Ube is a brighter and sweeter tuber originally used in a lot of traditional dessert recipes in the Philippines and Hawaii. Whereas taro is less sweet and does not have a stronger purple color. Also, their flesh texture is different when cooked. While cooked ube is smooth whereas taro is chalky and dry. Ube is always used in desserts and sweet recopies, whereas taro has a fairly high amount of traditional savory preparations throughout China, Malaysia, India, and other Asian countries.