Sweet Sweet Potato “Matang”: A Perfect Nutritious Snack for Kids!
Sweet and Crispy Sweet Potato “Matang” Recipe That Kids Love
Get ready to delight your kids with this delicious ‘Matang’ made from fresh, seasonal sweet potatoes! This sweet and satisfying treat, with its slightly crispy exterior and tender interior, is a fantastic nutritious snack option. We’ll show you how to make it easily and quickly.
Main Ingredients- 2 medium sweet potatoes (preferably a moist variety like “Hobak” sweet potato)
- Generous amount of cooking oil (for frying)
Syrup Ingredients- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Sugar
- 2 Tbsp Water
- A little cooking oil (for glaze and shine)
- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Sugar
- 2 Tbsp Water
- A little cooking oil (for glaze and shine)
Cooking Instructions
Step 1
First, wash the sweet potatoes thoroughly under running water and then peel them. Cut them into bite-sized pieces or slightly larger chunks, about 2-3 cm thick, suitable for children to pick up. Pat the cut sweet potatoes dry with paper towels; this is crucial to prevent oil splattering during frying and to achieve a crispier texture.
Step 2
In a deep frying pan or wok, heat a generous amount of cooking oil over medium heat to about 180°C (350°F). To test the temperature, drop a wooden chopstick into the oil; if small bubbles form around it, the oil is ready. Carefully add the prepared sweet potato pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 5-7 minutes, turning occasionally, until they are golden brown and look appetizing. Be careful not to overcook them, as they can become too hard.
Step 3
Once fried to a nice golden color, remove the sweet potatoes with a slotted spoon and drain them on a wire rack, or place them on a plate lined with a couple of layers of paper towels to absorb excess oil. This step helps to reduce greasiness and makes the ‘Matang’ taste cleaner.
Step 4
Wipe the frying pan clean or use a separate clean pan. Place it over low heat and add the syrup ingredients: 2 Tbsp oligosaccharide, 2 Tbsp sugar, and 2 Tbsp water. Add about 1/2 teaspoon of cooking oil as well – this helps the syrup become glossy and less sticky. Stir with a spatula or spoon, allowing the sugar to dissolve completely. Continue to simmer gently for about 2-3 minutes, until the syrup turns transparent and slightly thickens, bubbling slightly. Keep an eye on the heat to prevent the syrup from burning.
Step 5
Once the syrup begins to gently bubble, reduce the heat to very low or briefly remove the pan from the heat. Add the fried sweet potatoes to the syrup. Using chopsticks or a spatula, quickly toss and coat the sweet potatoes thoroughly with the syrup. This coating process should be done rapidly, within about a minute, to ensure an even glaze without the sweet potatoes breaking apart or the syrup hardening. As soon as they are beautifully coated and glossy, remove them from the heat and transfer to a serving plate. Enjoy them warm for a slightly softer texture, or let them cool completely to achieve a crispier finish!
