Anyone know of a Taro dessert recipe?

I'm currently reading, Snow Flower and the Secret Fan, and am looking for a recipe that is similar to how they prepare Taro in the book. The only description it provides is that the Taro root is cut into cubes and fried?? and then topped with sugar. The sugar then caramelizes because of the heat. This dish is apparently served with cold water which you can dip the Taro cube in (causing the caramelization of the sugar). Would anyone have an actual recipe of this? I've only found one so far on the internet and am looking to see if there are variations to how this is prepared. It sounds wonderful!

Anyone know of a Taro dessert recipe?
Deep-fried sugared taro


反沙芋頭, or deep-fried sugared taro is a very famous Chiuchow (the southern part of China) fare for the sweet tooth. Overall, Chiuchow people is at the top of game when it comes to sweet in Chinese cuisine, head and shoulder above others when the subject is tong shui (糖水), or sweetened soup. It is absolutely mind-boggling to see a pan can turn out seemingly endless varieties of sweetened soup with all kinds of ingredient.





As celebrated as the sugared taro is, you won't see it often in many Chiuchow eateries outside China because of the cost-profit reality. The recipe is easy but the timing is difficult to master; unlike other desserts, this one requires the full attention of the chef in the cooking. At best, the dried sugar syrup should embrace the taro like a casing after the stir-fry, that's how the name came: fan sa, the sa, or sugar, is on the outside of the food rather than inside. The same can apply to the deep-fried sugared lily bud (反沙蓮子) and the deep-fried sugared mandarin (反沙桔子).





Ingredients:


Taro 750g


White sugar 400g


Water little





Direction:


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; 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.


Here comes the tricky part: 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.





GO to the source listed below for a picture, click on it and it will show you a great enlargement of what the recipe should look like.





Good Luck!





~Kim~

arenas