Making taho and tokwa are ideal small business with low capital. Taho is a Philippine snack food made of fresh soft/silken tofu, arnibal (brown sugar and vanilla syrup), and pearl sago (similar to pearl tapioca), while tokwa if the Filipino version of tofu. There are video guides below showing how these products are done, watch it and enjoy.
HOW TO MAKE TOKWA
500 gms soybeans
60 gms CaS04 Food grade (calcium sulfate)
grinder or blender
cheesecloth (1 yard)
1. Weight 500 grams soybeans
2. Soak in clean water for 6 hours.
3. Wash and clean, remove the hulls.
4. Grind the soybeans adding water at a time till the volume is 2.5 liters.
5. Strain in cheesecloth (katsa).
6. Boil the soymilk for 10 minutes
7. Cool to 55oC to 60oC.
8. Add 60 grams of food grade CaS04.
9. Transfer to a cloth-lined tokwa mold.
10. Press for 1 hour.
11. Remove from press and slice to desired size.
12. Pack in plastic bags, seal and store in refrigerator.
HOW TO MAKE TAHO
½ kg soybeans
4 liters water
1½ - 2 pcs gulaman
¼ tsp vanilla
1 kg brown sugar
1 ½ liter water
2 pcs colander
1 pc osterizer
2 pcs casserole
1 unit stove
2 pcs basin
2 yards cheesecloth
1. Soak beans overnight.
2. Grind finely while adding boiling water.
3. Put soybean in a cheesecloth and squeeze out milk.
4. Boil soymilk for 5 to 10 minutes.
5. Stir and add gulaman.
6. Allow to boil for 10 minutes.
7. Pass the mixture through a cheesecloth then put in a molder.
8. Cool and serve with syrup and sago.
Source: Great Flavor of Soybean Phil. Council for Agriculture, Forestry and Natural
Resources Research & Development, DOST, photo from manilasunset.com and pinoydelikasi.com
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