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Adventures in home cooking, baking and eating out mostly in the eastern suburbs of Melbourne. A bit of travelling, shopping, and having a good time.

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Kulinarya Cooking Challenge – Langka at Ubod Taho


Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.Please see http://kulinaryaclub.wordpress.com/members/ for the latest members list. kulinarya


This was a challenge in more than one way… I actually challenged myself to write a short post with only one picture!

Uh… so I failed at the second part.  But that’s okay, at least I made in time for this month’s challenge! As long as you consider me being “on Filipino time”, anyway.

When we visited the Philippines last year, my sister took us to Intramuros, the old Spanish quarter of Manila.  Here, I finally got a real idea of the history of the country, and how much our war and cultural heroes are still revered.  With two public holidays in August to celebrate (Ninoy Aquino Day on August 21st and National Heroes Day on August 29th), the choice of theme was pretty obvious.

We had to represent the colours of the Philippine flag: red, white, blue, and yellow.  Not exactly the most difficult theme, since most naturally-coloured foods are red, yellow or white.  But working blue into that?  Naks naman!


Langka at Ubod Taho (Sweet Tofu with Jackfruit and Heart of Palm)

Preparation Time: 1-5 minutes
Serves: 1

Block of silken tofu
Maple syrup
Canned Jackfruit and heart of palm (can be found in a can together, or buy separately)
Glace cherry

This dessert came out of a moment of pure inspiration.  I was thinking about not having done a Kulinarya challenge since I hosted (way back in May!), and then I remembered about all these odds and ends I had in the fridge that happened to be the right colours.  Thank goodness for the allowance of being able to use one colour in your set up!

I simply put everything together in a bowl, but if you want to warm the tofu, you can microwave it for 30-90 seconds.  Depending on what brand of canned fruit you buy, you might also need to slice them up.

I wanted to make this version of taho a lot sweeter than normal, so I used maple syrup instead of sugar syrup.

Salamat po to Kuya Ray (@wokwithray), Ate Oggi of I Can Do That, Kuya Chef Day (@chefday), and Kuya Boyet of Reel and Grill for hosting!


Are there any dishes that you cook to celebrate your country’s history?  Have you ever ridden a caleza (horse-drawn carriage)?

2 comments to Kulinarya Cooking Challenge – Langka at Ubod Taho

  • Wow, I’ve never had taho with langka before but this looks interestingly-delicious, and I’m sure it is. The silky texture of tofu should be a delightful contrast to the texture of langka. Yummy and good job. Thank you for participating.

    • Hey Ray, thanks for hosting and the comment! I imagine this would taste even better with fresh langka rather than canned, or maybe mangoes, but it’s what I had open in the fridge. The maple syrup was also a new twist on the usual brown sugar, I’m kind of torn between the “new” taste vs the “original”, hahaha.

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