Chaozhou Gāo Shāo Taro (Braised Taro in Syrup)
A traditional Chaoshan dessert, deep-fried taro coated with thick syrup, crispy outside and soft inside, sweet and delicious, perfect for festive occasions.
Ingredients
4 items- Taro 500g
- White sugar 200g
- Water 300ml
- Cooking oil as needed
Nutrition
Steps （5 steps）
Peel taro and cut into 2cm cubes. Soak in water for 5 minutes to remove excess starch, then drain well.
Heat enough oil in a wok to 160°C (bubbles around chopsticks). Deep-fry taro over medium heat for about 4 minutes until golden brown. Remove and drain.
In another pot, add sugar and 300ml water. Cook over medium-low heat, stirring until sugar dissolves. Reduce to low heat and simmer for 8-10 minutes until syrup thickens with many small bubbles.
Add fried taro to the syrup, gently toss to coat evenly. Continue cooking over low heat for 3-5 minutes until taro is tender and syrup clings to the back of a spoon.
Turn off heat. Sprinkle with toasted white sesame seeds or dried osmanthus, plate and serve.
Tips
Choose starchy taro (such as betel taro) for best texture; do not overheat oil to avoid burning; do not stir syrup frequently to prevent crystallization; can add shredded orange peel or pandan leaves for extra flavor.
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