Authentic home cooking from Taiwan, with US measurements. 
Candied Taro and Taro Shaved Ice
It's so hot! Making some candied taro is great whether you eat it directly or add it to shaved ice! Especially for those who love ice, it's a perfect summer treat!
Tips
Adjust the sweetness to your liking. You can replace rock sugar with granulated sugar or brown sugar. The sugar amount is about 40% of the taro weight, so adjust according to your preference. Add a bit of alcohol for flavor and nourishment, or replace it with water if you prefer or omit it entirely.
Thoughts
The candied taro is soft and fluffy after cooking, and it's delicious even without the shaved ice!
Candied Taro and Taro Shaved Ice
It's so hot! Making some candied taro is great whether you eat it directly or add it to shaved ice! Especially for those who love ice, it's a perfect summer treat!
Tips
Adjust the sweetness to your liking. You can replace rock sugar with granulated sugar or brown sugar. The sugar amount is about 40% of the taro weight, so adjust according to your preference. Add a bit of alcohol for flavor and nourishment, or replace it with water if you prefer or omit it entirely.
Thoughts
The candied taro is soft and fluffy after cooking, and it's delicious even without the shaved ice!
Open in Cookpad AppSteps
- 1
Peel and cut the taro into pieces (if peeling causes itching, steam them on high heat for about 5-6 minutes before peeling to reduce itching).
- 2
Place the cut taro and water into an electric cooker, add 1 cup of water to the outer pot, and cook twice until a chopstick can easily pierce through.
- 3
Add rock sugar and rice wine to the softened taro, mix well, add 1 cup of water to the outer pot, cook once more, let it sit for about 15 minutes after the switch pops up, then mix well and refrigerate.
- 4
Put all the brown sugar syrup ingredients into a pot, bring to a boil, and let cool for later use.
- 5
Buy a bowl of plain shaved ice from an ice shop or use a home-style shaved ice machine to make a bowl of ice, top with the refrigerated candied taro, and drizzle with brown sugar syrup.
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