Crispy Sweet Potato Candies (Matang)
Crispy Sweet Potato Candies (Matang)
Root Vegetable Delight. Hands-Free Sweet Potato Matang (Ggoma Mattang).
Enjoy sweet and crispy sweet potato candies that don’t stick to your hands. This recipe makes them perfectly crunchy on the outside and tender on the inside.
Main Ingredients- 2 medium sweet potatoes
- Vegetable oil, for deep-frying
Syrup- 1 Tbsp sugar
- 1 Tbsp vegetable oil
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp sugar
- 1 Tbsp vegetable oil
- 1 Tbsp corn syrup (or oligodang)
Cooking Instructions
Step 1
First, wash the sweet potatoes thoroughly and peel them. Then, cut them into irregular, thick pieces, about 2 cm thick. Soak the cut sweet potatoes in cold water for about 20 minutes to remove excess starch. This step is crucial to prevent oil splattering during frying and to achieve a crispier texture.
Step 2
After soaking, it’s important to thoroughly drain the sweet potatoes. Use paper towels to pat them dry, ensuring there’s no excess moisture on the surface. This will further minimize oil splattering and help them fry up crispier.
Step 3
In a deep pan, add enough vegetable oil to come about halfway up the sweet potatoes (or enough for shallow frying). Heat the oil over medium-low heat. Carefully add the dried sweet potato pieces and fry them until they are golden brown on all sides. You can check for doneness by piercing a piece with a chopstick; it should go in easily. Once fried, remove the sweet potatoes with a slotted spoon or strainer and let the excess oil drain off.
Step 4
Now, let’s make the delicious syrup. In a clean pan, combine 1 Tbsp sugar, 1 Tbsp vegetable oil, and 1 Tbsp corn syrup. Do NOT stir at this stage. Let the mixture simmer over medium-low heat until it turns a nice amber or caramel brown color. Keep a close eye on it to prevent burning; achieving the right caramel color is key.
Step 5
Once the syrup reaches a beautiful caramel brown hue, quickly add the fried sweet potatoes and your chosen toppings like black sesame seeds and sliced almonds (or other nuts). Stir rapidly to coat the sweet potatoes and nuts evenly with the syrup. The key is to mix quickly while the syrup is hot. Transfer them to a plate immediately to serve. They will remain separate and not sticky when cool. (*Tip: Coating the fried sweet potatoes and nuts together ensures they stick well initially and stay separate even after cooling.)
