Molido (Sweet Potato Candy)

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

Ingredients

These ingredients create the perfect Filipino molido because they complement each other beautifully. Sweet potatoes provide a natural sweetness and hearty base, while fresh coconut adds tropical richness and texture. Muscovado sugar creates a deep caramel flavor that can't be achieved with regular sugar.

The optional pandan leaves and vanilla extract enhance the aroma, making this simple combination truly special without requiring expensive or hard-to-find ingredients.

• 500g sweet potatoes (kamote), peeled and cubed
• 500g fresh grated coconut (niyog)
• 500g 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

Equipment

• Medium cooking pan (kawali) - For cooking and caramelizing the mixture while providing even heat distribution
• Wooden spoon (sandok na kahoy) - For constant stirring without scratching the pan and to maintain the traditional cooking method
• Potato masher or fork - For thoroughly mashing cooked sweet potatoes to ensure a smooth texture
• Square baking pan or plate - For molding and setting the candy into a uniform shape
• Measuring cups - For accurate ingredient portions to maintain recipe consistency
• Sharp knife - For cutting the set mixture into neat serving pieces
• Wax paper - For lining surfaces and preventing sticking during cooling

How To Make

1. Boil 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.
2. Mash the hot kamote until completely smooth with no lumps. Add freshly grated coconut and mix well until fully combined.
3. In a heavy-bottomed pan over medium heat (170°C/338°F), combine the muscovado sugar with 2 tablespoons of water. Allow to melt and caramelize until it reaches a deep amber color, about 5-7 minutes.
4. 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.
5. Transfer the mixture to a flat surface lined with wax paper. Allow to cool slightly until comfortable to handle but still warm enough to shape, about 5-8 minutes.
6. 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.
7. 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 for a beautiful color variation and subtle flavor difference
• Stir in one direction only for better texture and consistency
• The mixture is ready when it starts making a slight squeaking sound against the pan
• Grease your knife with coconut oil for cleaner cuts and professional-looking pieces
• Test doneness by dropping a small amount in cold water - it should form a soft ball that holds its shape
• Allow the caramel to reach an amber color for the richest flavor, but watch carefully to prevent burning
• Don't rush the cooking process - slow caramelization develops the best flavor
• Line your containers with wax paper between layers for easy removal and storage
• Cool completely before storing to prevent moisture buildup and preserve texture

Substitutions

• Sweet Potato: Purple yam (ube) can be used for a different flavor profile and beautiful purple color
• Brown Sugar: White sugar + 1 tablespoon molasses will work if muscovado isn't available
• Fresh Coconut: Desiccated coconut (rehydrated in warm water for 10 minutes) can substitute in a pinch
• Pandan Leaves: ¼ teaspoon pandan extract will provide similar aroma and flavor
• Muscovado Sugar: Palm sugar or coconut sugar can be used for a different but complementary flavor

Troubleshooting

Mixture Too Soft:

• Continue cooking until the mixture thickens properly
• Ensure sweet potatoes were well-drained before mashing
• The mixture might need more time to caramelize and reduce moisture

Mixture Too Hard:

• The mixture was likely overcooked
• Next time, reduce cooking time or lower the heat
• Add 1-2 teaspoons of water while still warm to soften slightly

Grainy Texture:

• Sugar wasn't completely dissolved before adding other ingredients
• Stir more thoroughly during the caramelization process
• Make sure to mash sweet potatoes thoroughly while still hot

Candy Not Setting Properly:

• Insufficient cooking time - return to pan and cook longer
• Too much moisture in coconut - use drier coconut or cook longer
• Temperature too low during cooking - increase heat slightly

Storage & Reheating

• Room Temperature: Keeps for 2-3 days in an airtight container
• Refrigerated: Stays fresh up to 1 week in an airtight container
• Freezer: Can be frozen for up to 1 month (wrap individual pieces in wax paper)
• To Soften: Leave refrigerated molido at room temperature for 30 minutes before serving
• Prevent Drying: Place a small piece of bread in the container to maintain moisture
• Layering: Always place wax paper between layers to prevent sticking
• Avoid Moisture: Keep away from humid environments to maintain texture

FAQ

Related

Looking for other recipes like this? Try these:

Molido (Sweet Potato Candy)

Molido (mazapan) is a traditional Filipino candy that transforms sweet potato, fresh coconut, and muscovado sugar into a caramelized, fudge-like confection. The ingredients are slowly cooked together until they reach a golden-brown hue and a dense, smooth consistency that sets firmly when cooled. Popular in regions like Samar, Quezon Province, and Bicol, this homemade treat exemplifies Filipino resourcefulness in turning simple ingredients into sought-after delicacies, with pandan leaves often added for their distinctive aroma. The result is a rich, naturally gluten-free candy that showcases the harmonious blend of root crop sweetness, coconut richness, and caramel notes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Setting Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Dessert, Snack

Cuisine Filipino

Servings 24 pieces

Calories 120 kcal

Difficulty Intermediate

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

 

1x2x3x

• 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 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

 

Nutrition

Calories: 120kcalCarbohydrates: 20gProtein: 1gFat: 4gSaturated Fat: 3.5gPolyunsaturated Fat: 0.003gSodium: 15mgPotassium: 70mgFiber: 2gSugar: 15gVitamin A: 2956IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg

Tried this recipe?Let us know how it was!

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.