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Home > Filipino Recipes

Homemade Taho Recipe

BY :Bebs | Published: 05/07/ 2017 | Updated:10/26/ 2020 | 79 Comments

RECIPE PRINT
4.63 from 8 votes
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Try this Taho recipe (Fresh soft tofu with syrup and tapioca pearls) and learn how to make Taho at home easily. This method uses Epsom salt and instant soy milk. 

Try this taho recipe and learn how to make taho at home. It is really easy. | www.foxyfolksy.com

We grew up on this! Taho is a favorite after breakfast treat back when we were small and when we were not so small anymore. I remember having it every morning at weekends and like almost every day during school summer vacation.

Our regular Taho peddler would usually come mid-morning and once we hear him shouting "Tahhoooooo" in his big melodious voice, we would come racing home, leaving whatever we are doing, to get our glasses and some money from our Mama or Papa.

I remember we would always beg him for an extra arnibal (brown sugar syrup) or/and sago (tapioca pearls) and would usually oblige us. I never learned his name, but his face with his thick mustache and a ready smile is forever etched in my memory. 

Try this taho recipe and learn how to make taho at home. It is really easy. | www.foxyfolksy.com

When I was looking for a recipe and I came across a lot of them on the internet. But most of them are using ready-made silken tofu which also poses the same problem for me since silken tofu is also not that popular in Germany. This means I have to go extra to the nearest Asian shop and it is not that near.

Then there are some who made Taho using gelatin. I was curious and gave it a try. The texture was great, really smooth and it really so simple to make...BUT it has to be eaten cold. It was actually not bad having a cold taho but I miss the one I was used to, a hot/warm Taho. The first picture above is the one made using gelatin and the rest of the photos here are the ones with Epsom salt.

Try this taho recipe and learn how to make taho at home. It is really easy. | www.foxyfolksy.com

So next I searched for articles on how to make silken tofu. I read a lot and also learned so much. Now I know that I need a coagulant agent to make the soy milk curdle to form taho.  Almost all of them are using gypsum, the food grade one of course and not the one you use for your walls. Common coagulants mentioned for making Tofu are calcium sulfate (gypsum), magnesium chloride (nigari), and delta gluconolactone (GDL). But the most practical one I found is using Epsom salt from this post on how to make silken tofu. Epsom salt (Magnesium Sulfate) is the easiest one to find and also not as expensive as the others. 

I just have to change it a bit because the first time I did it, it did not curdle enough so I tried modifying the recipe from what I've learned from the other recipes and from the comments of other people who did it before me. I added cornstarch to make it more stable. I also increased the amounts of Epsom salt and this you have to try and learn on your own. Based on the article, they used ½ teaspoon for 3  cups of homemade soy milk. This ratio did not work for my instant soy milk. But 1 teaspoon for every ¾ cup (188ml) of instant soy milk did the job. I would suggest you try first, making a cup of soy milk with ½ teaspoon and go on from there.  

Try this taho recipe and learn how to make taho at home. It is really easy. | www.foxyfolksy.com
Try this taho recipe and learn how to make taho at home. It is really easy. | www.foxyfolksy.com
Print Review

Homemade Taho Recipe

4.63 from 8 votes
Enjoy warm taho anytime with this Taho recipe. It is really easy. Made from scratch using Epsom salt and instant soy milk.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course :Breakfast
Servings =2
Print Recipe Rate this Recipe

Ingredients
 

  • 1 cup soy milk - unsweetened (5 grams fat per 100 ml)
  • ½ tablespoon cornstarch
  • ¼ - 1 teaspoon Epsom salt - level (See NOTE 1)
  • 1 tablespoon water

