Hwang Jin-sun's Sweet Potato Paps
A traditional Chinese dessert with a crispy exterior and soft interior, made by frying sweet potatoes at high temperature and coating them with a transparent, melted sugar thread.
Ingredients needed 2 servings
Recipe
Cooking tips
- Never fry sweet potato in low-temperature oil, as the outer layer will easily break down and the shape will collapse—always wait until the oil is sufficiently hot before adding the sweet potato.
- When making the sugar syrup, avoid any impurities and do not stir with a spoon, as this can cause cloudiness and crystallization; let it melt undisturbed.
- After coating with syrup, place the sweet potato pieces on an oiled dish without overlapping to cool, preventing sticking and maintaining crispness.
Recommended for
- Those who want to make a sweet and special Chinese-style dessert for children.
- Those seeking a crunchier texture than regular sweet potato candy, with less stickiness.
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