Ube taho is a delightful Filipino treat made with silky tofu, sweet syrup (arnibal), and purple yam

(ube)
flavoring. Here's a recipe to make ube taho at home:

Ingredients:

For the Taho:

 500g silken tofu

 1/4 teaspoon calcium sulfate (gypsum) or 1/4 teaspoon Epsom salt (for coagulating the tofu)

For the Ube Syrup (Ube Flavoring):

 1 cup water

 1 cup sugar

 1/2 cup mashed cooked purple yam (ube)

 1/2 teaspoon ube extract (optional, for stronger ube flavor)

For the Sago (Tapioca Pearls):

 1/2 cup small tapioca pearls

 Water for boiling

Instructions:

1. Prepare the Taho:

o Drain the silken tofu from its liquid and place it in a heatproof container.

o Dissolve the calcium sulfate or Epsom salt in 1/4 cup of warm water.

o Pour the dissolved mixture over the silken tofu and gently stir to combine.

o Let the mixture sit undisturbed for about 15-20 minutes to allow the tofu to set into a
solid form. Once set, cut the tofu into cubes and set aside.

2. Prepare the Ube Syrup:

o In a saucepan, combine water and sugar. Stir over medium heat until the sugar is
completely dissolved.

o Add the mashed purple yam (ube) to the saucepan and continue stirring until well
combined and the mixture slightly thickens.

o If using ube extract for a stronger ube flavor, add it to the syrup and stir well.

o Remove from heat and let the ube syrup cool down to room temperature.

3. Prepare the Sago (Tapioca Pearls):

o Bring a pot of water to a boil.

 o Add the tapioca pearls to the boiling water and stir gently to prevent sticking.

o Cook the tapioca pearls according to the package instructions or until they become
translucent.

o Once cooked, drain the tapioca pearls and rinse them under cold water to stop the
cooking process. Set aside.

4. Assemble the Ube Taho:

o To serve, place a few pieces of tofu (taho) in serving bowls or cups.

o Add a spoonful or two of cooked tapioca pearls (sago) on top of the tofu.

o Pour the cooled ube syrup generously over the tofu and tapioca pearls.

o Serve the ube taho immediately while it's still warm, and enjoy!

Ube taho is best enjoyed fresh, but you can store any leftover syrup and tofu separately in the
refrigerator for a day or two. Just reheat the syrup gently before serving again.