Taro syrup

Overview

Authentic Cantonese desserts, simple and delicious, not to be missed!

Peel and cut the taro into cubes and flatten the ginger
After the wok is red, add oil and ginger. Stir-fry for a few times and you will smell the aroma of ginger
Sauté the taro until fragrant, about 2 minutes. If it becomes slightly charred, turn off the heat
Pour into the soup pot and add water
After the water boils, continue to cook on high heat for 5 minutes, then turn to medium heat for about 10 minutes
When the taro begins to melt, turn to high heat and add yellow sugar
Once the sugar is completely melted, turn off the heat
Eat it while it's hot to get the best flavor
I like this kind of taro the most, it blooms continuously