Osmanthus Sugar Taro

Osmanthus Sugar Taro

　　Osmanthus Sugar Taro is a common dish in Shaanxi street food, but how do you make the most delicious version? Follow me to make this Osmanthus Sugar Taro.

　　Ingredients:

　　2500g taro, 750g white sugar, 15g food-grade alkali, 8g osmanthus.

　　Features: The taro is tender and crumbly, the soup is sweet, and the osmanthus fragrance is rich. The taro is a deep reddish-brown, bright and tempting, soft and sticky with a melt-in-your-mouth texture, sweet and flavorful, with a tender and sweet taste that is pleasant and soothing. The fragrance of osmanthus fills the air, making it a seasonal delicacy for Mid-Autumn Festival, especially loved by the elderly. With its dark red color and fragrant, glutinous, and sweet taste, it is a popular snack.

　　Preparation Method:

　　1. Peel off the black spots on the taro, cut larger pieces into smaller chunks, and wash them thoroughly with clean water;

　　2. Place them in a pot, bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes. Remove from heat, let the taro become soft, then take it out. Let it cool, peel, and cut into small pieces;

　　3. Pour fresh water back into the pot, add the taro, cover with a lid, and bring to a boil over high heat;

　　4. After being exposed to air, the taro will start to turn slightly red. Switch to low heat and cook until the taro is soft and tender. Sprinkle with sugar-osmanthus mixture, and it’s ready to eat once the osmanthus has dissolved.