SYRUP / TOPPING

  • 1 cup brown sugar
  • 1 cup water
  • ⅛ cup tapioca pearls (small) - uncooked

Instructions
 

  • Boil water in a kettle. It should be enough for the water bath. Set aside.
  • Prepare a pot and place it on top of the stove. Place a heat-proof bowl big enough for 500ml of liquid in the middle of the pot.
  • In a small cup, dissolve cornstarch in 1 tablespoon tap water then add the Epsom salt and stir until dissolved.
  • Pour the Epsom salt mixture into the empty bowl. Add the soy milk to the mixture in a steady stream, not too fast but not too slow. Do NOT stir! Once both mixtures are combined, try not to agitate it or it will not curdle as smoothly.
  • Now, pour the boiling water into the pot, careful not to pour any to the bowl of soy milk, just high enough to be on the same level of the mixture in the bowl.
  • Cover pot with the lid that is covered with clean cloth to absorb the steam and prevent it from dropping back into the Taho mixture.
  • Turn on the stove to very low heat and let it cook in a gentle simmer for 15-20 minutes or until the Taho becomes firm to the touch but wiggly. Avoid letting the water boil or the mixture will also boil and will never set. While waiting for the Taho to cook, prepare the arnibal and tapioca pearls.
  • TO MAKE ARNIBAL: In a small pot, combine equal parts of brown sugar and water. Bring it to boil over medium heat while stirring occasionally and let it simmer until it thickens into a syrup (about 7-10 minutes).
  • TO COOK TAPIOCA PEARLS:
  • Boil a half liter of water and add the tapioca pearls. Let it cook for 10 minutes. Place a colander/strainer in a bowl or pot and pour the contents to separate the tapioca from the water. Use the same water and bring it to boil the second time. Wash the strained tapioca pearls thoroughly with tap water and put it back into the boiling water and cook again until they become completely translucent and no more white spot at the core.
  • Using a wide spoon or ladle, make thin scoops of Taho and transfer to a glass. Add some arnibal and Tapioca pearls. Enjoy while warm.

Notes

Note 1. The amount of Epsom salt may vary depending on the soy milk you are using. Try it first using a lower amount from ¼ teaspoon for 1 cup of soy milk. Add more if it does not coagulate. But not too much as Epsom salt is also used as a laxative.

Nutrition

Calories: 316kcalCarbohydrates: 71gProtein: 3gFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 1274mgPotassium: 244mgFiber: 0gSugar: 56gVitamin A: 480IUVitamin C: 8.7mgCalcium: 216mgIron: 1.1mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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  1. Ayy says

    March 25, 2022 at 5:39 am

    Hello, I just want to share my experience 😅 I used the unsweetened 4% kind and it only coagulated at the bottom in 20 mins. Thank you for the recipe. I will try to experiment more, like you said 😃

    Reply
    • Bebs says

      April 07, 2022 at 8:03 pm

      Yes, that is the best thing to do, then write down the exact brands you used and the measurements when you get the correct combination. Feel free to share it here too. 😊

      Reply
  2. WonderCook says

    February 05, 2021 at 11:06 am

    4 stars
    I experimented the preparation of taho based on your recipe and recommendation. It was great, consistency was perfect. But the bad side with this recipe, the finished tofu tasted so bitter. I think the proportion of the epsom salt is too much. I read from the other recipe on making silken tofu that epsom salt (or any coagulant if mixed unbalanced would turn the finished tofu taste bitter. Just like what you said, everything is experimental according to your taste. I ll try again and probably reduce the portion of epsom salt. BTW it also said in another recipe guide that you can mix the mixture of the soy milk with the epsom salt and cornstarch solution slowly to balanced the taste of the finished tofu. Might try the same and see what happens. Until my next experiment, I can give a better feedback. Thank you for your wonderful suggestions.

    Reply
    • Bebs says

      February 10, 2021 at 1:10 am

      Yes, it could be tricky with the epsom salt. The thing is I made this while in Germany and again here in the Philippines with this measurement, it was not bitter at all. I think it depends on the brand you use. You just have to try and try until you get the texture and taste right, I guess.

      Reply
      • Kristine says

        April 13, 2021 at 11:00 am

        Where can you buy Epsom salt in the Philippines?

