Candied taro, a beloved Chinese dessert, delights with its crispy exterior and melt-in-your-mouth sweetness. Mastering this dish requires precision, but with this guide, you’ll achieve perfect results every time.
Step 1: Prepare the Taro
Peel 500g of taro and cut it into uniform 2cm cubes. Soak in cold water for 10 minutes to remove excess starch, then pat dry thoroughly. This ensures a crispy exterior when fried.
Step 2: Fry to Golden Perfection
Heat 1L of vegetable oil in a wok to 170°C. Deep-fry taro cubes in batches for 4-5 minutes until golden and crisp. Remove and drain on a paper towel.
Step 3: Create the Caramel
In a clean pan, combine 100g sugar and 3 tablespoons of water. Heat over medium-low, stirring gently until the sugar dissolves. Let it boil without stirring until it turns amber (about 5 minutes).
Step 4: Coat and Serve
Quickly add the fried taro to the caramel, tossing rapidly to coat every piece. Transfer immediately to a plate greased with a little oil. Let it cool for 2 minutes before serving—it’s best enjoyed warm when the threads are stretchy!
Pro Tip: Work fast when coating taro with caramel to prevent hardening. For extra flavor, add a pinch of sesame seeds or a dash of vanilla to the caramel. Enjoy this irresistible treat as a dessert or snack!
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