Peel the taro and ube with a peeler. Cut into small pieces, so it can be cooked through easily.
Put the chopped taro and ube into TWO separate bowl and to the steamer. Steam for 10-20 minutes or when a fork can poke through easily.
Mashed the taro and ube using a fork. Add sugar. Mix well. Adding sugar is optional, but I want it to have a hint of sweetness in the pearls. Side aside until cold.
In the food processor, put in 100g taro, 5g sugar, and 35g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a pure taro purée.
Without washing the food processor, put in 85g taro, 15g ube, 5g sugar, and 35g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a light-purple taro purée.
Without washing the food processor, put in 70g taro, 30g ube, 5g sugar, and 35g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a purple taro purée.
Without washing the food processor, put in 45g taro, 55g ube, 5g sugar, and 37g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a dark-purple taro purée.
Ready to serve. You can use the paste as a spread on toast, or add milk for a drink.