Candied Taro with Crunchy Sugar Coating
A beloved Chinese dessert where tender taro pieces are deep-fried until golden, then coated in a glossy sugar syrup that crystallizes into a delightful sandy shell as it cools. This classic treat from the Chaoshan region features a satisfying contrast between the soft, creamy taro inside and the sweet, crumbly exterior.
Story
This traditional "fan sha" technique creates that magical crystalline coating by heating sugar to the hard-crack stage and allowing it to cool naturally. The key is working quickly and having everything ready before you start the candy phase.
Ingredients
taro (Chinese taro or dasheen)
500g, peeled and cut into 3cm chunks
vegetable oil
enough for deep frying (about 500ml)
granulated sugar
150g
water
60ml
coriander leaves
2 tablespoons, finely chopped
green onions
1 tablespoon, white part only, minced
dried tangerine peel
1 teaspoon, soaked and minced
Instructions
1
Prep the taro
Cut the peeled taro into uniform 3cm chunks. Try to keep the pieces roughly the same size so they fry evenly. Soak the dried tangerine peel in warm water for 10 minutes until softened, then drain and mince finely. Chop the coriander and green onion whites and set aside.
2
Blanch and dry
Bring a pot of water to a gentle boil. Add the taro pieces and cook for about 2 minutes just to remove some of the starchiness. Remove and drain thoroughly on a clean kitchen towel. Pat completely dry - this is crucial for achieving a crispy fry. Let sit for 5 minutes to air dry further.
3
Deep fry until golden
Heat oil in a wok or deep pot to 160°C (320°F). Add the taro pieces in batches and fry over medium heat for 8-10 minutes, stirring occasionally, until the edges turn golden and the pieces feel firm when pierced with a fork. Remove and drain on paper towels. Increase oil temperature to 175°C (350°F) and fry the taro again for 2-3 minutes until nicely golden. Set aside.
4
Make the sugar coating
Combine sugar and water in a clean wok or saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves completely. Stop stirring once it boils. Continue cooking until the syrup reaches the hard-crack stage (about 150°C/302°F on a candy thermometer). The syrup should be a deep amber color.
5
Coat and crystallize
Working quickly, add the fried taro to the hot syrup along with the minced tangerine peel. Toss vigorously to coat every piece evenly. Sprinkle in the chopped coriander and green onions while tossing. The sugar will begin to crystallize immediately - keep tossing until each piece is coated in a frosted, sandy layer. Transfer to a serving plate and let cool completely before serving.
