🍽️ How to Make Basi Yutou (Candied Taro)
August 06, 2025
Disclaimer: This article was generated or edited with the assistance of artificial intelligence. Please use the information as a reference and verify important details independently.
Basi Yutou is a classic Chinese dessert featuring taro pieces enveloped in a crisp, caramelized sugar shell. The dish is prized for its creamy interior and dramatic sugar threads, making it a festive favorite at gatherings and banquets.
Well, let's first get a basic understanding of how to make this delicious dish through this AI tutorial.
The tutorials provided by AI can only be used as references. In the actual practice process, remember to proceed according to the actual situation.
🧆 Ingredients
- 400g taro
- 150g sugar
- 50ml water
- 1 tablespoon vegetable oil
- 1 teaspoon white sesame seeds
- Ice water (for serving)
🍳 Steps
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Prepare the Taro: Wash the taro thoroughly under running water to remove any dirt. Peel the taro using a vegetable peeler or knife, being careful as taro can be slippery. Cut the taro into uniform bite-sized pieces, about 2-3 cm each, to ensure even cooking. If your hands are sensitive, consider wearing gloves, as raw taro can sometimes cause skin irritation.
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Fry the Taro: Pat the taro pieces dry with a paper towel to minimize oil splatter. Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F). Carefully add the taro pieces in batches, avoiding overcrowding. Fry until the exterior is golden brown and a fork easily pierces the center (about 4-6 minutes per batch). Remove the taro with a slotted spoon and drain on paper towels to remove excess oil.
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Make the Syrup: In a clean, dry pan or wok, add the sugar and water. Stir gently to dissolve the sugar, then cook over medium heat without stirring further. Watch closely as the syrup bubbles and thickens. When the syrup turns a light golden color and forms threads when a spoon is lifted, it is ready. Avoid overcooking, as the syrup can quickly burn and become bitter.
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Coat the Taro: Immediately add the hot, fried taro pieces to the syrup. Use a spatula to gently toss and coat each piece evenly. Work quickly, as the syrup will harden as it cools. Ensure all pieces are well coated for the signature crisp shell.
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Serve: Sprinkle the coated taro with white sesame seeds for added aroma and texture. Serve the dish immediately. For the classic presentation, provide a bowl of ice water at the table. Diners can dip each piece of taro into the ice water for a second or two, which instantly hardens the sugar and creates dramatic sugar threads. Enjoy while hot and crisp for the best texture.
💡 Tips
- Handle taro carefully; it can be slippery.
- Dip pieces in ice water for crisp sugar threads.
- Use fresh taro for best texture.
- Watch syrup closely to avoid burning.
🗺️ Where to Try Basi Yutou
After reading this tutorial, do you feel that making it at home is complicated and time-consuming?
Wondering where in Tulsa you can easily enjoy authentic Basi Yutou?
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