        Reply
        • Bebs says

          April 16, 2021 at 10:30 am

          I see them sold in some drugstores and supermarkets or online like Lazada or Shopee

          Reply
  3. Je says

    October 30, 2020 at 7:18 am

    I tried this but for some reason I don’t know, my soy milk didn’t turn to taho pudding.. not even close it just stayed liquid. Help please!

    Reply
    • Bebs says

      November 18, 2020 at 2:29 am

      Hi Je, read my notes in the post. The answer could already be there.

      Reply
    • WonderCook says

      February 11, 2021 at 5:05 am

      I used 2 tsp of cornstarch for every 1 cup of soy milk. Consistency turned just right.

      Reply
  4. April says

    October 27, 2020 at 3:58 am

    I tried making taho but doubled the ingredients. It did not set. I will do it in small batches like you recommend. Thanks!

    Reply
    • Bebs says

      November 14, 2020 at 1:41 am

      Yup, it works only on small quantities.

      Reply
  5. Jill says

    October 18, 2020 at 9:57 am

    Hi thanks for this recipe. I have tried making my own soy milk with success and started this procedure with 1/4 tsp Epsom salt but it didn’t set enough within the 20 mins. Do I keep cooking to see if it will set? And if it doesn’t, is this batch then wasted? Or is there something I can use this for?

    Reply
    • Bebs says

      May 01, 2021 at 12:17 am

      You can still drink or eat it. You can try adding more Epsom but make sure your soy milk has high fat per 100ml and not too diluted.

      Reply
  6. michelle says

    September 15, 2020 at 7:02 am

    the taho does not want to set, did 20 minutes. used 1/4 tsp epsom salt for 1 cup. can epsom salt be added while cooking?

    Reply
    • Bebs says

      November 18, 2020 at 11:57 pm

      Did you use high-fat content soy milk? Use very low heat and don't allow it to boil. Also don't mix.

      Reply
  7. Che says

    August 07, 2020 at 12:14 pm

    Hello. Is it ok to use sweetened soya milk?

    Reply
    • Bebs says

      August 12, 2020 at 10:43 am

      I have not tried it with sweetened soya, but as long as the fat content is high I think it should work.

      Reply
  8. Fe says

    July 03, 2020 at 5:43 pm

    Thank you po sa masarap na recipe just made it now super yummy po first time kong gumawa.Very simple and easy to make❤
    ❤
    Fe

    Reply
    • Bebs says

      July 29, 2020 at 2:31 pm

      That is great, Fe. Glad you like it.

      Reply
  9. Jomarie says

    June 08, 2020 at 9:27 pm

    hi..what if there is no available epsom salt, what can you recommend as an altrernative?TIA

    Reply
    • Bebs says

      June 09, 2020 at 6:07 pm

      Epsom salt is actually the alternative. You can read it in the post.

      Reply
  10. Sarah G says

    June 05, 2020 at 12:09 am

    Hi there! Would want to make this but wanted to clear up something.. on the ingredients list, it says 1 tablespoon of water, but i can't find it in the instructions.. also it says 1/8 cup of water should be used to dissolve epsom salt and cornstarch, but not in the ingredient list.. also, i wanted to make 2 cups of soy milk.. should i double the epsom salt and cornstarch amount? TIA.

    Reply
    • Bebs says

      June 05, 2020 at 9:15 pm

      Hi Sarah, sorry for that, I adjusted it now. Actually, I would recommend doing it in a small quantity, 1 cup at a time. For some reason when we double the amount, it won't set. If you have a large pot then you can do 2 batches at the same time.

      Reply
      • Sarah G says

        June 05, 2020 at 10:28 pm

        Thank you for your response. Will do it in small batches. 😊

        Reply
  11. Zet says

    May 31, 2020 at 9:34 am

    5 stars
    Thanks for the recipe. If I will use 3 cups of soy milk, do I need to use 3/4 tsp epsom salt? Should I also increase the amount of cornstarch and water? If the curd is not hard enough, what could have gone wrong?

