Sugar-Crusted Taro Batons

Peel the taro with gloves if its sap irritates your skin, then cut into sturdy batons. Dry the surfaces carefully. Heat enough oil to cover the taro in a deep pan and fry gently until every piece is completely tender and easily pierced, not just lightly browned. Drain on a rack.

In a clean pan, heat 30 g sugar with 15 g water, stirring until dissolved and bubbling finely without browning. Add a little scallion and the cooked taro. Switch off and toss as it cools until the sugar crystallizes into a white coating. Let the very hot centers cool slightly before eating.