Ube VS Taro – Both ube and taro are considered rather similar plants. They are a part of the yam family and both are grown in the Asian tropic regions. Given their similar outer appearances, one can confuse them. As similar as they are outward though, these two have plenty of differences. One of the more notable differences between them is their internal features. The easiest way to distinguish ube is the vibrant purple color it has inside. While there are cases of ube having white insides, it is better known for its purple coloring. Taro on the other hand mainly comes in a white variety for its interior.
For those unfamiliar with these tubers, it’s not always easy to identify between the two. It is especially tricky given that they are often sold in powder form. If you want to know how to best discern between the two, there are several factors to look out for:
Ube VS Taro: Differentiating the Two
The main difference between ube and taro is not just their inner appearances but their flavor profiles as well. With ube, you get a more mildly sweet flavor with a rich undertone. As for taro, it generally gives a lesser sweet flavoring with a more savory touch. Between the two, taro has applicable uses for savory dishes. However, when it comes to popularity, you’ll find that ube stands higher, especially as a dessert flavoring in the Philippines. Basically, ube fares better when it comes to more sweet dishes.
If that isn’t enough, both vegetables produce a different texture when cooked. When ube is cooked, it becomes smooth and custard-like. With taro, it becomes lush and creamy in its consistency. It also helps that both vegetables provide different nutritional values. For something high fiber, plus helps with controlling your blood sugar, you’ll want something involving taro. Ube on the other hand is a great anti-oxidant and can help with reducing blood pressure. Whatever plant you choose, both can help create some delicious dishes.
Dishes Involving Ube and Taro
As stated, ube is a popular flavor in Filipino desserts. It is also used as a variation for many classic snacks. A few examples of this include ube cheese pandesal, ube hopia, and ube turon. Suffice to say, you’ll mostly find ube used in majorly sweet dishes. With taro, you have more variation. Some of the dishes you can make with taro include chips and cake. Outside of dishes, there is one major difference between the two culinary-wise. Ube in comparison to taro is incorporated differently as a dessert flavoring.
Most often than not, ube is made into ube halaya in the Philippines. What is ube halaya? It is a type of jam made from ube, coconut milk, condensed milk, and butter or margarine. This jam is a treat that can be enjoyed by itself or be used as flavor incorporation outside of powders and ube essence. If you were to compare all the different features that make ube and taro, you’ll find there is more you can experiment with in making dishes using ube.
