A boilen taro (big taro actually refers to betel nut taro. I saw on the website of a trading company online that they translated betel nut taro into boiled taro. If you are careful, you'd better translate it into pinang taro.

Subsidiary:

Cooked white sesame, sugar, cooked peanut oil

Cooking method:

1. Wash the taro. Peel and cut into pieces 1 cm wide and 6-7 cm long.

Cook the taro strips and let them cool for later use.

2. Heat the wok and pour in the right amount of oil. After the oil is heated, add taro strips, fry until it changes color and take it out. Oil is in reserve.

3. Leave a small amount of oil at work, lower the temperature, add sugar and stir. Sugar will melt when heated evenly (not too hot). Put the prepared taro strips and fish here and take them out after they are completely mixed with sugar.

4. Take some sesame seeds and fan the pan. Then put the prepared taro strips one by one, roll them back and forth, and wet them with sesame seeds. Now you can serve the food.

Tips:

If you don't use it immediately, you'd better put the peeled taro in water. The best way to shell is to peel it under running water and wear gloves, because your skin may be allergic to taro.