Molido (Sweet Potato Candy)

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WHAT'S SPECIAL
This cherished Filipino sweet potato candy (molido/mazapan) recipe transforms humble ingredients - sweet potato, coconut, and muscovado sugar - into a caramelized, melt-in-your-mouth treat that captures the nostalgic essence of traditional merienda in provinces like Samar, Quezon, and Bicol.

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.

Molido (Sweet Potato Candy)

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 for Molido (Sweet Potato Candy)
Molido (Sweet Potato Candy)

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.
Prep Time 15 minutes
Cook Time 35 minutes
Setting Time 1 hour
Total Time 1 hour 50 minutes
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
 

  • 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

Molido (Sweet Potato Candy)
  • 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

  1. Too Soft:
    • Continue cooking until mixture thickens
    • Ensure sweet potatoes were well-drained
  2. Too Hard:
    • Mixture was overcooked
    • Next time, reduce cooking time or heat
  3. 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

  1. Ube Molido: Replace sweet potato with purple yam
  2. Chocolate Molido: Add 2 tbsp cocoa powder
  3. Peanut Molido: Add 1/4 cup crushed peanuts
  4. 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)
Molido (Sweet Potato Candy)

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.

Molido (Sweet Potato Candy)

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