![[Home-style dish] A successful candied taro recipe (with various tips and tricks)](/upload/20260129/8b0c512860165c.webp)
This recipe combines methods from several fellow cooks, guaranteeing success on the first try. Give it a shot! Bonus tips: 1. Coat the taro strips with cornstarch to prevent them from sticking together; 2. Use oil to cook the syrup to prevent it from hardening; 3. Use chopsticks to coat the syrup to prevent it from sticking to the spatula!
Materials
[Home-style dish] How to make candied taro on the first try (with various tips and tricks)
I bought frozen taro strips; a 1-pound pack only weighed 333 grams after thawing. Because there was moisture on the surface, I coated them with cornstarch to prevent them from splattering! If you use fresh taro strips, you should also coat them with cornstarch so they won't stick together when frying!
Fry taro strips over medium heat, frying them in batches to save oil! If you prefer a crispy texture, fry them until the surface hardens before taking them out of the oil! If you prefer them softer and chewier, take them out of the oil as soon as they soften!
After frying them all, fry them again! If you prefer a softer, chewier texture, you can skip this step!
I like to fry them until golden brown and crispy!
Once cooked, each one is crispy on the outside and tender on the inside!
Add 35 grams of white sugar and 20 grams of oil to a pot. Over medium heat, stir the sugar syrup with chopsticks until it turns brown. Then reduce the heat to low and add the taro strips to coat them with the syrup!
With oil to keep it warm, the syrup won't harden or stick to the pan, making coating the taro strips easier and ensuring that every taro strip is coated with syrup!
It's done cooking, but it doesn't seem to have any stringy texture!
Just stir it a few times with your chopsticks and you'll see the cheese stretching! I personally think it tastes even better than what I had in the restaurant!
