Traditional Filipino Kundol Candy Recipe (Winter Melon Candy)
Kundol candy is a traditional Filipino confection made by transforming winter melon into translucent, crystalline sweets through a careful process of boiling with alum and cooking in sugar syrup. This heritage recipe, popularized in the 1980s before imported sweets became common, turns the mild-flavored gourd into glistening, bite-sized treats that showcase both the ingenuity of Filipino culinary traditions and the art of candy-making using simple, natural ingredients.
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 teaspoon Alum powder tawas
- 1 tablespoon 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. Add alum powder.
- 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 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 and place on a baking sheet 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. 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
Nutrition
Calories: 85kcalCarbohydrates: 21gProtein: 0.2gFat: 0.1gSodium: 5mgPotassium: 1mgFiber: 0.5gSugar: 19gVitamin A: 0.03IUVitamin C: 0.2mgCalcium: 7mgIron: 0.02mg
Tried this recipe?Let us know how it was!