🍽️ How to Make Basi Digua (Candied Sweet Potato)

🧆 Ingredients

• 400g sweet potatoes
• 150g sugar
• 50ml water
• 1 tablespoon vegetable oil
• 1 teaspoon white sesame seeds
• Ice water (for serving)

🍳 Steps

1. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly under running water to remove any dirt. Use a vegetable brush if needed. Peel the sweet potatoes and cut them into uniform bite-sized pieces, about 2-3 cm each. Uniform size ensures even cooking. Pat the pieces dry with a paper towel to remove excess moisture, which helps prevent oil splatter during frying.

2. Fry the Sweet Potatoes: Heat the vegetable oil in a deep pan or wok over medium heat. To test if the oil is ready, drop a small piece of sweet potato in; it should sizzle immediately. Carefully add the sweet potato pieces in batches, avoiding overcrowding. Fry until the pieces are golden brown and cooked through, about 4-6 minutes per batch. Stir occasionally for even coloring. Remove with a slotted spoon and drain on paper towels to remove excess oil. The sweet potatoes should be tender inside and crisp outside.

3. Make the Syrup: In a clean, dry pan, combine the sugar and water. Stir gently to dissolve the sugar, then cook over medium heat without stirring further. Watch closely as the syrup bubbles and thickens. When the syrup turns a light golden color and forms threads when lifted with a spoon, it is ready. Avoid overcooking, as the syrup can quickly burn and become bitter.

4. Coat the Sweet Potatoes: Immediately add the fried sweet potatoes to the hot syrup. Use a spatula to gently toss and coat each piece evenly. Work quickly, as the syrup will harden as it cools. Ensure all pieces are well coated and separated to prevent sticking.

5. Serve: Sprinkle the coated sweet potatoes with white sesame seeds for added flavor and appearance. Serve immediately with a bowl of ice water. To enjoy, dip each piece briefly in the ice water; this will instantly harden the syrup, creating crisp sugar threads around the sweet potato. The contrast between the warm sweet potato and the cool, crunchy sugar is the signature of this dish.

Key Points:

• Always dry the sweet potatoes before frying to avoid oil splatter.
• Monitor the syrup closely; the color change happens quickly.
• Serve promptly for the best texture and sugar threads.
• Use fresh, firm sweet potatoes for optimal results.

💡 Tips

• Work quickly when coating to prevent sticking.
• Dip pieces in ice water for crisp sugar threads.
• Use fresh sweet potatoes for best texture.
• Monitor syrup closely to avoid burning.