I'm going to talk about the difference in using big taro over little taro in your recipes. Let's start with the last recipe I did where little taro was substituted for big taro.
So here's a picture of the sai mai lo, made with little taro:
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| Veryyy pale cream color |
And here's the sai mai lo I made today with big taro:
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| Rather purple-y |
And it's also harder to mash...and it seems to take a little longer to cook. But in taste, they are essentially the same!! That's all for today's short taro update.
...some more pictures...
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| Big taro unmashed |
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| Little taro, slightly mashed |
Keep on cooking guys!!
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