Crispy and Chewy Sweet Potato Candies (Goguma Mattang)
Crispy and Chewy Sweet Potato Candies (Goguma Mattang)
Easy Homemade Sweet Potato Candies Recipe: How to Make Goguma Mattang with Oligosaccharide and Mascobado Sugar
Learn how to make delicious Goguma Mattang, crispy on the outside and delightfully chewy on the inside! This recipe features the perfect harmony of golden sweet potatoes, chewy Korean rice cakes (joraengi tteok), and crunchy walnuts, all coated in a rich caramel made with oligosaccharide and Mascobado sugar for a deep sweetness. Enhanced with cinnamon and black sesame seeds for an extra layer of flavor. Rediscover this nostalgic Korean snack and sweeten your day!
Ingredients for Sweet Potato Candies- 3 medium-sized sweet potatoes (preferably Korean yams)
- 5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp Mascobado sugar (or brown sugar)
- Cooking oil, for frying
- 1 bowl of soft joraengi tteok (round, chewy Korean rice cakes)
- 1 handful of walnuts
- 1/2 Tbsp ground cinnamon
- Black sesame seeds, for garnish
Cooking Instructions
Step 1
Begin by selecting three firm, medium-sized Korean sweet potatoes. Wash them thoroughly under running water to remove any dirt, ensuring they are perfectly clean for cooking.
Step 2
Peel the sweet potatoes and then slice them into bite-sized pieces. For an attractive presentation and better coating, cut them into zigzag shapes resembling triangles.
Step 3
Place the cut sweet potato pieces in a microwave-safe bowl. Microwave on high for about 3 to 5 minutes, just until they are partially cooked. Be careful not to overcook them, as they will be further cooked in a pan later. This pre-cooking step ensures they become tender without falling apart.
Step 4
To add an extra layer of texture and fun, we’re including chewy joraengi tteok! If your tteok are hard, microwave them for 1 to 3 minutes until they become soft and pliable. This ensures they remain wonderfully chewy when combined with the sweet potatoes.
Step 5
Now, it’s time to fry the sweet potatoes. Pour a generous amount of cooking oil into a frying pan. The oil should be deep enough to partially submerge the sweet potato pieces, helping them to achieve a crispy exterior.
Step 6
Carefully add the partially microwaved sweet potato pieces to the hot oil. Fry them until they turn a beautiful golden yellow color and develop a slightly crispy texture. This frying process will enhance their flavor and texture.
Step 7
Once the sweet potatoes are golden and crisp, it’s time to create the caramel coating. Add 5 tablespoons of oligosaccharide (or corn syrup) and 1 tablespoon of Mascobado sugar (or brown sugar) to the pan. Mascobado sugar adds a richer, more complex sweetness. Then, add the softened joraengi tteok. To help prevent sticking and add a glossy finish, stir in an additional tablespoon of cooking oil. Stir everything together gently and continuously until the sweet potatoes and tteok are well coated.
Step 8
For an added nutty crunch, prepare your walnuts. Roughly chop or break them into smaller pieces and add them to the frying pan with the sweet potatoes and tteok. Stir them in to distribute evenly.
Step 9
Feeling like something is missing? It’s time for a touch of spice! Add 1/2 tablespoon of ground cinnamon. This aromatic spice pairs wonderfully with the sweet potato and adds a delightful depth of flavor. Stir well to incorporate the cinnamon evenly throughout the mixture.
Step 10
For the final touch that elevates the appearance, sprinkle a generous amount of black sesame seeds over the sweet potato candies. Black sesame seeds add a lovely visual contrast and a subtle nutty flavor, making this snack even more appealing. It’s an unspoken rule of making delicious mattang!
Step 11
Carefully transfer the freshly made sweet potato candies onto a serving plate. Arrange them attractively, ready to be enjoyed.
Step 12
Want to enjoy them like the trendy Tanghulu? Simply skewer the finished sweet potato candies onto small wooden sticks! It’s an easy way to create your own sweet potato Tanghulu. While delicious when warm, Goguma Mattang and Tanghulu become even more delightful when they cool down. The sugar coating hardens, creating a satisfyingly crispy and chewy texture. Perfect as a snack for kids or a sweet treat for adults!
