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Hong Kong-style Taro in Sugar Syrup

Name: Hong Kong-style Taro in Sugar Syrup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: taro; white sugar; shallot; white sesame seeds; cilantro; water; Cooking oil

groups4 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 25 minsscheduleTotal: 30 minsoutdoor_grillDeep-fried

Allergens:warningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:16

Peel and cut 1 taro into thick long strips
Select taro with pale red veins and a light feel, arrange neatly on a plate and set aside

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Watch out

Pay attention to hand safety when cutting taro and ensure the cutting board is stable to avoid slipping.

Ingredients:taro (1 piece)

Tools:chef's knifecutting board

Active Cooking

00:00:46

warningStay safe

Hot oil can splatter and cause burns, move slowly and keep a safe distance when adding ingredients.

Add 200 ml of oil to the wok and heat it
Add 5 chopped shallots and fry until golden and crispy
Scoop out the shallots and drain excess oil

local_fire_departmentmedium heat for 2 to 3 minutes

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Watch out

Chopped shallots may splatter when added to hot oil, use a skimmer to lower them gently and watch the heat

overfrying will make them bitter

Ingredients:shallot (5 piece)Cooking oil (200 ml)

Tools:skimmerwok

Active Cooking

00:01:04

Heat the frying pan and add 2 tbsp of white sesame seeds
Dry roast until the sesame seeds turn slightly yellow and release a nutty aroma, then remove

local_fire_departmentmedium-low heat for 2 minutes

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Watch out

White sesame seeds are small and burn easily, keep the pan moving constantly throughout.

Ingredients:white sesame seeds (2 tbsp)

Tools:frying pan

Active Cooking

00:01:10

warningStay safe

With a large amount of hot oil, taro containing moisture can cause severe splattering when added, keep a safe distance and use a mesh strainer to stir carefully.

Add 500 ml of oil to the wok and heat
Place the cut taro strips into the oil and fry until 70-80% cooked
When the edges of the taro strips turn slightly yellow and bubbling slows down, scoop them out and drain the oil

local_fire_departmentmedium-high heat for 4 to 5 minutes

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Watch out

Do not overfry the taro

overcooking makes it too soft and prone to breaking during tossing, while undercooking leaves the inside raw and bitter

Ingredients:taroCooking oil (500 ml)

Tools:wire mesh strainerwok

Active Cooking

00:01:57

warningStay safe

Boiling sugar syrup is extremely hot and sticky, splashing on skin can cause severe burns, keep a safe distance when stirring.

Add 12 tbsp of water and 12 tbsp of white sugar to a clean wok
Bring to a boil over high heat until dissolved, continue boiling until large bubbles form
Then reduce to low heat, observe the bubbles getting smaller and gathering in the center like a thin glass starch syrup

local_fire_departmenthigh heat to boil then reduce to low heat, about 6 to 8 minutes

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Watch out

Do not rush when boiling the syrup, it must reach a thick bubbly glass-starch state before adding the taro

adding it too early will prevent the sugar from coating and result in boiled taro in sugar water

Ingredients:white sugar (12 tbsp)water (12 tbsp)

Tools:wok

Active Cooking

00:03:27

When the syrup is thick and bubbly, immediately add the fried taro strips
Turn off the heat right away, and add the fried shallots, toasted white sesame seeds, and chopped cilantro
Stir and toss the taro strips continuously and quickly until the liquid is completely dry, and the sugar crystallizes into a snow-white powder evenly coating the taro surface, then plate

local_fire_departmentturn off heat and toss in residual heat for 2 minutes

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Watch out

After turning off the heat, you must continuously and quickly stir-fry. Once the movement slows down, the sugar syrup will clump into a mass and fail to crystallize into fansha, and it will cause the taro to become burnt and hard on one side while failing to coat with powdered sugar on the other.

Ingredients:taroshallotwhite sesame seedscilantro (2 piece)

Tools:spatulawok