Description
A visually fun Chinese sweet where irregularly cut, deep-fried sweet potatoes are coated in hot golden candy syrup; lifting them with chopsticks pulls (Ba) long sugar threads (Si).
Restaurants serving Candied Sweet Potato Wedges
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sweet potato(Digua)
- White sugar
- Frying oil
- Ice water(for eating)
Instructions
- [Authentic Recipe]
- Peel extremely sweet Taiwanese sweet potatoes (Digua: orange/yellow inside), cut into large irregular chunks.
- Bare-fry slowly at 170°C until the core is fluffy, remove and drain.
- [Candy Making (Artisan Skill)] Put a little oil (or water) and plenty of white sugar in a wok. Heat on low, melting sugar by swirling the wok 'absolutely without stirring'.
- The moment the sugar turns from large to small bubbles into a 'beautiful golden syrup' (~150-160°C), toss in the fried sweet potatoes.
- Turn off heat, toss the wok vigorously to coat evenly.
- [Ice Water Shock] When serving, hand the customer a small bowl of 'ice water'.
- The customer lifts the hot sweet potato with chopsticks, briefly dipping the pulling sugar threads into the ice water, instantly cooling the surface candy into a 'crispy' texture.
Learn more Spice, substitutes, tips
Key spices
Caramel aroma of scorched candy
Substitutes at Japanese supermarkets
Japanese sweet potato (Beniharuka), Daigaku-imo (texture differs)
Pairing
Warm Taiwan Tea(to reset sweetness)
Trivia
[For Everyone] The root of Japanese 'Daigaku-imo', but Taiwan's sauce isn't gooey; it forms a 'crackly glass-like' shell (the ice water dipping performance is fun too). The taro version 'Ba Si Yutou' is also highly popular.
Eating tips & etiquette
[Unique Eating] Lift high with chopsticks to visually enjoy the 'beautiful golden threads (candy)' reflecting light, then dip instantly in ice water to relish the outer 'snap!'
Allergen
None