Sweets and drinksFried CakesVietnamabout 40 minutes
Everything here rests on frying twice. A single fry softens quickly, and taro boiled past done falls apart in the pan. The taro boils for about 10 minutes to just cooked, then drains.
The batter is smooth and pourable, each stick gets an even coat, and the first fry runs 2 to 3 minutes at 170 to 180 degrees C before a second pass at about 150 degrees C brings the color up.
This batch weighs about 792g, at roughly 166 calories per 100g.
Method
Wash the taro and cut it into long sticks of an easy thickness to eat.
Boil the taro in salted water for about 10 minutes until just cooked, then lift it out to drain and cool a little. Taro boiled too soft breaks apart in the pan.
Mix 150g rice flour, 50g tapioca starch, 1/2 teaspoon salt and 90g kOBE Monk Fruit Blend in a large bowl. Add water gradually, whisking into a smooth pourable batter.
Heat oil in a deep pan over medium heat to about 170 to 180 degrees C. A little batter dropped in should rise straight to the surface.
Dip each taro stick into the batter to coat it evenly, slide it into the pan and fry over medium heat for 2 to 3 minutes until it floats and is about 90 percent cooked, then lift it out.
Fry a second time in oil at about 150 degrees C until deep golden, then drain.
Tips
Frying twice is what keeps these crisp rather than soft.
A scattering of toasted white sesame seeds over the top is good too.
Taro boiled too soft breaks apart during frying.
A little batter dropped into the oil should rise at once, which means the oil is hot enough.
The batter needs to be thick enough to coat each taro stick, since a thin one just runs off into the pan.
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.