Prepare the Taro: Peel the taro and thoroughly clean it. Cut it into long strips.

Fry the Taro Strips: Heat the cooking oil to about 180°C or 356°F in a deep frying pan or wok. You can also test the oil temperature by inserting a chopstick; if bubbles form around the chopstick, the oil is ready. Carefully fry the taro strips until they turn golden yellow, usually taking about 3-4 minutes. Remove the fried taro strips and drain the excess oil. Set aside.

Prepare the Sugared Sauce: Clean the frying pan or use a different one. Add half a bowl of sugar and 1/4 bowl of water, maintaining a ratio of sugar to water at 2:1. Heat the mixture over medium heat, stirring continuously, until the large bubbles start to turn into small bubbles.

Add Taro and Green Onions: Once the sugar-water mixture reaches the desired consistency, add the chopped green onions (if using), followed by the fried taro strips. Turn off the heat and stir gently to coat the taro evenly with the sugared sauce.

Final Touch: Continue stirring constantly to ensure the taro is well-coated. For better results, you can move the pan or wok to another unheated stove and continue stirring until the sugar solidifies and forms a fine sandy texture over the taro strips.