Candied Taro Sticks – Easy Taro Recipe

Candied taro sticks are a sweet and satisfying treat made by frying taro and coating it in a glossy sugar glaze. I love how the outside gets crisp and sugary, while the inside stays tender and starchy—almost like a cross between French fries and candy. It’s an easy snack or dessert that brings out taro’s natural earthiness in a delicious way.

Why You’ll Love This Recipe

I like this recipe because it’s simple, quick, and delivers bold flavor with very few ingredients. The crispy texture paired with the sugary crunch is addictive, and it’s a creative way to use taro if I’m tired of boiling or steaming it. It also reminds me of nostalgic Asian candied root snacks that hit the perfect balance of sweet and savory.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Taro root

• Oil for deep frying (like vegetable or peanut oil)

• Granulated sugar

• Water

• Optional: pinch of salt or sesame seeds for garnish

directions

1. I start by peeling the taro and cutting it into thick matchstick-style sticks—about 3–4 inches long.

2. I soak the taro sticks in water for 10–15 minutes, then pat them dry thoroughly to prevent oil splatter.

3. I heat oil in a deep pan or wok and fry the taro sticks in batches over medium heat until golden and crisp on the outside, about 5–7 minutes. I drain them on paper towels.

4. In a separate pan, I add sugar and water, then cook it over medium heat until the sugar melts and turns into a light syrup.

5. Once the syrup thickens and starts to bubble, I toss the fried taro sticks into the pan and stir quickly to coat them in the glaze.

6. I spread the glazed sticks out on parchment paper to cool and harden. If I want to, I sprinkle a little salt or sesame seeds on top before the glaze sets.

Servings and timing

This recipe makes about 3–4 servings. Prep time is around 15 minutes, cooking takes about 20 minutes, and I allow 5–10 minutes for the glaze to set.

Variations

• I sometimes use purple taro for a more vibrant color and slightly nuttier taste.

• A touch of vanilla or pandan extract in the syrup gives it an extra aromatic twist.

• I’ve used coconut sugar or brown sugar for a deeper caramel-like flavor.

• For a savory-sweet version, I sprinkle flaky salt or chili flakes over the glaze.

storage/reheating

I store leftover candied taro sticks in an airtight container at room temperature for up to 2 days. If they lose some crunch, I reheat them in a dry skillet or toaster oven for a few minutes to revive the crispiness. I avoid refrigerating them, as the moisture can make the glaze sticky.

FAQs

What does taro taste like?

Taro has a mild, nutty flavor with a starchy texture. Once fried and candied, it takes on a subtle sweetness that’s both earthy and comforting.

Can I use frozen taro?

Yes, I’ve used frozen taro in this recipe. I just thaw it completely and pat it dry before frying.

How do I know when the sugar syrup is ready for glazing?

The syrup is ready when it turns clear and bubbles steadily—almost like a thickened honey. If I wait too long, it hardens too fast, so I move quickly once it’s ready.

Is taro safe to eat without cooking?

No, raw taro contains compounds that can irritate the throat. I always cook it thoroughly before eating.

Can I bake the taro instead of frying?

For a lighter version, yes—I’ve baked the taro sticks at 400°F (200°C) until crispy, then coated them in a slightly reduced syrup. It’s not quite as crunchy but still delicious.

Conclusion

Candied taro sticks are an easy and fun way to enjoy this humble root in a completely new form. I like the balance of crispy and chewy, sweet and earthy. Whether I’m serving it as a snack or a unique dessert, this simple recipe always brings a little extra joy to the table.