    How can I store leftover taho? Thanks again

    Reply
    • Bebs says

      June 02, 2020 at 1:20 am

      Hi Zet, do it in 3 batches. I find that when I do it at once in a bigger bowl, it is much more difficult to set.

      Reply
  12. Yvee says

    May 24, 2020 at 6:44 am

    Hi Bebs. Thank you for this recipe. I tried making this but the cornstarch just sat under the mixture. How do I avoid this?

    Reply
    • Bebs says

      May 30, 2020 at 1:47 am

      Hi Yvee, you have to mix it well right before adding the soy milk. The process has to be done quickly or else like you said the cornstarch will start to settle at the bottom.

      Reply
  13. Irene says

    May 24, 2020 at 1:10 am

    Hi there, can a regular table salt be used instead of epsom?

    Reply
    • Bebs says

      May 30, 2020 at 1:07 am

      Oh no, Irene, they both called salt but totally different compounds. Table salt will only make it salty but will still be in the same liquid form.

      Reply
  14. Dora says

    May 15, 2020 at 7:54 pm

    Your instructions are not clear. Non sense procecures.

    Reply
    • Bebs says

      May 16, 2020 at 1:15 am

      That depends on who is reading it, I suppose. I got a lot of comments and messages that they were able to follow it successfully.

      Reply
  15. Derlina says

    May 06, 2020 at 11:07 pm

    Hi Bebs! Thank you for posting Homemade Taho. I will definitely try this recipe. Question on Nutrition Facts this is whole serving, right? How many servings this taho?
    Thank you for all delicious recipe.

    Reply
    • Bebs says

      May 08, 2020 at 12:17 pm

      Hi Derlina, the servings is stated on the recipe box, it is good for 4.

      Reply
    • Delia Ade ONOJOBI says

      July 07, 2020 at 7:17 am

      Just stumble with this recipe. I will try it next wk on my holiday as I can't travel out from Ireland this will occupy my time. Thank you.

      Reply
  16. Ernie says

    April 18, 2020 at 6:08 pm

    Hi Bebs,,
    I have epson salt ,but when i read the features of this epson salt,,,this is for BATH SALT / PHARMACEUTICAL / GARDENING... do you think this can be use to ?to make taho?

    Reply
    • Bebs says

      April 19, 2020 at 5:28 pm

      Hi Ernie, yes, these are the general purposes of Epsom salt and more. It can also work as laxative. As long as it is all-natural without anything else added.

      Reply
  17. Eunice Morf says

    April 16, 2020 at 5:05 pm

    Hi Ms. Bebs

    I just made taho using a silken tofu I bought in a korean store. It went really good with the silken tofu and took the recipe from your arnibal.
    Now, I want to buy Epsom Salt. As I‘ve read in the internet. You can use Epsom Salt for taking a bath?!
    And this I could use it also for my taho?
    Hoping for your fast answer.
    Thank you.
    -Eunice

    Reply
    • Bebs says

      April 17, 2020 at 12:22 am

      Hi Eunice, yes as long as it says all-natural. Without any added fragrance. Epsom salts are also used as a laxative, but you will be using only a bit of it.

      Reply
  18. Zee says

    April 12, 2020 at 10:03 pm

    Hi!, what if I don’t have epsom salt. What can I use instead of epsom salt?

    Reply
    • Bebs says

      April 14, 2020 at 9:41 am

      Hi Zee, the alternatives are already mentioned in the post and are maybe much more difficult to find.

      Reply
  19. Arlene Gomez says

    March 30, 2020 at 3:36 pm

    Do I need to use epsom salt? Can I use regular salt?

    Reply
    • Bebs says

      April 01, 2020 at 12:39 pm

      Hi Arlene, Epsom salt (magnesium sulfate) is very different from regular salt (sodium chloride). They may look similar but the composition is different. Epsom Salt is not salty at all.

      Reply
  20. carleena says

    March 08, 2020 at 4:42 am

    I'm excited to try this!

    Reply
    • Bebs says

      March 08, 2020 at 5:05 pm

      Hope you like it Carleena..

