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Syrup Preparation

  • Sugar - muscovado 225 g
  • Water 250 ml

Taho Preparation

  1. Syrup Preparation

    • In a small pot, dissolve the muscovado sugar in water
    • Use more sugar and cook longer if thicker syrup is desired
    • Set aside to cool
    • Syrup may be chilled
  2. Taho Preparation

    • In a small pot, bring the soy milk to a simmer
    • Steep the Lipton Green Tea Bags in for a minimum of 5 minutes
    • Remove the tea bags and bring the infused soy milk to a boil
    • Whisk the gulaman into the boiling milk
    • Turn the heat off immediately
    • Add the food coloring
    • Pour the mixture immediately into serving containers
    • Let the gulaman set over a rack
    • When slightly cooled down, store the containers in the chiller
  3. Presentation

    • Serve the taho with the tapioca and brown sugar syrup
    • Top with Rice Krispies if desired