Best 4 Candied Taro Root In Syrup Recipes
Embark on a culinary journey to discover the delectable treat of candied taro root, a traditional Asian dessert that tantalizes taste buds with its unique flavor and texture. This versatile root vegetable, known for its starchy goodness, undergoes a magical transformation when infused with a sweet syrup, resulting in a delightful confection that can be enjoyed in various forms. From the classic candied taro cubes, perfect for snacking or adding to desserts, to the irresistible taro balls, chewy and bursting with sweet taro flavor, each recipe offers a distinct taste experience. Prepare to be captivated by the vibrant purple hue and intricate patterns of candied taro, a feast for both the eyes and the palate. Dive into the article to uncover the secrets of crafting this delectable treat at home, with step-by-step instructions and helpful tips to ensure success in your culinary adventure.
Let's cook with our recipes!
15 BEST WAYS TO COOK WITH TARO
Try these taro recipes for tasty root vegetable dishes! From fries to fritters to ice cream, you just might gain a new favorite ingredient.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a taro recipe in 30 minutes or less!
Nutrition Facts :
CANDIED ROOT VEGETABLES
Categories Side Christmas Thanksgiving High Fiber Dinner Buffet Root Vegetable Carrot Parsnip Turnip Fall Christmas Eve Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add turnips, carrots and parsnips. Sauté vegetables 5 minutes, stirring often. Stir in Turkey Stock and sugar. Cover; bring to boil. Uncover; reduce heat to medium and simmer until vegetables are tender and liquid is reduced to syrup, stirring occasionally, about 30 minutes. (Can be prepared 6 hours ahead; refrigerate. To rewarm, add 1/4 cup water and stir over medium heat until warmed through.) Season vegetables to taste with salt and pepper.
CHINESE DEEP FRIED SUGARED TARO
This recipe is from a restaurant in Gongcheng, Guangxi Province, China and is featured in the book, 'Snow Flower and the Secret Fan', as part of Lily and Snow Flower's memorable meal at the Temple of Gupo.
Provided by Member 610488
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Soak taro cubes in a bowl of ice water for 15 minutes (necessary to get the starch out). Drain the taro and pat dry.
- Heat 2 inches of the oil in a wok over high heat until it is very hot. Add about 10 taro cubes to the oil and fry for 2-3 minutes or until golden brown.
- Remove the cubes with a strainer and place on paper towels to drain. Fry the remaining taro cubes in this way.
- Discard the oil from the wok and put in the sugar, sesame oil, and shortening. Stir the sugar continuously for about 2 minutes or until the sugar caramelizes and turns a light brown then remove the wok from the heat. Use chopsticks to dip each fried taro cube in the caramelized sugar.
- Place the coated taro cubes on a plate and serve with a small bowl of ice water. Before eating, instruct your guests to use their chopsticks to dunk the taro in the ice water so that the sugar hardens and cools before eating.
Nutrition Facts : Calories 262, Fat 4.5, SaturatedFat 1, Sodium 12.7, Carbohydrate 55, Fiber 4.7, Sugar 25.4, Protein 1.7
CANDIED CITRUS
This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 1 dozen citrus slices.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose small to medium-sized taro roots for even cooking and a more tender texture.
- Peel and cut the taro root into uniform pieces to ensure even cooking.
- Soak the taro root in water for at least 30 minutes to remove excess starch and prevent discoloration.
- Use a heavy-bottomed pot to prevent the sugar syrup from burning.
- Stir the taro root and sugar syrup gently to prevent sticking and ensure even cooking.
- Cook the taro root in the sugar syrup until it is translucent and tender, but not mushy.
- Allow the candied taro root to cool completely in the sugar syrup before serving or storing.
- Store the candied taro root in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Candied taro root in syrup is a delicious and versatile treat that can be enjoyed as a snack, dessert, or topping for various dishes. With its vibrant color, delightful texture, and naturally sweet flavor, it is a popular choice for many occasions. Whether you prefer to make it at home or purchase it from a reputable source, candied taro root is sure to satisfy your cravings for something sweet and unique.
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