1. Production of raw materials: sago main raw material is starch, tapioca starch from Indonesia, while the main raw material of taro ball is taro or yam, some in order to increase the toughness of the texture, but also add some tapioca starch.
2. Taste: sago will become transparent after cooking, the texture Q pop, toughness. In contrast, the taro ball taste is more sweet, better bite, while there is a certain elasticity.
3. Use: Sago can be used alone as a dessert, can also be used to make drinks, desserts, etc., such as mango sago dew, sago pudding and so on. And taro ball is usually used as an ingredient in desserts, such as with bean curd, shaved ice, etc. For example, taro and groundnut rounds are often added to desserts in Taiwan and Fujian.
Overall, sago and taro balls are both important parts of desserts, but they are slightly different in taste and use, and need to be chosen according to specific scenarios and flavors.