Mut Khoai Lang (Chewy Candied Sweet Potato), Sweetened with Monk Fruit
Sweets and drinksPreservesVietnam25 to 30 minutes preparation, 60 to 75 minutes cooking, not counting 3 to 4 hours in lime water
These come out deep golden, dry outside and chewy within, with the full sweetness of the potato. It is the easiest Tet preserve to make and also the easiest to break apart. The difficulty is keeping the pieces whole through more than an hour in the pan.
Three to four hours in clear lime water is the step that firms the pieces up. Toward the end, the pan gets stirred at intervals rather than constantly, since too much stirring snaps the pieces.
This batch weighs about 1.5kg, at roughly 69 calories per 100g.
Method
Mix 1 teaspoon slaked lime with cold water and leave it overnight for the sediment to settle, then pour off the clear lime water.
Peel 1kg sweet potato, cut it into pieces about the size of a little finger and drop them straight into lightly salted water so they do not darken and lose some starch, then rinse them with clean water.
Soak the pieces in the clear lime water for about 3 to 4 hours until they firm up, then rinse them several times in cold water and drain them completely.
Put the pieces in a large bowl, scatter over 450g kOBE Monk Fruit Blend and leave for about 3 to 4 hours, turning them gently now and then so both sides take it up evenly.
Tip the pieces and the syrup into a pan over low heat and cook. For the first 10 to 15 minutes the potato still gives off liquid, so stir only gently.
After about 20 to 25 minutes, when the syrup thickens, drop the heat right down and stir at intervals of 1 to 2 minutes to separate the pieces and coat them evenly.
Cook until the liquid is gone and a dry coating surrounds each piece, then turn off the heat and spread them on a tray to cool.
Tips
The soak in clear lime water is the step that keeps the pieces from falling apart during cooking.
Toward the end, stir at intervals rather than constantly, or the pieces snap.
kOBE Monk Fruit Blend dissolves slowly, so a full 3 to 4 hours with a few turns is what draws the liquid out evenly.
kOBE Monk Fruit Blend does not darken to amber on its own, and nuoc mau (caramel sauce) or reduced fresh coconut water gives that color.
Use a wide heavy bottomed pan, since a thin one scorches before the liquid is gone.
Let the pieces cool completely before they go into a jar, because packing them warm traps moisture and they weep.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.