      Reply
  21. Elena says

    November 08, 2019 at 10:07 pm

    I just wanna thank for all the recipes here,you share for all of us,it's a big helped and I've learned a lot from here thanks and keep sharing your home made recipes godbless

    Reply
    • Bebs says

      November 09, 2019 at 10:48 am

      You are most welcome, Elena.

      Reply
  22. Reese says

    July 10, 2019 at 6:59 pm

    Hi,

    I tried this recipe but mine came out bitter.. i’m not sure what to do next. Any idea?

    Reply
    • Bebs says

      July 10, 2019 at 8:06 pm

      Hi Reese, I suggest starting with lesser epsom salt, 1/2 level teaspoon. See if that works.

      Reply
  23. Margau says

    July 07, 2019 at 5:10 pm

    Hi,
    Thanks for sharing your recipe. I tried it, the taho consistency was perfect, it looks exactly like the one in the philippines but it has a bitter taste to it. I used 2 1/2 teaspoon of epsom salt for 2 cups of store bought soy milk. Did i used too much? If I will use less, will it still curd nicely? Thanks

    Reply
    • Bebs says

      July 09, 2019 at 9:30 pm

      Hi Margau, yes, start with lesser amount of epsom. Like half to 1 teaspoon. Then stick to the brands once you get the correct consistency.

      Reply
  24. Chesca says

    July 05, 2019 at 10:54 pm

    Did you experience loose bowel movement after eating the taho? I 've drank water with dissolved epsom salt in very low concentration, less than 1%, and I experienced an lbm-like situation, because epsom salt is a laxative. I want to try your recipe but scared due to the high concentration of epsom salt. Thank you.

    Reply
    • Bebs says

      July 06, 2019 at 8:50 am

      Hi Chesca, I ate all the batches (one a day) I made while developing this recipe and I didn't have that problem. But then again I did this while in Germany and I use bittersalz which is the German equivalent for epsom salt, also used as laxative. Like I said in the article, you have to start small because the fat content of the soy milk and the coagulant, in this case epsom salt, reacts differently. Try first with 1/2 teaspoon of epsom and see if that already works..

      Reply
  25. Ismael Salud says

    December 05, 2018 at 1:45 pm

    Do you have recipes of longganiza and chorizo from Philippines?

    Reply
    • Bebs says

      December 05, 2018 at 5:37 pm

      Hi Ismael, I have 2 longganisa recipes Classic Longanisa and Skinless Longganisa. I have tried making chorizo yet, but will keep it in mind..

      Reply
  26. Norm says

    November 29, 2018 at 9:00 am

    Is this a typo on your recipe ? or I am just misreading your ingredients

    Is there something after 1 tablespoon ??? or are your saying 1 Tbs and then another 1 tsp of constarch

    1 tablespoon + 1 teaspoon cornstarch

    Reply
    • Bebs says

      November 29, 2018 at 9:04 am

      Yes Norm, that means 1 Tablespoon plus another 1 teaspoon of cornstarch.

      Reply
  27. Hazel says

    November 15, 2018 at 5:31 am

    Hi Bebs,
    Thanks for the recipe, I really want to try making homemade taho but what brand of epsom salt did you use? I have one from my American friend but it's for the bathing or I use it for foot soaks, I did not know you candrink it. I also live in Germany, where did you buy yours?

    Reply
    • Bebs says

      November 15, 2018 at 10:15 am

      Hi Hazel, yes, you can use epsom salt for a lot of things. The equivalent in Germany is Bittersalz and you can buy it from the Apotheke.

      Reply
  28. Jas Domingo says

    November 12, 2018 at 12:14 pm

    Greetings! I just want to ask if there's an alternative for epsom salt? Can I use an ordinary salt instead?
    Thank you!

    Reply
    • Bebs says

      November 13, 2018 at 8:16 am

      Hi Jas, epsom salt is not like salt at all, it is not salty and it has a coagulation property that makes milk curdle to form taho. Like I said in the post, others use the food grade gypsum, epsom is already the alternative.

