Foodie Friday: Taro Swirl Bread

Taro swirl bread: soft bread with sweet taro inside

I like my taro. Once when I visited Hawaii, I remember spending a long time entranced in a field, gazing at the broad leaves of the taro plant. For my wedding, we had ube cake. At dim sum, I eat fried taro dumplings. I’ve never ventured beyond either the purely sweet versions (cake) or the salty dishes (dumpling). Now, introducing: the taro swirl bread.

 

 

 

 

 

This bread contains both a sweet filling and a salty, soft exterior. The patterns that run across this bread are gorgeous. Despite the aesthetics, though, I really wish that this taro dish picked one taste or the other. When I bit into the outside, I expected a meat-bun-like quality. Then I encountered the inside, which set me up for a sweet dessert. I couldn’t balance the two tastes. In the end, it’s a thumbs-up for the artistic image, but a thumbs-down for the flavor combo.