The rich purple color of taro bubble tea is primarily due to the addition of food coloring by the powder manufacturers. Taro itself is not naturally purple, but rather a pale beige or white color. To achieve the vibrant purple hue, artificial food coloring is used in the preparation of taro bubble tea.
Taro and ube, although both root vegetables, differ in terms of taste, texture, and appearance. Ube, also known as purple yam, is naturally purple in color and has a much sweeter flavor compared to taro. It is often used in Filipino cuisine for its distinct taste and vibrant hue. On the other hand, taro has a more starchy and mild flavor, resembling a potato. Its natural color is not as visually appealing as ube, hence the addition of food coloring to create the desired purple shade in taro bubble tea.
When cooked, taro and ube also have contrasting textures. Taro has a soft, creamy texture that becomes even smoother when cooked. It can be mashed or pureed easily, making it a versatile ingredient in various dishes. In comparison, ube has a denser and firmer texture. It is often used in desserts such as cakes and ice cream, where its vibrant color and distinct flavor can be showcased.
In the context of bubble tea, taro powder is commonly used as a flavoring agent to create a taro-flavored drink. The purple color is added to enhance the visual appeal of the beverage, making it more enticing and attractive to consumers. While the natural color of taro may not be as visually striking, the addition of artificial coloring allows for a more visually appealing and consistent product.
The purple color of taro bubble tea is achieved through the use of artificial food coloring added by powder manufacturers. Taro itself is not naturally purple, but rather a pale beige or white root vegetable. The addition of food coloring enhances the aesthetic appeal of the beverage, making it more visually appealing to consumers.