Crispy Sweet Potato and Rice Cake Candies
A delightful sweet potato and rice cake candy recipe perfect for kids’ snacks!
This is the sweet potato and rice cake candy that my daughter requested immediately after returning home from her trip after finishing her exams. It’s a snack I often made for my children, and even though they are grown up now, it remains a favorite.^^ Experience the fantastic combination of crispy sweet potato, chewy rice cakes, and savory nuts!
Main Ingredients
- 3 small sweet potatoes
- 1 cup tteokbokki rice cakes (about 200g)
- 1 handful of walnuts
- 1 handful of almonds
- 1/2 cup sunflower seeds (about 50g)
Syrup and Garnish
- 2 Tbsp sugar (30g)
- 2 Tbsp honey (30g)
- 2 Tbsp corn syrup (or rice syrup) (30g)
- 1 Tbsp black sesame seeds (5g)
- 2 Tbsp sugar (30g)
- 2 Tbsp honey (30g)
- 2 Tbsp corn syrup (or rice syrup) (30g)
- 1 Tbsp black sesame seeds (5g)
Cooking Instructions
Step 1
This recipe yields approximately 2-3 servings. Please adjust the ingredient quantities according to the number of people or your desired portion size.
Step 2
Wash the sweet potatoes thoroughly to remove any dirt. Cut them into bite-sized pieces, about 1.5cm thick (round or elongated shapes). Heat oil in a pot to about 170°C (340°F). Carefully add the cut sweet potatoes and fry for about 5-7 minutes until golden brown and cooked through. Transfer the fried sweet potatoes to a paper towel-lined plate to drain excess oil.
Step 3
Place the prepared nuts (walnuts, almonds, sunflower seeds) in a dry pan over low heat. Toast them for 2-3 minutes, stirring constantly to prevent burning, until they become fragrant and slightly golden. This enhances their nutty flavor. Remove the toasted nuts from the pan and let them cool.
Step 4
Rinse the tteokbokki rice cakes under cold water and drain them well. Heat a dry pan over medium-low heat, add a little oil (or use without oil), and pan-fry the rice cakes until they are lightly browned and slightly puffed up. Frying them until crispy will give them a better texture when added to the candy.
Step 5
In a wide pan over low heat, combine 2 Tbsp of honey and 2 Tbsp of corn syrup (or rice syrup). Once the mixture begins to simmer, add 2 Tbsp of sugar. Stir gently and cook until the sugar is completely dissolved and the syrup becomes clear. Be careful not to overheat, as this can burn the sugar.
Step 6
When the sugar syrup starts to bubble and thicken slightly, add the prepared rice cakes, fried sweet potatoes, and toasted nuts to the pan. Tilt the pan and quickly toss everything to coat evenly with the syrup. Finally, sprinkle with 1 Tbsp of black sesame seeds for garnish and give it one last gentle mix. Your dish is ready!
Step 7
Voila! Your delicious sweet potato and rice cake candy is complete. Enjoy the perfect blend of sweet syrup coating, savory nuts, chewy rice cakes, and soft sweet potatoes! This is a popular snack for everyone, young and old. It’s wonderful when eaten warm for a crispy texture, or enjoy the chewy delight as it cools.
