I was never really a candy person. My Nanay always warned me about too much sugar and dental visits. But there’s this one sweet treat that I just can’t say no to: homemade Kundol Candy.
Every time I make this crystalline delicacy from winter melon, it takes me back to those simple afternoons in the ’80s, when imported chocolates were rare finds and these translucent candies were our special treats.
I am fascinated when the humble kundol transforms into these glistening, jewel-like sweets that somehow feel less guilty than commercial candies – maybe because we know exactly what goes into them, or perhaps it’s because they’re made from a vegetable (yes, I use this excuse every time).
After years of perfecting this kundol candy recipe passed down from my Lola, I’m excited to share with you my tried-and-tested method for creating these irresistible Filipino treats that have been making generations of Pinoys smile.
Why You’ll Love This Recipe
- Authentic Filipino heritage recipe passed down through generations
- Crystal-clear appearance with a beautiful translucent finish
- Perfect balance of sweetness and subtle melon flavor
- Cost-effective alternative to store-bought candies
- Makes a wonderful homemade gift
- Can be stored for extended periods
Traditional Filipino Kundol Candy Recipe (Winter Melon Candy)
Equipment
- Large sharp knife (pamutol) for cutting the melon safely
- Fork or bamboo skewer (tinidor o tusok) for pricking the melon pieces
- Large heavy-bottomed pot (malaking kaldero) for boiling the melon
- Candy thermometer (optional) for precise syrup consistency
- Strainer [Salaan] for draining the boiled melon
- Slotted spoon (sandok na butas) for removing candy pieces
- Baking sheet (bandehado) for cooling the candies
- Airtight container (lalagyan) for storage
Ingredients
- 1 kg Winter Melon Kundol
- 750 g white sugar puting asukal
- 1 tsp Alum powder tawas
- 1 tbsp Lemon juice katas ng dayap o limon
- Water tubig, as needed
- Extra sugar for coating dagdag na asukal para sa pagbabalot
Instructions
- Thoroughly wash the winter melon (kundol). Cut in half (hatiin sa gitna), remove skin and seeds (alisin ang balat at buto), then cut into 1-inch cubes or desired shapes at room temperature.
- Prick each piece with a fork (tusukin ng tinidor) to allow better syrup absorption. Place the pieces in a large pot (ilagay sa kaldero) and add enough water to cover (tubigan). Add alum powder (idagdag ang tawas).
- Bring to a rolling boil at 100°C/212°F and cook for 10-15 minutes (pakuluan) until the melon is slightly tender but still firm. Drain and rinse thoroughly under running water.
- For the syrup, combine sugar (puting asukal) with 1 cup water over medium heat (160°C/320°F) until sugar dissolves completely. Add lemon juice (katas ng dayap o limon) to clarify the syrup.
- Add the boiled kundol pieces to the syrup and cook at medium-low heat (150°C/302°F) for 20-25 minutes until pieces become translucent and syrup reaches three-thread consistency.
- Remove pieces individually using a slotted spoon (sandok na butas) and place on a baking sheet (bandehado) with space between pieces. Allow to cool slightly, then roll in extra sugar (dagdag na asukal) while still warm.
- Let cool completely before transferring to an airtight container (lalagyan). The candies will keep for 2-3 weeks at room temperature or up to 2 months when refrigerated.
Tips from Lola’s Kitchen
- Use only white sugar for traditional clear appearance
- Fresh winter melon should feel heavy for its size
- Test syrup consistency by dropping in cold water – it should form a soft ball
- Avoid overcooking to prevent pieces from becoming too dark
- Keep pieces separated while cooling to prevent sticking
Traditional Serving Suggestions
- Serve as merienda (afternoon snack)
- Pair with hot Filipino coffee or tea
- Include in holiday gift baskets
- Present on banana leaves for traditional touch
- Offer as pasalubong (homecoming gift)
Troubleshooting
- Candy is too hard:
- Syrup was cooked too long
- Next time, reduce cooking time
- Pieces are not translucent:
- Insufficient cooking time
- Melon pieces too large
- Candy is sticky:
- Syrup not cooked to proper consistency
- Humidity affecting storage
Ingredient Alternatives
- Lemon juice: Calamansi or lime juice
- White sugar: Can use rock sugar (but affects clarity)
- Alum powder: Can use lime water (but affects texture)
Storage & Reheating
- Store in airtight container
- Keep in cool, dry place
- Will last 2-3 weeks at room temperature
- Can be refrigerated for up to 2 months
- Bring to room temperature before serving
Variations
- Colored Kundol Candy
- Add food coloring to syrup
- Flavored Versions
- Add pandan extract
- Include vanilla essence
- Infuse with ginger
- Modern Twists
- Coat with coconut
- Dust with powdered sugar
- Dip in chocolate
FAQs
Q: Why is alum powder used? A: Alum helps maintain the crispness and translucent appearance of the candy. Q: Can I reduce the sugar? A: Sugar is essential for preservation and texture. Reducing it will affect both quality and shelf life. Q: Why must the melon pieces be pricked? A: Pricking allows better absorption of the syrup and ensures even cooking. Q: How do I know when the syrup reaches three-thread consistency? A: When you lift the spoon, the syrup should form three distinct threads as it falls. Q: Can I use brown sugar? A: Yes, but it will result in darker, less traditional-looking candy.
Filipino Kundol Candy (Winter Melon Candy)Nutrition
The Story Behind Filipino Kundol Candy
In the heart of Filipino kitchens, long before global sweets dominated our sari-sari stores, Kundol candy (Minatamis na Kundol) emerged as a testament to Filipino ingenuity and resourcefulness. This crystalline delicacy, crafted from the winter melon (Benincasa hispida), shares its roots with the Indian petha and Chinese winter melon preserves, highlighting the dynamic cultural exchanges that enriched Southeast Asian cuisine.
What makes the Filipino version particularly special is its emergence during the 1980s, when imported chocolates and candies were luxury items found only in urban centers. Creative home cooks discovered that the humble kundol, a vegetable celebrated in the beloved Filipino folk song “Bahay Kubo,” could be transformed into something magical. By combining traditional preservation techniques with local ingredients like alum (tawas), they created these jewel-like candies that quickly became a favorite pasalubong and merienda treat.
Today, Kundol candy represents more than just a sweet indulgence – it’s a living piece of Filipino culinary heritage. While the winter melon itself originated from Southeast Asia, its transformation into these translucent candies speaks to the Filipino talent for adaptation and innovation. The recipe has been passed down through generations, with each family adding their own subtle touches while maintaining the characteristic glass-like appearance and delicate sweetness that makes this candy uniquely Filipino.
The enduring popularity of Kundol candy also tells a story of sustainability and practicality. Using locally available vegetables for confectionery wasn’t just economical; it was a way for Filipino families to create something special from simple ingredients. This tradition of transforming everyday ingredients into extraordinary treats continues to inspire modern Filipino cuisine, making Kundol candy not just a recipe, but a piece of living history that connects us to our culinary roots.
