Golden Sweet Delight! Homemade Sweet Potato Candies (Goguma Mattang)
Nostalgic Treat: Easy & Delicious Sweet Potato Candies Recipe #SweetPotatoSnack #KidFriendly #HomeCafe
Relive your childhood memories with these crispy and sweet homemade sweet potato candies, known as ‘Goguma Mattang’. A universally loved snack, these boast a perfectly crisp exterior and a tender, sweet interior. We’ll use fresh tangerine juice for an extra zesty and flavorful syrup. Create a delightful home cafe dessert with these simple ingredients!
Main Ingredients- 1 medium to large sweet potato (preferably a firm variety like ‘bam goguma’)
- 2-3 Tbsp cornstarch
- Vegetable oil for frying (generous amount)
Zesty Sweet Syrup- 100ml fresh tangerine juice (from about 2 small tangerines)
- 3 Tbsp sugar
Garnish- A pinch of black sesame seeds
- 100ml fresh tangerine juice (from about 2 small tangerines)
- 3 Tbsp sugar
Garnish- A pinch of black sesame seeds
Cooking Instructions
Step 1
First, wash and peel the sweet potato. Using a firm variety like ‘bam goguma’ will yield the best texture and sweetness. (This recipe uses 1 medium to large sweet potato.)
Step 2
Cut the peeled sweet potato into bite-sized pieces. Aim for uniform pieces so they cook evenly. You can also cut them into fun shapes for kids!
Step 3
Place the cut sweet potato pieces into a resealable plastic bag. Add 2-3 tablespoons of cornstarch. Seal the bag and shake gently until each piece is evenly coated with the cornstarch. This will help create a crispy exterior.
Step 4
Heat a generous amount of vegetable oil in a pan over medium heat. Carefully add the cornstarch-coated sweet potato pieces to the hot oil.
Step 5
Fry the sweet potato pieces until they are golden brown and crispy on the outside. Since the sweet potato is already cooked, you’re just looking to crisp up the exterior. Fry over medium heat (around level 7 on an electric stove) and be careful not to burn them.
Step 6
Once fried to perfection, remove the sweet potato pieces from the oil and place them on a wire rack lined with paper towels. This step helps drain excess oil, ensuring a less greasy finish.
Step 7
Peel 2 small tangerines, remove any seeds, and juice them using a blender or juicer. You should get about 100ml of fresh tangerine juice. The amount may vary depending on the size of the tangerines.
Step 8
In a separate pan, combine the 100ml of tangerine juice and 3 tablespoons of sugar. Place the pan over low heat.
Step 9
Bring the mixture to a gentle simmer. Continue to cook over low heat until the sugar has completely dissolved and the syrup has slightly thickened. Don’t over-reduce the syrup, or it might become too hard.
Step 10
Add the fried sweet potato pieces to the simmering syrup. Gently toss them to ensure each piece is evenly coated with the syrup. Work quickly over low heat to prevent the sweet potatoes from becoming soggy.
Step 11
Lightly grease a tray or plate with a thin layer of cooking oil. Carefully arrange the syrup-coated sweet potato pieces onto the greased tray, ensuring they don’t stick together. Allowing them to cool slightly before arranging will make them easier to separate and prevent them from clumping.
Step 12
Finally, sprinkle with black sesame seeds for a beautiful finish. Your delicious homemade Goguma Mattang is ready! Perfect for a cozy winter snack with a warm cup of tea. #SweetPotatoCandy #WinterSnack #HomemadeDessert #Recipe
