Mut Khoai Mon (Candied Taro), No Added Refined Sugar
Sweets and drinksPreservesVietnamAbout 1 hour
Candied taro takes about an hour and keeps well, which makes it good to have on hand for guests. The pieces come out dry to the touch, coated in crystals outside and still nutty inside. The tricky part is the candying, since high heat turns the syrup harsh and scorches the taro.
The syrup is brought to a boil and held there for exactly 5 minutes before the fried taro goes in. The moment the taro joins the pan the heat drops to its lowest setting and the stirring stays steady.
This batch weighs about 675g, at roughly 89 calories per 100g.
Method
Peel 500g taro, rinse it and cut it into bite sized pieces or slices.
Fry the taro until just cooked through, then lift it out and drain.
Put 135g kOBE Monk Fruit Blend, a pinch of salt and 40ml cold water in a separate nonstick pan, bring it to a boil and hold it there for 5 minutes.
Add the fried taro and turn it very gently with chopsticks so it takes on the syrup without breaking.
Drop the heat to its lowest setting and keep cooking until the syrup is gone and crystallizes evenly over the taro.
Keep stirring until the pieces are dry to the touch, then take the pan off the heat, let them cool and store them in a sealed jar.
Tips
Drop the heat to the lowest setting the moment the taro goes in so the kOBE Monk Fruit Blend does not turn harsh.
Stir steadily so neither the coating nor the taro scorches.
Cut the taro into even pieces so the whole batch dries at the same time.
Let it cool completely before jarring, since warm pieces weep.
Drain the fried taro very thoroughly, since any oil left keeps the coating from crystallizing onto it.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.