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.
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 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!