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In a large saucepan over high heat, add cut taro and cover with water.
Bring to a boil and allow pieces to soften 15-20 minutes. Next, drain water and add soft taro into a bowl.
Mash taro until smooth and add arrowroot starch, coconut oil, and brown sugar. Mix well to form dough.
Roll into balls (about 1-inch diameter) and cover with sesame seeds on all sides.
Add cooking oil to a deep fryer or deep pot. Heat to 350 degrees.
Deep fry in batches over medium heat for about 3 minutes until lightly brown.
Remove and put onto a metal rack with a tray below to catch excess oil.
Serve hot.