Phuek tod nam-tan (deep-fried sugared taro)

Name: Phuek tod nam-tan (deep-fried sugared taro)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: En
Ingredients: 1 kg. Taro; 400 g White sugar; ½ cup Water

Dessert

2 servings

Very Easy

30 min

The recipe is easy but the timing is difficult to master, unlike other desserts, this one requires the full attention.

Ingredients

1 kg. Taro
400 g White sugar
½ cup Water

Preparation

Preparation15 min

Cook time15 min

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.