Beyond Drinks: Do Ube and Taro Are Just for Drinks? Here’s Some Delicious Ways to Enjoy Ube and Taro!
When someone says Ube or Taro, what's the first thing that comes to mind?
A creamy purple Latte? A trendy Bubble Tea? That gorgeous purple drink flooding your Instagram feed?
Well, these purple superstars have been stealing hearts long before they became drink menu favorites. In fact, both Ube and Taro have been transformed into countless delicious dishes, from traditional comfort foods to viral desserts that make you want to take a picture before taking a bite.
Ready to explore? Let's dive into the delicious world of Team Ube and Team Taro!
Team Ube: Sweet, Creamy, and Always Camera-Ready
Ube is basically the dessert lover's best friend. This vibrant purple yam naturally carries a sweet, creamy flavor that's often compared to Vanilla, White Chocolate, or Custard.
Long before Ube Lattes became a thing, people were already enjoying classics like Ube Halaya (originated from the Philippines), a rich and silky purple jam made from mashed Ube, Milk, Butter, and Sugar. Think of it as the ultimate comfort dessert.
Credit: Serious Eats / Rezel Kealoha
There's also Ube Suman (originated from the Philippines), a sticky rice delicacy wrapped in Banana leaves, and Ube Hopia (originated from the Philippines), a flaky pastry packed with sweet Ube filling. Simple, nostalgic, and absolutely delicious.
Fast forward to today, and Ube has become the main character of the dessert world.
You'll find it in:
Ube Cheesecakes
Ube Mochi Waffles
Ube Crinkle Cookies
Ube Croissants and Cruffins
Ube Cinnamon Rolls
Ube Ice Cream and Soft Serve
Honestly, if there's a dessert, someone has probably made an Ube version of it, and let's be real—half the fun is that stunning purple color.
Team Taro: Nutty, Earthy, and Surprisingly Versatile
While Ube loves the spotlight, Taro is the quiet all-rounder that can do almost everything. It’s flavor is more subtle, with nutty and earthy notes that make it perfect for both sweet and savory creations.
Traditional Taro dishes have been enjoyed across Asia for centuries. One popular favorite is Yu Tou Gao (originated from China), a savory steamed Cake often enjoyed during festive celebrations.
Credit: Made With Lau
Another beloved dessert is Orh Nee (originated from Tiochiu/Teochew, Tionghoa), a smooth and comforting sweet Taro paste that's rich without being overpowering. And if you've ever visited a Dim Sum restaurant, chances are you've seen those crispy, fluffy Woo Kok (Fried Taro Puffs) originated from China that somehow disappear from the table within minutes.
Credit: The Silver Chef
Nowadays, Taro has become a social media favorite too.
Trending treats include:
Taro Mochi Donuts
Taro Basque Cheesecake
Taro Cream Buns
Taro Mille Crepe Cakes
Taro Ice Cream Sandwiches
It’s mild flavor makes it incredibly easy to pair with Milk, Coconut, Sesame, Caramel, and countless other ingredients.
Plot Twist: They Can Be Savory Too
Here's something many people don't know…
Ube and Taro aren't limited to desserts.
Taro can be turned into Crispy Fries, Crunchy Chips, Creamy Soups & Stews, and even Croquettes. It’s texture is similar to Potatoes, but with a richer and slightly sweeter character.
Ube has also started appearing in creative savory dishes such as Mashed Potatoes, Gnocchi, and colorful Pasta creations that instantly brighten any plate.
Who said purple ingredients can't be sophisticated?
Molten Ube Cheesecake Cup Dessert
A delightful layered dessert featuring soft, homemade vanilla sponge cake soaked with fragrant Ubee Syrup and topped with a luscious Ube cream cheese custard. Every spoonful offers the perfect balance of fluffy cake, creamy cheese, and the naturally sweet, nutty flavor of Ube. This elegant cup dessert is ideal for afternoon tea, celebrations, or café-style dessert menus.
Ingredients
Homemade Vanilla Sponge Cake
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2 large Eggs, room temperature
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80 gr Granulated Sugar
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1 tsp Vanilla Extract
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100 gr Cake Flour
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1 tsp Baking Powder
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30 ml Milk
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30 gr Unsalted Butter, melted
Ube Syrup Soak
Ube Cream Cheese Custard
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100 gr Cream Cheese, softened
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50 ml Whole Milk
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45 ml Ubee Syrup from Tutu Flavors
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2 tbsp Sweetened Condensed Milk
Optional Toppings
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Grated Cheese
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Whipped Cream
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White Chocolate Shavings
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Crushed Graham Crackers
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Fresh Blueberries or Strawberries
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Extra Ubee Syrup from Tutu Flavors for drizzling
Instructions
Step 1: Bake the Vanilla Sponge Cake
Preheat the oven to 170°C (340°F). Lightly grease and line a small square baking pan (approximately 15 × 15 cm).
In a large mixing bowl, beat the Eggs and Granulated Sugar using an electric mixer on high speed for 6–8 minutes, or until the mixture becomes pale, thick, and triples in volume. The batter should fall in ribbons when lifted.
Add the Vanilla Extract and mix briefly. Sift together the Cake Flour and Baking Powder. Fold the dry ingredients into the egg mixture in two or three additions using a spatula. Fold gently to preserve as much air as possible.
Combine the Milk and melted Butter, then add a small amount of batter into the milk mixture and stir until smooth. Gently fold this mixture back into the remaining batter until fully incorporated. Pour the batter into the prepared pan and gently tap the pan once or twice to remove large air bubbles.
Bake for 20–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan. Cut into small bite-sized cubes.
Step 2: Prepare the Ube Cream Cheese Custard
In a small saucepan, combine the softened Cream Cheese, Whole Milk, Ube Syrup, and Sweetened Condensed Milk.
Cook over low heat while whisking continuously until the Cream Cheese has fully melted and the mixture becomes smooth, glossy, and slightly thickened. Do not allow it to boil. Remove from the heat and let the custard cool to room temperature. It will continue to thicken slightly as it cools.
Step 3: Assemble the Dessert
Place a layer of sponge cake cubes into the bottom of each dessert cup or glass jar. Drizzle approximately 1 tablespoon of Ubee Syrup over the cake, allowing it to soak in completely. This keeps the cake moist while adding vibrant color and rich Ube flavor.
Spread a generous layer of the Ube Cream Cheese Custard over the cake. Repeat the layers of cake, syrup, and custard until the cup is nearly full, finishing with a smooth layer of custard on top.
Step 4: Garnish
Decorate with grated Cheese for a savory contrast, or add Whipped Cream, White Chocolate Shavings, crushed Graham Crackers, or fresh Berries for extra flavor and texture.
Step 5: Chill
Refrigerate the assembled dessert for at least 1–2 hours before serving. Chilling allows the sponge cake to absorb the Ubee syrup while the custard sets into a rich, silky consistency.
Serve well chilled and enjoy a beautifully layered dessert with soft sponge cake, creamy Ube cheesecake custard, and a perfect balance of sweetness in every bite.
So... Are You Team Ube or Team Taro?
Choose Ube if you love flavors that are sweet, creamy, and dessert-like.
Choose Taro if you prefer something more nutty, earthy, and versatile enough to shine in both sweet and savory dishes.
Either way, one thing is certain: these purple favorites deserve far more attention than just being blended into drinks.
Now the real question is...
What's the first thing you'd order: an Ube Cheesecake or a Taro Mochi Donut?
