Note: During the lockdown days, I craved for taho but didn’t have enough ingredients to make it. So I improvised. Sharing it with you now.
2 ½ cups soy milk
5 tbsp cornstarch
2 cups water
2 cups brown sugar
Pandan leaves (optional)
1 cup instant “sago” tapioca pearls
Combine ½ cup soy milk with cornstarch and dissolve well. This is a slurry.
Combine slurry with the rest of the soy milk in a small stock pot.
Turn on heat. Keep stirring for 5 minutes over medium heat until milk has slightly thickened.
Pour into a glass baking dish.
Cover with plastic wrap and chill in the refrigerator for an hour to 2.
To serve, place sago in a cup. Then add syrup and add a layer of taho. Repeat the process until satisfied. Enjoy
cookware purchase: https://www.heritagesteel.us/pages/ch…