Taho is a classic Filipino breakfast drink bought each morning from street vendors, made by topping silken tofu with a caramel syrup and sago pearls quickly cooked in a pressure cooker. Its soy-based silken tofu base makes it a heart-friendly way to start the day.
Put the sago pearls with water in the pressure cooker, close the lid, and once it starts to whistle, cook over low heat for 10 minutes.
Wait for the steam to release naturally, open the lid, and drain and rinse the sago pearls in cold water.
In a separate pan, dissolve the brown sugar in water, add the vanilla, and simmer for 15 minutes until it thickens into a syrup.
Scoop the silken tofu into bowls with a wide ladle and top with the sago pearls and hot syrup before serving.
Lift the silken tofu with a wide ladle dipped in hot water rather than a spoon, otherwise it will break apart.
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