Osmanthus sugar taro

Overview

Osmanthus sugared taro is a traditional dessert of the Han people in the Jiangnan area. It used to be a delicacy during the Mid-Autumn Festival. The smooth taro tastes soft and the sweet soup is red in color. It is bright and attractive and exudes a strong fragrance of osmanthus. It is especially loved by the elderly. It is also very simple to make. Add fresh taro to an appropriate amount of rock sugar and sprinkle with osmanthus. The taste is very good.

Tags

• sugar water
• cantonese cuisine
• children
• afternoon tea
• spring recipes
• rock sugar
• taro
• baking soda

Ingredients

Steps

1. 1 Use a knife to scrape off the skin of the taro. Put the scraped taro into clean water and set aside. (I bought it shaved)

   

2. 2 Put an appropriate amount of water in the pot and add the taro.

   

3. 3 Add a small spoonful of baking soda. Add a little rock sugar.

   

4. 4 Bring the taro to a boil over high heat, then turn to medium-low heat and simmer for about 30 minutes. It can be inserted easily with chopsticks.

   

5. 5 Put the candied taro into a bowl, add a little osmanthus and serve.