Sweet & Crispy Sweet Potato Candies (Goguma Mattang) – Ready in 10 Minutes!
Learn how to make delicious sweet potato candies, a perfect snack, easily and quickly using grain syrup!
Unlike traditional mattang that uses sugar or corn syrup which can become hard or too runny when cooled, using ‘jochung’ (Korean grain syrup) is highly recommended for a perfect texture. This recipe makes a delightfully sweet and satisfying treat that’s incredibly simple to prepare in about 10 minutes, especially if you start with steamed sweet potatoes! It’s a fantastic, fuss-free snack for kids and an elegant dessert for afternoon tea. Enjoy the delightful contrast of soft, steamed sweet potato coated in a glossy, subtly sweet syrup, enhanced with a hint of cinnamon and the nutty crunch of black sesame seeds.
Essential Ingredients- 1 medium sweet potato
- 2 Tbsp Korean grain syrup (Jocheong)
- Ample cooking oil for frying
Cooking Instructions
Step 1
Thoroughly wash the sweet potato under running water to remove any dirt. Place it in a steamer basket, cover, and steam for approximately 15 minutes until it’s tender when pierced with a fork. Alternatively, for a quicker method, you can place the sweet potato in a microwave-safe dish, cover with plastic wrap, and microwave for 5-7 minutes until cooked through.
Step 2
Once the steamed sweet potato has cooled slightly, carefully peel off the skin. Then, cut it into bite-sized pieces. It’s best to cut them into slightly thicker pieces to prevent them from breaking apart too easily when frying or coating with the syrup.
Step 3
Pour cooking oil generously into a wide pan, enough to come halfway up the sides of the sweet potato pieces. Heat the oil over medium heat. Carefully add the cut sweet potato pieces. Since they are already steamed, you only need to fry them until the exterior is lightly golden brown and slightly crisp. Avoid high heat, which can burn the outside before the inside is properly heated.
Step 4
Using a sieve or a slotted spoon, transfer the lightly fried sweet potato pieces to a plate lined with paper towels. This step is crucial to absorb excess oil, ensuring the mattang is not greasy and has a cleaner taste.
Step 5
Clean the pan used for frying, or use a new one. Add the 2 tablespoons of grain syrup (Jocheong) to the pan and heat it over low heat. Once the syrup begins to bubble gently, add all the fried sweet potato pieces.
Step 6
Gently toss the sweet potato pieces in the syrup over low heat, ensuring each piece is evenly coated. Cook for about 1-2 minutes, stirring continuously. It’s important to keep the heat low to prevent the syrup from burning or becoming overly sticky. The mattang is ready when the syrup coats the sweet potatoes with a glossy sheen.
Step 7
Finally, sprinkle with ground cinnamon for a delicate aroma and black sesame seeds for a nutty crunch, if desired. This creates a beautiful and delicious sweet potato mattang! Enjoy it warm for a soft texture or cooled for a chewier, delightful treat.
