Candied taro root in syrup

Candied taro root in syrup

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About this recipe: Taro root is a very healthy alternative for dessert. In this recipe, taro root is gently cooked in a sugar syrup until it becomes soft and palatable. Then it is garnished with a drizzle of salted coconut cream to add a little bit of savouriness.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 6 

  • 500g taro root
  • 300g granulated sugar
  • 750ml (3 cups) water
  • 250ml (1 cup) coconut cream
  • 1/2 teaspoon salt

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Peel and cut the taro root into 1.5cm-2cm chunks. Rinse the taro in cold water.
  2. Mix the sugar and the water in a wok and gently heat. When the sugar is dissolved, add the taro and cook until the taro is soft and syrupy. The taro should have a reddish hue. Remove from the heat and place in a serving dish.
  3. In a separate saucepan, mix the coconut cream and salt and heat gently. Do not boil.
  4. Drizzle the coconut cream over the taro root and serve.

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