Candied taro root in syrup

    40 mins

    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.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    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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