      Reply
  29. Graeme says

    July 06, 2018 at 6:02 pm

    Not true. Just buy silken tofu instead of doing this. Waste of time and money.

    Reply
    • Bebs says

      July 07, 2018 at 10:41 am

      Hi Graeme, if you read above I did mention using silken tofu, only it was not easily available where we lived in Germany and I had to drive 30 kilometers to get to the nearest Asian store to get one. This is for me a lot easier and cheaper actually.

      Reply
  30. Jean says

    December 13, 2017 at 3:53 pm

    3 stars
    Doesn't Epson salt leave an after taste? I've drank it on its own and... well...

    Reply
    • Bebs says

      December 13, 2017 at 6:30 pm

      Hi Jean, it should not leave an aftertaste since we are using just a bit. I hope you didn't drink too much of it since it works as a laxative unless that was your plan...????

      Reply
  31. Francis says

    October 09, 2017 at 10:47 am

    5 stars
    Hello madam Bebs,what will be the ratio of soyamilk if i use calcium sulfate,and do i need cornstarch too together with the calcium sukfate?thank you God bless

    Reply
  32. bullet says

    September 20, 2017 at 2:56 pm

    did you use store bought soy milk?thanks

    Reply
    • Bebs says

      September 20, 2017 at 11:25 pm

      Hi Bullet, yes! I used store-bought soy milk, the unsweetened one.

      Reply
      • bullet says

        September 21, 2017 at 1:00 pm

        thanks. epsom salt? are they all the same? or do I need to get specific type?

        Reply
        • Bebs says

          September 21, 2017 at 2:08 pm

          Hi Bullet, I think they are all the same.

          Reply
          • bullet says

            September 21, 2017 at 2:17 pm

            thanks.hopefully I can make Taho this weekend.

            Reply
  33. Greg says

    August 20, 2017 at 3:32 am

    Hi, how much gypsum should I put if I do decide to substitute epsom salt with it? ^^

    Thank you bunches for sharing this! I've been trying to find information like this for a long time ~

    Reply
    • Bebs says

      August 20, 2017 at 10:03 pm

      Hi Greg, I haven't tried using gypsum myself but I am pretty sure you will find recipes online that do. ????

      Reply
  34. S says

    May 26, 2017 at 10:29 am

    5 stars
    Hi Bebs,

    I have been following your blog for quite some time now! I just love how easy your empanada is, and have tried few other recipes like tocino and longganisa 🙂 quick and easy, going back to Taho making, do you have a substitute for Epsom salt?

    xox
    S

    Reply
    • Bebs says

      May 26, 2017 at 11:39 am

      Hi S, Thanks for your comment! As for making Taho, Epsom salt is actually the alternative, as it is cheaper and easier to get (for me at least). You can look for Calcium sulfate (food grade gypsum) or also Nigari.:-)

      Reply
  35. Zara says

    May 11, 2017 at 11:47 am

    I'm pretty sure Hanoi has lots of tapioca pearls. I just have to search patiently. :)) By the way, I hope you can make a mango cake recipe just like the one in red ribbon. Believe it or not, I only trust your recipe because it's "homecook friendly".

    Reply
    • Bebs says

      May 11, 2017 at 1:56 pm

      I do have a recipe Mango Cake. Maybe it is not exactly like the one from Red Ribbon but it is also good. You can omit the mirror top and add more whipped cream and top with fresh ripe mangoes.

      Reply
  36. Zara says

    May 08, 2017 at 3:36 am

    I love this recipe. My kids will surely love this. I've been seeing a lot of silken tofu at the grocery and I can finally put them to good use. If I can only find small tapioca pearls then I'm off to to a good start.

    Reply
    • Bebs says

      May 10, 2017 at 1:53 pm

      Hi Zara, I added a link in the recipe where you can buy the small tapioca pearls. I am sure the kiddos will love it! Armin really enjoyed it and he had it for the first time ever.

      Reply

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  • Japanese Cheesecake
  • Cauliflower Mac and Cheese

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