Crispy & Sweet Sweet Potato Candies (Goguma Mattang)
Crispy & Sweet Sweet Potato Candies (Goguma Mattang)
Homemade Sweet Potato Candies: An Easy Recipe for Everyone
Indulge in the irresistible sweetness of homemade sweet potato candies, known as ‘Goguma Mattang’! This delightful treat boasts a crispy exterior and a tender, sweet interior. Perfect as a snack for kids or a delightful dessert for adults.
Main Ingredients- 2 medium-sized sweet potatoes
Syrup & Other Ingredients (Tablespoon basis)- 5 Tbsp honey (or corn syrup/oligosaccharide)
- 2 Tbsp sugar
- Vegetable oil (generous amount for frying)
- Sesame seeds (for garnish)
- 5 Tbsp honey (or corn syrup/oligosaccharide)
- 2 Tbsp sugar
- Vegetable oil (generous amount for frying)
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the sweet potatoes thoroughly under running water to remove any dirt. Peel the skin using a peeler or knife, then cut them into bite-sized pieces, approximately 2-3 cm thick.
Step 2
To remove excess starch and achieve a crispier texture, soak the cut sweet potatoes in cold water for about 10 minutes. After soaking, drain them completely in a colander. Ensuring they are dry will prevent oil splattering when frying.
Step 3
In a deep pan or wok, pour a generous amount of vegetable oil. The oil should be enough to almost cover the sweet potato pieces. Once the oil is sufficiently hot (around 170℃ or 340℉), carefully add the sweet potato pieces. Fry them until they turn a beautiful golden brown and are cooked through, flipping them occasionally for even cooking. The exterior should become firm and delightfully crisp.
Step 4
Once perfectly fried, remove the sweet potatoes from the oil and place them on a plate lined with paper towels or in a wide sieve. Allow them to drain excess oil thoroughly. This step is crucial for achieving a truly crispy and non-greasy texture.
Step 5
To make the syrup, carefully pour out most of the frying oil from the pan, leaving about 1 tablespoon behind. The leftover frying oil can be stored in an airtight container for future use. Leaving only a small amount of oil prevents the syrup from burning easily.
Step 6
In the same pan with the remaining oil, add 2 tablespoons of sugar and 5 tablespoons of honey (or oligosaccharide). Over medium-low heat, stir gently with a wooden spoon until the sugar is completely dissolved and the mixture begins to turn a light caramel color. Be careful not to overcook, as the syrup can burn quickly.
Step 7
Once the syrup is ready, add all the fried sweet potato pieces to the pan. Stir them well over low heat to ensure each piece is evenly coated with the glossy syrup. Continue stirring until the syrup adheres nicely to the sweet potatoes, giving them a beautiful sheen. Then, turn off the heat.
Step 8
Finally, sprinkle sesame seeds generously over the sweet potato candies for garnish. This adds a lovely nutty flavor and visual appeal. Let them cool slightly before enjoying this wonderful homemade Goguma Mattang!
