Phuek Tod Nam-Tan (Deep-fried sugared taro)

The recipe is easy but the timing is difficult to master, unlike other desserts, this one requires the full attention.
2 servings
15 min
15 min
Very Easy




  • Peel the taro. Trim the ends and sides of taro to make a rectangular block, then slice about 2 or 3 cm thick.
  • Stack the slices and cut into sticks 2 cm wide (just a tad bigger than that of the pommes Pont Neuf).
  • Deep-fried with pre-heated oil to golden in color and make sure it is well-done.
  • Remove the taro and the oil from the wok. Add white sugar and a little water.
  • Cook the syrup slowly until the surface of the liquid bubbles. Add the fried taro.
  • Remove the wok from the fire immediately. Switch on a fan in full gear and stir the taro in the liquid in the wind.
  • Which way the wind blow does matter in this case: blow to the taro so the syrup can solidify during the stir-frying.


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