1. Origin and History

• The Ube : Originally from Philippines, This purple root is a true cultural treasure. Called "ube" (pronounced "oo-beh"), it has been used for centuries in Filipino desserts.
• The Taro It is also a root. Much older, taro has been cultivated for over 9000 years in Southeast Asia (Thailand, Philippines, Hawaii, etc.). It is one of the first plants domesticated by humans. It is also eaten in a salted form in many cultures.

2. Appearance and Color

• Ube → Color intense purple very spectacular.
• Taro → Color pinkish beige or cream once prepared. More visually discreet, but very elegant.

Visual winner : Ube (without dispute)

3. Taste and Texture

• Ube Flavor Sweet, vanilla and slightly nutty. It is naturally sweet and indulgent. Light and melt-in-your-mouth texture.
• Taro Taste more earthy, nutty and subtle, with a texture extremely soft and velvety. It brings a comforting and "Asian grandmother" feel.

Winner taste Depends on your preferences → Do you like sweet and spectacular things? → Ube → You prefer comforting, nostalgic softness → Taro

4. Use in Bubble Tea & Lattes

5. Nutritional/Health Benefits

• Ube Rich in antioxidants (anthocyanins), fiber and vitamin C.
• Taro Excellent in dietary fiber, a source of potassium and good for digestion.

Both are Naturally gluten-free, vegan, and caffeine-free. They are nutritious and perfect for healthy snacks, as a light meal, before sports or at breakfast.

6. Which one to choose?

• Choose Ube if You want: A taste sweet and vanilla, a magical color.
• Choose Taro if You want: A texture ultra soft, a comforting and subtle taste, a more "comfort" drink.
• The best choice? Both! Alternate depending on your mood.

At Ube Delyss, We offer both powders. 100% natural so you can test and find your favorite.

Ready to take action? Discover our range Ube And Taro

L’article Ube vs Taro : Quelles Différences pour Votre Bubble Tea ? (Guide Complet) est apparu en premier sur Ube Delyss.

L’article Ube vs Taro : Quelles Différences pour Votre Bubble Tea ? (Guide Complet) est apparu en premier sur Ube Delyss.

• of the traditional desserts (sweet soups, mochi, pastries)
• savory dishes in some regions

Its taste is mild, neutral, or slightly vanilla/hazelnut. 

Its creamy texture makes it a cult ingredient on the Asian continent, including in bubble tea, which can be found in countless street markets.

Rich in fiber, potassium and vitamin B, it is filling, nutritious and represents a beneficial food source in many parts of the world.

Bubble tea (珍珠奶茶) was born in Taiwan in the 1980s.
 Originally, it was mixed with green or black tea and tapioca.

Taro was not the “historical” version, but it quickly established itself as a popular variation, seen as a dessert and a convivial moment to share.

Taro bubble tea is a good example:

• there modern Asian culinary creativity
• the mixture between tradition (taro) And contemporary drink (bubble tea)

Differences between countries

• Taiwan : more natural and authentic taste
• China : often very sweet, creative versions
• Japan : refined aesthetics, less sweet
• Southeast Asia : bright colors, sometimes a very "dessert" version“

Taro Delyss, for ultra-creamy bubble teas

Our Taro Delyss organic taro powder is authentic. It contains no coloring (which can happen in some taro products) and will give a smooth, creamy texture that will enhance your recipes. Finding whole taro tubers is difficult in France, and Taro Delyss is a perfect alternative. 

Taro bubble tea (1 large glass)

Ingredients

Tapioca pearls (boba)

• 50g of black tapioca pearls (boba)*
• Water for cooking
• 1 to 2 tablespoons of brown sugar or syrup (optional)

Taro tea

• 2 tbsp Taro Delyss powder
• 200 ml of milk (or plant-based milk: oat, soy, coconut…)
• 100 ml of brewed black or green tea (optional)
• 1 to 2 tablespoons of sugar or syrup (to taste)
• (optional): 1 tbsp sweetened condensed milk or vanilla extract
• Ice

Cook the tapioca pearls for 10 minutes in boiling water. When they become very soft, drain them. Rinse them in cold water and then mix with a little brown sugar or syrup (optional).

In a blender, mix the plant-based milk (ideally coconut), 2 tablespoons of Taro Delyss, sugar (to taste) and (optional) tea infusion and/or sweetened condensed milk and/or vanilla extract.

Pour the cooled tapioca pearls into a tall glass and top with the blended taro. Enjoy!

*Caution: Tapioca pearls (boba) are quite large, elastic and sticky. As a result, they can be difficult to chew and pose a choking hazard, especially for young children. Feel free to skip this step, as the recipe is delicious even without tapioca pearls!

From what age?

Not recommended for children under 4 years old

Between 4 and 6 years old: only under supervision

After 6 years: generally OK if the child chews well

L’article Un bubble-tea au taro ultra-crémeux, parfait pour cet été ! est apparu en premier sur Ube Delyss.

L’article Un bubble-tea au taro ultra-crémeux, parfait pour cet été ! est apparu en premier sur Ube Delyss.