Craving an exotic snack for tea time? This easy taro recipe transforms the earthy root into crispy candied sticks using only taro and sugar – a joyful treat in every bite!

About This Taro Recipe

Taro isn’t just a savoury starch—it can also be a delightful sweet treat.

Whenever I visit family in China, I love ordering this taro dessert at the Chinese restaurant. Now, I’ve figured out how to replicate it at home.

Surprisingly easy, it only requires taro and sugar. After a couple of tries, I’ve mastered the art of sugar-coating them!

You know what? Even if they’re not perfectly coated, they still taste great.

Instructions

Step One: Prepare Taro Sticks

• Peel and wash the taro, then cut it into sticks around 1.5cm wide and 10cm long.

Step Two: Deep Fry Taro

• Deep fry the taro sticks in hot oil at medium heat until they achieve a slight brown color. Drain and set aside.

Step Three: Sugar Coating Process

• In a non-stick pan, combine sugar and water. Once small bubbles form, add the deep-fried taro sticks and turn off the heat. Stir the taro sticks for 1-2 minutes until the sugar cools and crystallizes.

How to Achieve Perfect Sugar Coating

1. Create Simple Syrup: Begin by boiling plain sugar and water until it transforms from sandy white to golden syrup.
2. Monitor Bubbles: Watch for the transition of large bubbles to smaller ones as the syrup turns slightly brown.
3. Add Taro Sticks: Add the deep-fried taro sticks to the syrup when it reaches a light brown hue with smaller bubbles, then promptly turn off the heat.
4. Even Coating: Quickly coat the taro sticks evenly with the syrup, ensuring a perfect sugar coating.

Recipe Tips

• I found that the purple taro from China offers the best flavour for this recipe. You can locate it in the freezer food section of Chinese grocery stores—check out the packaging below.

Enjoy these goodies with a sweet crunch outside and a soft, nutty inside—a perfect snack for tea time!

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