Taho from Coconut Milk
If soybeans are more expensive or are not available, we can use coconut milk and gulaman in making the morning delicacy Taho. This is very feasible since we have an abundant coconuts planted all over the country.
1. Mix pure coconut milk with equal volume of water and heat.
2. In a container, dissolve 1/4 gulaman bar in water, boil.
3. Strain the dissolved gulaman and coconut milk. Heat and stir continuously for at least 20 minutes.
4. Pour into molds and allow to cool and harden.
To make syrup:
Dissolve 2 cups brown sugar in one-cup water. Heat until thick.
Taho from Soybeans
3 cups mature and newly harvested soybeans
2 bars white gulaman
3 cups brown sugar
strainer (muslin or nylon cloth)
1. Soak soybeans overnight in water 3 times its volume.
2. Remove outer covering, grind ; add water little by little (at least 6 cups) while grinding.
3. Dissolve 2 bars gulaman in boiling water (7 cups).
4. Pour the ground soybean in boiling gulaman for 7 minutes or until the odor of grains removed.
5. Set aside until it coagulates.
6. Serve with syrup.
Syrup is prepared as follows:
3 cups sugar is dissolve in 3 cups water. The sugar may be caramelized to improved color and flavor.
Source: ITDI-DOST,The Philippine Recommends For Soybean PCARRD 1991, photo courtesy of www.buhaykorea.com