Tapioca

1. In a pot over medium-high heat, boil 5 cups of water. Add tapioca pearls, stirring right away to prevent sticking.  
2. Reduce to medium flame and cook for 5 minutes, mixing regularly.
3. Turn off the heat, cover, and soak for 10 minutes.
4. Drain and rinse the tapioca pearls with running water until it is cooled.
5. Bring another 5 cups of water to a boil, then add the partially cooked tapioca.
6. Bring to a boil again. Once boiling, turn off the heat, cover, and soak for 7 minutes. When finished, it should be fully translucent.
7. Drain and rinse the fully cooked sago with cold running water until completely cooled. Set aside.

Tofu

1. Place the tofu block in a cheesecloth-lined steamer and steam for about 7 to 10 minutes or until heated.
2. Alternatively, place tofu in an oven-safe dish and microwave for about 1 minute or until heated.

Arnibal (Syrup)

1. In a small pot, add 1 cup water, brown sugar, and pandan leaf. Whisk.
2. Bring the mixture to a boil. Bol for 3 minutes while stirring until the sugar has dissolved. Remove the pandan leaf and set it aside. 

Assembly

1. Scoop thin layers of tofu into a serving glass or bowl, followed by a scoop of tapioca, then a drizzle of the arnibal. Repeat layering until the serving glass is full.
2. Enjoy warm or let it cool to enjoy cold.