How to Make Sugar-Coated Taro
Sugar-coated taro is a famous snack from the Chaoshan region, perfect for afternoon tea. It's particularly easy to make. Estimated preparation time: 20 minutes.
Estimated cooking difficulty: ★★★
Essential Ingredients and Tools
- Lipu taro (available on e-commerce platforms; affordable and fresh)
- White sugar or rock sugar
- Water
- Green onions
Measurements
- Lipu taro: 200g
- White sugar: 30g
- Water: 15g
Instructions
- Cut the taro into long strips (slightly thicker strips are better as they hold up well during frying).
- Add enough oil to submerge the taro. Heat the oil until it's ready (test by inserting a chopstick; small bubbles should appear around it).
- Place the taro strips into the hot oil. Fry until they float to the surface, usually turning slightly yellow and becoming easy to pierce with a chopstick.
- Save the oil used for frying the taro; it can be reused for stir-frying or other dishes.
- The key step: Heat the sugar (30g) and water (15g) in a 2:1 ratio until the mixture stops changing color and starts bubbling slightly.
- Add chopped green onions and the fried taro. Turn off the heat and stir-fry. As the temperature drops, the sugar will crystallize and coat the taro, creating the "sugar-coated" effect.
- Plate and serve!
Additional Notes
- Freshly made sugar-coated taro is very hot; be careful not to burn your mouth.
- Pair it with a cup of tea for a truly relaxing experience.
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.