This recipe is inspired by my and my fiance's favorite desserts as well as the influence of both our family and culture. Growing up my fiance's favorite Filipino dessert was taho (soft tofu in sweet ginger syrup with tapioca pearls), and mochi was always a significant treat that my family would eat throughout my life. We wanted to create a simple yet satisfying dessert that combines our favorite things - taho with mochi pearls, both of which utilize Agar Agar powder for texture.
I'm a travel-loving foodie from Torrance, California who adores pugs, loves to hike, and never wants to look back and think - "I could've eaten that." For me, food is an experience that I enjoy not only with friends and family but also with my fiance and soon to be husband whom I will be marrying in September of the year!
Servings: 2 people.
Total Time : 2days 15hours.
Prep Time : 1 hour.
Cooking Time : 30 minutes.
Other Time : Shelf 3days
Size of Container : 8 oz bowl
Agar Agar Powder
Powdered or Fresh Ginger
Mochiko (Glutinous Rice Flour)
★ TIP ★
For more purple color add more ube extract drops. or you can omit the drops for plain mochi pearls/add different food coloring for colorful pearls. To keep mochi pearls fresh and at the best texture, you can prep dough ahead and boil when you want to consume.
What is Mochi? 🇯🇵
Mochi (Japanese: 餅, もち) is a Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. (Reference from : Wikipedia)
Step 1. Tofu Pudding
1 cup Soy Milk
2 Tbsp Hot water
2.5 tsp Agar Agar Powder
Pour 1 cup of soy milk into a mall pot and warm on medium heat. stirring constantly
In a separate bowl, combine 2 Tbsp how water with 2.5 tsp Agar Agar Powder and mix together will Agar Agar Powder has dissolved.
Add the agar and water mix to the soy milk and stir till heated (3 minutes). Add in the vanilla extract and combine.
Remove from heat and pour into a bowl to cool for 20 minutes. Chill in the fridge for 1.5 hours or until firmly set.
Step 2. Sauce
1 cup Brown Sugar
1 cup Water
1/4 tsp Powdered or Fresh Ginger
In a small pot, combine brown sugar and water.
Bring it to a boil over medium heat while stirring occasionally.
Add ginger and let it simmer (about 7-10 minutes overheat) Remove from heat and use when tofu has set and is ready to serve. The syrup tastes great hot or cold!
Step 3. Ube Moch Pearls
1/4 cup Mochiko (Glutinous Rice Flour)
1 Tbsp Water
4 tsp Agar Agar Powder
1 Tbsp Hot Water
2-3 drops Ube Extract
Combine 1 Tbsp hot water with 1 tsp agar powder till dissolved.
Add to 1/4 cup mochiko (glutinous rice flour).
Combine until a dough is formed. The dough should hold together but not too sticky to the fingers.
Add in the ube extract drops and knead till you have a consistent purple color. Form small pearl-shaped balls, based on size preference.
Place the pearls in a pot of boiling water. When they are cooked, they will float to the top.
Remove pearls from boiling water and cover till ready to use.
ENJOY! Your "Taho with Ube Mochi Pearls"
from Emily Takeuchi
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