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Goguma Mattang (Candied Sweet Potatoes)
Golden, crunchy sweet potatoes glazed in a sweet, glass-like candy shell.
🛒Ingredients
The 'Oil-Sugar' syrup method (Bbasseu) creates a much crispier, non-sticky shell than just using corn syrup.
👨🍳How to Cook
- 1
Peel the sweet potatoes and cut them into irregular, bite-sized chunks (Rangiri cut).
- 2
Soak the chunks in cold water for 10 minutes to remove starch, then pat them completely dry with a towel.
- 3
Deep fry the sweet potatoes until golden brown, or air fry at 180°C (355°F) for 15-20 minutes with a generous oil spray.
- 4
In a clean pan, add 3 tbsp of oil and 3 tbsp of sugar. Melt over medium-low heat without stirring until it turns into a golden syrup.
- 5
Quickly toss the fried sweet potatoes in the syrup until evenly coated, then sprinkle with black sesame seeds.
- 6
Transfer to a greased plate and separate them so they don't stick together while cooling.
Frequently Asked Questions
Q: Why do I need to soak them in water?
A: Removing the surface starch helps the sweet potatoes get much crispier when fried.
Q: Can I stir the sugar while it's melting?
A: No! Stirring can cause the sugar to crystallize and become grainy instead of a smooth, glass-like glaze.
Q: How do I clean the pan after making the syrup?
A: Fill the pan with water and boil it; the hardened sugar will melt away easily.