The only challenge really is preparing the sago. It needs to be boiled in water for 30 minutes to 1 hour and cook until color becomes translucent. I think timing depends on the brand. I also noticed the sago pearls when they are fully white, it takes forever to soften and the white core is still there. The one I got is brown in color and the middle part is not too white. I find it faster to cook and the white core disappears when fully cooked. See photo below.
For my tip, after cooking the sago, leave them in the pot for about 45 minutes to 1 hour. It will fully cook. So if you are making this Taho, I suggest to make the sago ahead of time or a day before.
For the Arnibal or Brown Sugar Syrup, I find that it tastes way better when caramelizing the brown sugar first before adding the water instead of combing the two ingredients together and boil to dissolve the sugar. Try both procedures and you can tell the big difference in taste. Caramelizing will give you a strong flavor. You can also add vanilla or fresh pandan leaves if available.
how to make taho video below
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UBE CASSAVA FLAN