{"id":91234,"date":"2026-10-08T12:34:00","date_gmt":"2026-10-08T04:34:00","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=91234"},"modified":"2026-10-08T12:34:00","modified_gmt":"2026-10-08T04:34:00","slug":"oriental-kopis-new-taro-series-brings-purple-polo-buns-and-egg-tarts-to-singapore","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=91234","title":{"rendered":"Oriental Kopi\u2019s New Taro Series Brings Purple Polo Buns and Egg Tarts to Singapore"},"content":{"rendered":"


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Oriental Kopi\u2019s Taro Egg Tart features a handmade 128-layer taro crust<\/figcaption><\/figure>\n

Oriental Kopi Singapore has added a distinctly purple twist to its pastry line-up with the launch of a new Taro Series, bringing two taro-focused creations to its outlets here for the first time.<\/p>\n

Made with Taiwan Dajia taro, the range comprises the Taro Polo Bun<\/strong> and Taro Egg Tart<\/strong>, each pairing the earthy sweetness of taro with familiar Oriental Kopi favourites.<\/p>\n

Taro Polo Bun combines a crispy purple crust with chilled butter<\/h2>\n

The new Taro Polo Bun<\/strong> gives the classic polo bun a taro-inspired makeover, starting with a crisp purple sweet potato crust on top.<\/p>\n

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Inside, fragrant Taiwan Dajia taro paste is paired with a thick slab of chilled butter, creating a mix of crunchy, creamy and buttery textures in each bite. The combination also leans into the contrast that makes traditional butter-filled polo buns appealing, with the cool butter sitting between the warm bun and smooth taro filling.<\/p>\n

Its deep purple exterior makes it one of the more eye-catching additions to Oriental Kopi\u2019s pastry selection, while the taro paste adds a mellow sweetness without moving too far away from the familiar polo bun format.<\/p>\n

A 128-layer Taro Egg Tart joins the pastry counter<\/h2>\n

For those who prefer egg tarts, Oriental Kopi has also introduced a Taro Egg Tart<\/strong> built around a handmade 128-layer taro crust<\/strong>.<\/p>\n

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The flaky purple pastry surrounds a layer of smooth Dajia taro paste together with creamy egg custard, combining a crisp exterior with a softer centre. Rather than simply adding taro flavouring to the custard, the tart uses the ingredient as part of both its pastry and filling, giving taro a more prominent role throughout.<\/p>\n

Visually, the golden custard centre contrasts with the purple pastry shell, while the many pastry layers are designed to deliver the flaky texture expected from Oriental Kopi\u2019s egg tarts.<\/p>\n

Both creations use Taiwan Dajia taro<\/h2>\n

The two new pastries feature Dajia taro from Taiwan<\/strong>, an ingredient known for its naturally fragrant, slightly sweet character and creamy texture.<\/p>\n

While both share the same taro theme, they offer noticeably different experiences. The Polo Bun is richer and more substantial with its slab of butter, while the Egg Tart puts the focus on flaky pastry and smooth custard.<\/p>\n

Oriental Kopi\u2019s Taro Series is available now in Singapore<\/h2>\n

Both the Taro Polo Bun<\/strong> and Taro Egg Tart<\/strong> are now available at Oriental Kopi Singapore outlets<\/strong>, giving taro fans two new options to try, whether they favour a buttery bun or a flaky egg tart.<\/p>\n

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Availability may vary by outlet and is subject to terms and conditions.<\/p>\n