Ingredients
- 1 large taro root
- Oil for deep frying (vegetable or peanut oil)
- 1/2 cup granulated sugar
- 1/4 cup water
- Optional: pinch of salt or sesame seeds for garnish
Instructions
- Peel the taro root and cut it into thick matchstick-style sticks, about 3–4 inches long.
- Soak the taro sticks in water for 10–15 minutes, then pat them dry thoroughly to prevent oil splatter.
- Heat oil in a deep pan or wok over medium heat and fry the taro sticks in batches for 5–7 minutes, until golden and crisp. Drain them on paper towels.
- In a separate pan, combine sugar and water, then cook over medium heat until the sugar melts and forms a light syrup.
- Once the syrup thickens and bubbles, quickly toss the fried taro sticks into the pan and stir to coat them evenly in the syrup.
- Spread the glazed taro sticks out on parchment paper to cool and harden. Optionally, sprinkle with a pinch of salt or sesame seeds before the glaze sets.
Notes
- This recipe makes about 3–4 servings.
- For vibrant color and nuttier flavor, use purple taro.
- For added fragrance, try incorporating vanilla or pandan extract into the syrup.
- If you prefer a caramel flavor, use coconut sugar or brown sugar in the syrup.
- For a savory-sweet version, sprinkle with flaky salt or chili flakes.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack/Dessert
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
