When I first heard about turning kamote into candy, I was honestly skeptical – I mean, sweet potato candy? Really?
My idea of candy was always those imported sweets from the sari-sari store. But the first time my Lola made this molido for our afternoon merienda, I was absolutely blown away.
The way the sweet potato, fresh coconut, and muscovado sugar transform into this rich, caramelized treat is pure Filipino kitchen magic! It brought me right back to those simple days of provincial life, where the best treats weren’t store-bought but came straight from our own kitchens.
Now every time I make this traditional sweet potato candy from Samar, Quezon, and Bicol regions, my whole house fills with that irresistible aroma that makes everyone gather around the kitchen asking, “Is it ready yet?”
Once you try making this budget-friendly Filipino delicacy yourself, you’ll understand why our grandmothers treasured this molido recipe so much.
Why You’ll Love This Recipe
- Authentically Filipino with just 3-4 main ingredients
- Budget-friendly yet delicious homemade candy
- Perfect blend of sweet potato, coconut, and caramel flavors
- Makes a thoughtful homemade gift
- Can be made in under an hour
- No fancy equipment needed
- Naturally gluten-free
Molido (Sweet Potato Candy)
Equipment
- Medium cooking pan (kawali) for cooking and caramelizing the mixture
- Wooden spoon (sandok na kahoy) for constant stirring without scratching the pan
- Potato masher or fork for mashing cooked sweet potatoes
- Square baking pan or plate for molding and setting
- Measuring cups for accurate ingredient portions
- Sharp knife for cutting into serving pieces
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 dahon ng pandan – optional
- 2-3 drops vanilla extract – optional
Instructions
- Boil kamote (sweet potato) in a pot filled with water until very tender and easily pierced with a fork, about 15-20 minutes at medium-high heat (100°C/212°F). Drain and peel while still hot.
- Mash the hot kamote (durugin ang mainit na kamote) until completely smooth with no lumps. Add freshly grated coconut (niyog) and mix well until fully combined.
- In a heavy-bottomed pan over medium heat (170°C/338°F), combine the muscovado sugar (asukal na pula) with 2 tablespoons of water. Allow to melt and caramelize until it reaches a deep amber color, about 5-7 minutes.
- Add the kamote-coconut mixture to the caramelized sugar. Stir continuously over medium-low heat (150°C/302°F) until the mixture becomes thick and starts to pull away from the sides of the pan, approximately 10-12 minutes.
- Transfer the mixture to a flat surface lined with wax paper (papel de sera). Allow to cool slightly until comfortable to handle but still warm enough to shape, about 5-8 minutes.
- Roll the mixture to ½ inch thickness and cut into desired shapes. Alternatively, form into small balls and flatten slightly. Let cool completely at room temperature.
- 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.
Tips from Lola’s Kitchen
- Use purple sweet potatoes (ube) for a beautiful color variation
- Stir in one direction only for better texture
- The mixture is ready when it starts making a slight squeaking sound against the pan
- Grease your knife with coconut oil for cleaner cuts
- Test doneness by dropping a small amount in cold water – it should form a soft ball
Traditional Serving Suggestions
- Serve as afternoon merienda with hot tea or coffee
- Package in colorful wrappers for special occasions
- Pair with other Filipino kakanin like bibingka or puto
- Present on banana leaves for authentic Filipino style
Troubleshooting
- Too Soft:
- Continue cooking until mixture thickens
- Ensure sweet potatoes were well-drained
- Too Hard:
- Mixture was overcooked
- Next time, reduce cooking time or heat
- Grainy Texture:
- Sugar wasn’t completely dissolved
- Stir more thoroughly during cooking
Ingredient Alternatives
- Sweet Potato: Ube or purple yam
- Brown Sugar: White sugar + 1 tbsp molasses
- Fresh Coconut: Desiccated coconut (rehydrated)
- Pandan: 1/4 tsp pandan extract
Storage & Reheating
- Room Temperature: 2-3 days in airtight container
- Refrigerated: Up to 1 week
- Freezer: Up to 1 month
- To soften: Leave at room temperature for 30 minutes
Variations
- Ube Molido: Replace sweet potato with purple yam
- Chocolate Molido: Add 2 tbsp cocoa powder
- Peanut Molido: Add 1/4 cup crushed peanuts
- Modern Molido: Add condensed milk for extra richness
FAQs
Q: Why is my molido not setting? A: The mixture might need more cooking time. Cook until it reaches a thick, paste-like consistency. Q: Can I reduce the sugar? A: Yes, but reduce by max 20% to maintain proper texture. Q: How do I know when it’s done cooking? A: The mixture should be golden brown and pull away from the pan sides. Q: Can I make this ahead? A: Yes, store in an airtight container for up to a week.
Molido (Sweet Potato Candy)Nutrition
The Story Behind Molido
Long before imported sweets filled Filipino candy stores, molido (also known as mazapan) was a cherished homemade treat that spoke volumes about Filipino ingenuity and resourcefulness. This traditional sweet potato candy emerged from the kitchens of rural Philippines, particularly in the provinces of Samar, Quezon, and the Bicol region, where families transformed humble root crops into delightful confections.
The creation of molido reflects the Filipino tradition of ‘harana sa kusina’ – making something extraordinary from ordinary ingredients. Sweet potatoes, abundant in Philippine soil and often considered poor man’s fare, were elevated into a prestigious homemade candy when combined with freshly grated coconut and muscovado sugar. The name ‘molido’ itself comes from the Spanish word ‘moler,’ meaning ‘to grind’ or ‘to mill,’ referring to the process of mashing the sweet potatoes until smooth.
During the pre-war era and well into the 1960s and 1970s, molido became a staple of Filipino merienda (afternoon snack) culture. Local mothers and grandmothers would prepare these sweets not just for their families but also for town fiestas and special occasions. The candy-making process became a communal activity, with neighbors sharing freshly grated coconuts and exchanging tips on achieving the perfect caramelization.
Today, while modernization has brought countless candy options to even the most remote sari-sari stores, molido remains a symbol of Filipino culinary heritage. Its continued popularity, especially in rural areas, demonstrates how deeply rooted this sweet treat is in Philippine culture. Many Filipino families still preserve their own versions of the recipe, passed down through generations, each adding their own special touch – whether it’s a hint of pandan, a splash of vanilla, or a special way of cutting and wrapping the candies.
In recent years, there’s been a revival of interest in traditional Filipino sweets like molido, as younger generations seek to connect with their culinary roots and appreciate the sustainable, natural ingredients used in these time-honored recipes. Food historians and cultural preservationists have documented various regional variations of molido, highlighting its significance in Philippine food heritage and its role in sustainable, local food traditions.
