Crispy Sweet Potato Candies (Goguma Mattang)
Easy & Delicious Sweet Potato Mattang Recipe | Sweet Potato Candies | Fried Sweet Potatoes
Experience the delightful chewy and crispy texture of Goguma Mattang! While fried sweet potatoes are delicious on their own, coating them in a sweet syrup transforms them into a perfect treat for both kids and adults. Enjoy this healthy and tasty dessert made with sweet potatoes!
Main Ingredients
- 350g sweet potatoes (about 1-2 medium-sized)
- 3 cups cooking oil (approx. 600ml) for frying
Cooking Instructions
Step 1
Wash the sweet potatoes thoroughly and pat them dry. You can peel them if you prefer, or leave the skin on. Cut them into bite-sized pieces, about 1.5-2cm thick. For a more appealing texture, cut them into irregular, chunky shapes rather than perfect cubes.
Step 2
Prepare two sheets of parchment paper on your work surface. One sheet will be for draining the fried sweet potatoes, and the other for arranging the finished mattang to prevent sticking. Pour about 3 cups of cooking oil into a deep pan and heat it over medium heat. To check if the oil is ready, dip the tip of a chopstick; if small bubbles form around it, the oil is at the right temperature.
Step 3
Carefully add the cut sweet potatoes to the hot oil and fry until golden brown. It’s best to fry them over medium heat rather than high heat to ensure they cook through evenly while becoming crispy on the outside. Test for doneness by piercing a piece with a chopstick; it should go in easily when cooked. Once fried, remove the sweet potatoes with a slotted spoon and place them on one of the prepared parchment paper sheets to drain excess oil. These fried sweet potatoes, often called ‘Goguma Ppas’, are delicious on their own and make a wonderful snack for children!
Step 4
Now, let’s make the syrup. In a clean pan, combine 40g of cooking oil (about 3 Tbsp) and 3 Tbsp of sugar. Place the pan over medium-low heat. Crucially, do not stir the sugar at this stage. Instead, gently swirl the pan to help the sugar melt evenly. Keep a close eye to prevent it from burning.
Step 5
As the sugar begins to melt and turn clear, add the fried sweet potatoes and black sesame seeds to the pan. Reduce the heat to low. Quickly toss everything together to coat the sweet potatoes evenly with the syrup. You can gently shake the pan or use a spatula to mix. This coating process should be brief, about 30 seconds to 1 minute, to ensure the sweet potatoes don’t break apart.
Step 6
Transfer the coated sweet potato mattang onto the second sheet of parchment paper, spacing them apart so they don’t stick to each other. Let them cool completely. Once cooled, you’ll have perfectly crispy on the outside and moist on the inside sweet potato mattang. Enjoy!
