Candied Taro Root in Syrup
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Ingredients40 m servings 334 cals
Original recipe yields 6 servings
- Rinse taro chunks in cold water.
- 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.
- 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.
Per Serving: 334 calories; 13.9 g fat; 54.4 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 200 mg sodium. Full nutrition