Crispy Sweet Potato Candies (Goguma Mattang)
Homemade Crispy Sweet Potato Candies: How to Make Goguma Ppas
I received a big box of sweet potatoes from my parents in the countryside! While I’m not a big fan of potatoes, I absolutely love sweet potatoes. After enjoying them roasted and steamed, I decided to try making ‘Goguma Mattang’ yesterday, but not the soft, mushy kind – I wanted to make ‘Goguma Ppas’!
Sweet Potato Frying Ingredients- 2 medium sweet potatoes
- 3 cups cooking oil (for frying)
Sugar Syrup (for Crispy Coating)- 4 Tbsp cooking oil
- 4 Tbsp granulated sugar (white sugar recommended)
- A pinch of black sesame seeds (for garnish)
- 4 Tbsp cooking oil
- 4 Tbsp granulated sugar (white sugar recommended)
- A pinch of black sesame seeds (for garnish)
Cooking Instructions
Step 1
Wash the sweet potatoes thoroughly under running water to remove any dirt. Since we’ll be leaving the skin on, a good scrub is important. Cut them diagonally into bite-sized pieces. Avoid cutting them too thinly, as they might break easily; about 1.5-2 cm thickness is ideal.
Step 2
Soak the cut sweet potatoes in cold water for about 30 minutes to remove excess starch. This step is crucial for preventing them from sticking together during frying and ensuring a crispier texture. After soaking, drain the sweet potatoes well in a colander, then pat them dry with paper towels to remove any remaining moisture.
Step 3
In a deep pot or wok, heat 3 cups of cooking oil over medium heat. Since we’re frying the sweet potatoes without batter, the oil temperature is key. When the oil is hot enough that small bubbles form around a chopstick dipped into it, carefully add the dried sweet potato pieces. Stir occasionally to prevent sticking and fry over medium-low heat until they turn a nice golden brown and the exterior feels slightly firm. You’ll notice wavy patterns forming on the sweet potatoes as they cook.
Step 4
While the fried sweet potatoes are draining, let’s prepare the crispy sugar coating. In a clean pan, combine 4 tablespoons of cooking oil and 4 tablespoons of sugar in a 1:1 ratio. Heat over low heat, stirring gently until the sugar dissolves. Once the sugar starts to turn a light caramel brown (caramelization process begins), add the fried sweet potatoes. Stir quickly to coat them evenly. Keep the heat on low and work fast to prevent the sugar from burning.
Step 5
Once the sweet potatoes are well-coated with the sugar syrup, arrange them on a wire rack or cooling rack, ensuring they don’t touch each other. It’s important to separate them while they are still hot so they don’t stick together as they cool, which helps maintain their crispiness.
Step 6
After they have cooled completely and become delightfully crispy, arrange the sweet potato candies on a serving plate. Sprinkle a pinch of black sesame seeds on top for a beautiful garnish. Enjoy your homemade crispy sweet potato candies! They are delicious warm, but even better when fully cooled for maximum crispiness and sweetness.
