Taro is not only a fabulous savory starch but also can be a sweet treat.
With only two main ingredients, taro, and sugar, you can make these delicious sugar-coated taro sticks.
They are sugary crunchy on the outside and soft nutty inside. A great snack for tea time.
It is a simple recipe but a bit tricky to master on the sugar coating. The plain sugar can turn into many forms through the cooking, from sandy white to bubbly clear liquid to golden syrup. Once the sugar boils, there are some big bubbles being formed. The bubbles will become smaller and smaller and the syrup starts turning slightly brown, it is time to add the deep-fried taro sticks, turn off the heat and coat with syrup as evenly as possible.
If you are not able to do the sandy sugar coating properly, don’t worry, the caramelized sugar-coated taro sticks are still just delicious.
Sugar Coated Taro Sticks
- 800 g taro sticks
- 1/2 cup sugar
- 3 tablespoon water
- 5 cups oil
- Peel and wash taro. Cut into sticks approximately 1.5cm wide and 5cm long.
- Deep fry in a pot of hot oil under medium heat until the taro sticks are slightly brown. Drain and set aside.
- In a non-stick pan, add the sugar and water. Once the small bubbles are formed, add the deep fried taro sticks and turn off the heat. Stir taro sticks for 1-2 minutes until the sugar starts to cool down and crystallize.