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.
Ok, all of this sounds interesting and fun to try. But I live in tiny town and we don’t have exotic foods! Thanks for letting me live vicariously through you!
That’s okay, Julia. Eat vicariously through me, and you won’t have to dread the calories!
Although you don’t seem to like it much, I’m curious. I eat Chinese food in San Francisco and Berkeley. I don’t think I’ve ever eaten this sort of bread. Or I would remember, right?
I never tried anything like this until now… Perhaps it’s a specialty of this bakery?
Do you happen to remember what bakery this is from?
It’s from 85 degrees.