Candied Taro Root In Syrup

1. 1

   Rinse taro chunks in cold water.

2. 2

   Combine water and sugar in a wok over medium-low heat; stir until sugar dissolves, about 5 minutes. Add taro chunks; cook until soft, syrupy, and reddish in color, about 20 minutes. Remove from heat and pour into a serving dish.

3. 3

   Mix coconut cream and salt in a separate saucepan over medium-low heat; cook and stir until warmed through but not boiling, about 5 minutes. Drizzle coconut cream over taro.

* Per serving · 4 servings · Values may vary.

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