Monday, April 4, 2011

Monday’s Bread Bowl: Filipino Taho Drink

A tapioca spiked milk tea

Filipino taho combines the sweet caramel flavors of brown sugar with the gelatinous consistency of soft tofu, at least in this version. The addition of cooked tapioca pearls helps turn taho into a drink-custard or bubble tea.

What you will need:

1 wooden spoon
1 metal teaspoon
1 medium-sized sauce pan
2 cups water
Half- and-half
4 glasses, filled with ½ cup crushed ice
2 cups brown sugar
2 cups, cooked tapioca pearls
1 (20 oz) package silken tofu, diced into bite-sized pieces

Cooking and Directions:

Bring water to a full boil then gradually stir in brown sugar until a strong syrup forms. Set aside. Spoon three to four tablespoons of syrup into each wine glass. Add ½ cup of water and stir well. Next add 2-3 tablespoon tapioca pearls and 2 – 3 tablespoons soft tofu. Mix well. Finally, top each serving with ¼ cup half-and-half. Serve immediately.

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