Crispy Outside, Fluffy Inside Sweet Potato Candies (Goguma Mattang)
Easy and Quick Sweet Potato Candies (Goguma Mattang) – Not Hard, Perfectly Soft!
Here’s a recipe for sweet potato candies that are crispy on the outside, fluffy on the inside, and melt-in-your-mouth delicious! We’ll share the secret to keeping them moist and preventing them from hardening too much. These are a sweet treat loved by all ages, and you can easily make them at home!
Main Ingredients- 3-4 medium sweet potatoes
- Vegetable oil (for frying, ample amount)
- Black sesame seeds (for garnish, optional)
Syrup Ingredients- 1/2 cup sugar
- 1/2 cup water
- 4 Tbsp corn syrup (can substitute with rice syrup or butter syrup)
- 1/2 cup sugar
- 1/2 cup water
- 4 Tbsp corn syrup (can substitute with rice syrup or butter syrup)
Cooking Instructions
Step 1
First, peel the sweet potatoes thoroughly. Then, cut them into large cubes or bite-sized pieces. Soak the cut sweet potatoes in cold water for about 10 minutes to remove excess starch. This helps prevent them from sticking together and makes them crispier when fried.
Step 2
Drain the sweet potatoes well after soaking and pat them completely dry with paper towels. This is important to prevent oil splattering. You can also wrap them in plastic wrap and microwave for 2-3 minutes. This pre-cooking step ensures the inside becomes tender, prevents them from breaking apart during frying, and reduces cooking time.
Step 3
In a pot, pour enough vegetable oil for deep frying and heat it to 170°C (340°F). The correct oil temperature can be tested by inserting a wooden chopstick; if small bubbles rise around it, the oil is ready. Carefully add the prepared sweet potato pieces to the hot oil and fry.
Step 4
Fry the sweet potatoes until they are golden brown and look deliciously caramelized, about 5-7 minutes. Once they are beautifully golden, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. This prevents the sweet potato candies from becoming greasy.
Step 5
Now, let’s make the syrup, the key to delicious ‘Mattang’. In a clean pan or pot, combine 1/2 cup of water and 1/2 cup of sugar. **Do not stir!** Let the sugar dissolve naturally. Stirring can cause the sugar to crystallize and make the candies hard.
Step 6
Once the syrup starts to boil and the sugar has completely dissolved, add 4 tablespoons of corn syrup (or rice syrup/butter syrup if corn syrup is unavailable). From this point on, stir occasionally as the syrup simmers. When the syrup thickens slightly and begins to bubble, turn off the heat immediately. Overcooking will make the candies hard.
Step 7
With the heat turned off, quickly add the fried sweet potatoes to the hot, bubbling syrup. Gently toss and coat the sweet potatoes with the syrup using a spatula or chopsticks. Be careful not to toss too vigorously, as the sweet potatoes might break apart. This process ensures you get perfectly moist sweet potato candies that are crispy outside and soft inside, without hardening!
Step 8
Transfer the finished sweet potato candies to a serving dish. Sprinkle with black sesame seeds for a beautiful garnish. They are delicious served warm, but also wonderfully chewy and delightful when cooled. Enjoy your homemade treat!
