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molido candy

My Molido (Sweet Potato Candy) Recipe

Molido is a traditional Filipino sweet potato candy made by combining mashed kamote with fresh coconut and caramelized muscovado sugar to create a rich, chewy confection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 500 g sweet potatoes (kamote), peeled and cubed
  • 500 g fresh grated coconut (niyog)
  • 500 g brown sugar or muscovado sugar (asukal na pula)
  • 2 pcs pandan leaves optional - adds a pleasant aroma and subtle flavor
  • 2-3 drops vanilla extract optional - enhances the overall sweetness

Method
 

  1. First, I boil sweet potato (kamote) in a pot filled with water for about 15 to 20 minutes at medium-high heat. I drain and peel while still hot.
  2. I mash the hot kamote until completely smooth with no lumps. I add freshly grated coconut and mix well.
  3. In a heavy-bottomed pan over medium heat, I combine the muscovado sugar with 2 tablespoons of water. I allow it to melt and caramelize for about 5 to 7 minutes.
  4. I add the kamote-coconut mixture to the caramelized sugar. I stir continuously over medium-low heat until the mixture becomes thick, approximately 10 to 12 minutes.
  5. I transfer the mixture to a flat surface lined with wax paper. I allow it to cool slightly until comfortable to handle but still warm enough to shape, about 5 to 8 minutes.
  6. I roll the mixture to ½ inch thickness and cut into desired shapes. Alternatively, I form into small balls and flatten slightly. I let it cool completely at room temperature.
  7. I store in an airtight container lined with wax paper, placing paper between layers to prevent sticking. The molido will keep for up to a week at room temperature or two weeks when refrigerated.
  8. Enjoy your molido candy!

Notes

  • I use purple sweet potatoes for a beautiful color variation.
  • I stir in one direction only for better texture and consistency.
  • I grease my knife with coconut oil for cleaner cuts and professional-looking pieces.
  • I test doneness by dropping a small amount in cold water because it should form a soft ball that holds its shape.
  • If my mixture is too soft, I continue cooking until it thickens properly.
  • I ensure sweet potatoes were well-drained before mashing.
  • If my mixture is too hard, the mixture was likely overcooked. Next time, I reduce cooking time or lower the heat. I can add 1 to 2 teaspoons of water while still warm to soften slightly.
  • If I get a grainy texture, it means the sugar wasn't completely dissolved before adding other ingredients. I stir more thoroughly during the caramelization process and make sure to mash sweet potatoes thoroughly while still hot.
  • If my candy isn't setting properly, it means insufficient cooking time, so I return to pan and cook longer. Too much moisture in coconut means I should use drier coconut or cook longer. Temperature too low during cooking means I should increase heat slightly.
  • I keep it at room temperature for 2 to 3 days in an airtight container. Refrigerated, it stays fresh up to 1 week in an airtight container.
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