Taro vs Ube in Cheesecake

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Hi everyone!

I'm new to this sub with what may be a silly question:

Could I get away with substituting ube for taro in a cheesecake recipe?

I was looking to make a taro cheesecake for a friend's birthday, but I'm having a heck of a time finding straight taro flavoring (let alone not cut with a ton of sugar!). However, the international grocery in town has abundant ube flavoring... While I'm aware that they have slighly different flavor profiles overall, I was wondering if the cheesecake may mask the differences?

I think I'm especially nervous as my friend has voiced a preference for taro and has a fairly sensitive palate 😅

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Catthulu_of_the_deep

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Posted: 5 months ago
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