Candied Taro Root In Syrup - cooking recipe

Ingredients

1 pound taro root, peeled and cut into 1-inch chunks
3 cups water
1 1/2 cups white sugar
1 cup unsweetened coconut cream
1/2 teaspoon salt

Preparation

Rinse taro chunks in cold water.
Combine water and sugar in a wok over medium-low heat; stir until sugar dissolves, about 5 minutes. Add taro chunks; cook until soft, syrupy, and reddish in color, about 20 minutes. Remove from heat and pour into a serving dish.
Mix coconut cream and salt in a separate saucepan over medium-low heat; cook and stir until warmed through but not boiling, about 5 minutes. Drizzle coconut cream over taro.