Candied Taro Root in Syrup Recipe

  • 1 pound taro root, peeled and cut into 1-inch chunks
  • 3 cups water
  • 1 1/2 cups white sugar
  • 1 cup unsweetened coconut cream
  • 1/2 teaspoon salt
  1. Rinse taro chunks in cold water.
  2. Combine water and sugar in a wok over medium-low heat; stir until sugar dissolves, about 5 minutes. Add taro chunks; cook until soft, syrupy, and reddish in color, about 20 minutes. Remove from heat and pour into a serving dish.
  3. Mix coconut cream and salt in a separate saucepan over medium-low heat; cook and stir until warmed through but not boiling, about 5 minutes. Drizzle coconut cream over taro.