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Preparation
20 minutes
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Cooking
45 minutes
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Difficulty
Easy
Let’s enrich your family’s Tet holiday table with the delicious and unique jicama candy that is good for health. With a sweet and refreshing taste, the chewy and soft candy is sure to make everyone praise its deliciousness. Go to the kitchen with TasteVN to make it!
Ingredients for Jicama Candy – Tapioca Serves 4 people
Jicama 2 tubers (1.2 kg) Betel lime 1 tablespoon Sugar 500 gr Salt A little Vanilla 1 tube Water 2 liters
How to choose good jicama – tapioca
- Choose jicama that has a balanced shape, smooth, thin skin, and a small stem for the “meat” to be sweet, fragrant, and juicy.
- Good jicama will have green leaf stems, and the skin will be off-white. When cut, the flesh should be translucent white, not blackened, moldy, or rotten.
- Avoid choosing tubers with rough skin as these tend to be fibrous, dry, and less sweet, resulting in chewy and unappetizing candy.
How to Make Jicama Candy – Cassava Candy
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Prepare Jicama
Peel the jicama, wash it clean, then cut it into thick sticks about the size of a small finger.
Put 2 liters of water into a basin, add 1 spoon of slaked lime, and stir well with your hand until the lime dissolves.
Let the lime water sit for about 15 minutes for the lime to settle at the bottom, then pour off the clear water on top for use.
Next, add the jicama to the lime water and soak for 2 – 3 hours.
After soaking, rinse the jicama 4 – 5 times with water and let it drain.
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Marinate the jicama with sugar
Add 500g of sugar to the bowl of jicama, mix well and marinate the mixture overnight for the sugar to soak evenly into the jicama.
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Cook the jicama jam
Place a pan on the stove, add the soaked jicama (including the sugar water) into it, cook the jam on high heat until the sugar water reduces by half the original amount.
Then, lower the heat and continue cooking until the sugar crystallizes in the jam, then turn off the heat. At this point, the jam will still be quite wet, but the heat from the pan will quickly dry it out.
Finally, add 1 vanilla tube and stir well until the jam is completely dry.
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Final Product
The sweetened dish has a slight aroma of vanilla; although covered with a layer of sugar, it has a moderate sweetness, is soft and chewy, and gives the user a refreshing and unique taste when tasting.
How to store jam to prevent ants, and avoid melting
- When the mung bean jam has cooled completely, store it by placing it in a glass jar or a tightly sealed plastic bag.
- Keep the jars of jam in a closed cupboard, in a dry environment, avoiding high-temperature areas like the kitchen.
- Do not store mung bean jam in the refrigerator’s cool compartment. This will spoil the jam and cause it to melt if taken out to room temperature.
- To prevent ants, simply place a few bay leaves or cloves in the jar or container of jam.
- Additionally, you can also use peels of citrus fruits like lemons or grapefruits placed in the cupboard to effectively repel ants.
The above is a guide on making jicama jam shared by TasteVN. Wishing you success in making this refreshing and delicious jam to add to your family’s Tet tray!
