milk (watch the video again), then it is the right temperature to add the coagulant. Once you add the coagulant, do not stir or touch or move the mixture. Cover. Wait for 15-20 minutes.
Did you measure the amount of soy milk that you cooked?
After cooking the soy milk and straining it, you don't always end up with the same amount. So it is important to measure the soy milk (watch video again for the right amount). Wait for the skin to form on top and then pour quickly into another pot with the coagulant.
Good luck!
Thank you chef!
Thanks, Chef!
Thank you Chef!!!
Thank you Chef
Chef, I've made it and the taho is rough. Why is that?
It could be any of the following reasons -
1. Soy milk not strained properly.
2. Improper mixing of soymilk and coagulant.
3. Not enough coagulant. Measure the cooked milk befor adding the coagulant.
4. Touching or moving or stirring the soy milk mixture before it has set.
Please watch the video again and try again.
Good luck!
HI Chef were can I buy the coagulant? or if i use soy milk how much what's the measurement? Thanks
You can buy the coagulant in Caro & Marie if you are in Cebu. Otherwise, you can buy it online. If you use ready made soy milk, you need to use gelatin. Thank you for watching!
does it have to be mineral water?
Yes for taho to extend shelf life.
would this recipe still work po if i double or even triple the recipe?
Yes it will
How much taho does this recipe yield?
About 2.5 - 2.6 liters
Thank you, Chef Rose!
Thank you so much chef❤️❤️❤️
Chef rose available ba all ingredients sa imong store?🥰🥰🥰
Yes. W e have the complete ingredients available in our main store in Cherry Court. Thank you for watching.
@@ChefRoseofCaroandMarieCebu ❤️❤️❤️
maam where can we buy calcium sulfate po ba un..
If you live in Cebu, you can buy it in Caro and Marie. If you live elsewhere, you can buy it in stores selling flour or soybeans. You can also buy it in Shopee or Lazada.
Chef can we cut the recipe in half?
Yes you can.
It nice to dry that soy skin for kikiam
Yes but making bean curd sheets is very tedious. I would rather buy one.
hi chef please help me 2 times konang ginawa di pa mabuo
E explain mo ang procedure na ginawa mo step by step para ma sabi ko anong mali mo.
@@ChefRoseofCaroandMarieCebu hi po I soak for 6 hours po , and then rinse 3 times after that I grind po blender and puree boil ko sya and keep stiring cook for 30 minutes , salin ko sya or strain ko sya , and then mix konnag cougulant , buhos ko sa couhulant 4 feet after that cover ko lang po nilagay sa tabi . Di ko sya nilagay sa ref
iloang araw po ang expiration
8 hours only at room temp. 2 days in ref