Candied Winter Melon Recipe
Candied winter melon is a special treat that often appears during the Lunar New Year celebrations in Asian countries, such as China and Vietnam. Not only is it a type of candied fruit found in the New Year lucky candy box, but it also makes for a perfect treat to enjoy during tea gatherings anytime of the year! Let’s explore with me how to make candied winter melon easily at home.
Table of Contents
What is winter melon
Winter melon (Benincasa hispida), also known as ash gourd, wax gourd, or white gourd, is a large, mild-flavored fruit commonly used in Asian cuisine. Despite its name, winter melon is not actually a melon but belongs to the same family as cucumbers, pumpkins, and squashes (Cucurbitaceae).
Characteristics
- Appearance: When young, it has a fuzzy green skin, but as it matures, the skin becomes waxy and develops a powdery white coating, which helps it store well for long periods.
- Flesh: The inside is pale white with a crisp texture and contains seeds similar to those of pumpkins.
- Taste: Mild and slightly sweet when cooked, making it versatile for both savory and sweet dishes.
Culinary Uses
From mature winter melon with a thick, powdery outer layer, we can create many delicious and nutritious dishes and drinks, such as soups, winter melon drink, and winter melon stir-fry.
- Soups & Stews: Often used in Chinese, Vietnamese, and Indian cuisines for making nourishing soups, as it absorbs flavors well.
- Drinks & Desserts: It is used to make winter melon tea, a popular refreshing drink, and candied winter melon (mứt bí), a traditional Lunar New Year treat.
- Stir-Fries & Curries: In some cuisines, it’s added to stir-fries or cooked in curries.
Ingredients of candied winter melon
Although the process is not too complicated, achieving a batch of candied winter melon that is crispy, moderately sweet, and visually appealing requires careful attention to selecting the right melon, proper preparation, and the correct marinating process. The biggest challenge in making candied winter melon lies in maintaining its crisp texture while ensuring it does not become overly sweet.
Here’s the recipe for a batch of 250g candied winter melon:
- 500g (17.6 oz) winter melon
- 150g (5.3 oz) sugar (Increase to 200g (7 oz) if you prefer a sweeter taste)
- 500ml (~2 cups) rice rinsing water (or 10g (2 tsp) of slaked lime and 1.5L (~ 6 cups) of water)
- 4-5 drops of vanilla extract
One essential ingredient in making candied winter melon is rice rinsing water. When cooking rice, rinse it 2-3 times by gently rubbing the grains, and you will obtain rice rinsing water. Alternatively, you can use lime water, which is made by dissolving 10g of slaked lime in 1.5L of water, letting it sit overnight, and then using the clear liquid on top.
Both rice rinsing water and lime water serve the same purpose: they help firm up the winter melon’s flesh, preventing it from becoming mushy, breaking apart, or getting too soft during the candying process. It’s similar to the method of making candied carrot.
How to make candied winter melon
To make candied winter melon, the winter melon is marinated with sugar and then slowly simmered over low heat until most of its moisture evaporates, resulting in crisp and sweet pieces—perfect for enjoying with hot tea on chilly winter days.
Step 1. Preparing the Winter Melon
- Peel the winter melon, remove the seeds, and cut it into strips about the size of a pinky finger. Rinse thoroughly.
- If you use lime water: dissolve 20g of slaked lime in 3L of water, let it settle, and use only the clear water on top (for best results, let it sit overnight). If you use rice rinsing water, skip this step.
- Soak the melon pieces in the lime water for about 8 hours or overnight to firm up the texture. Ensure the melon is fully submerged in the lime water/ rice rinsing water.
- After soaking, remove the melon, rinse multiple times with clean water, and drain.
Step 2. Blanching the Melon
- Boil 1.5L of water. When the water reaches a rolling boil, blanch the winter melon pieces for 1-2 minutes (photo 1). Immediately transfer the blanched melon to a bowl of cold water (photo 2), then let it air dry for 2-3 hours in a well-ventilated place.
Step 3. Marinating the Melon with Sugar
- Mix the winter melon pieces with granulated sugar and let them sit for 4 hours, stirring occasionally to ensure even absorption.
Step 4. Cooking (Candying) the Winter Melon
- Use a deep, thick-bottomed pan to prevent burning. Heat the pan, then add both the winter melon and the sugar syrup. Once the mixture starts boiling, reduce to low heat and stir occasionally.
- As the syrup thickens, the mixture will become heavier to stir. Keep stirring continuously to prevent the pieces from sticking together. When the sugar crystallizes and coats the melon pieces in a white layer, add vanilla extract and continue stirring. Once the sugar has fully crystallized, turn off the heat.
- Spread the candied winter melon on a tray, let it dry, and then sun-dry it for 2-3 hours to remove excess moisture.
Your candied winter melon is now ready to enjoy! Perfect for tea-time snacks or as a festive treat during Lunar New Year celebrations.
Candied Winter Melon
Ingredients
- 500 g winter melon (17.6 oz)
- 150 g sugar (5.3 oz) (Increase to 200g (7 oz) if you prefer a sweeter taste)
- 500 ml rice rinsing water (~2 cups) (or 10g (2 tsp) of slaked lime and 1.5L (~ 6 cups) of water)
- 4-5 drops of vanilla extract
Instructions
Step 1. Preparing the Winter Melon
- Peel the winter melon, remove the seeds, and cut it into strips about the size of a pinky finger. Rinse thoroughly.
- If you use lime water: dissolve 20g of slaked lime in 3L of water, let it settle, and use only the clear water on top (for best results, let it sit overnight). If you use rice rinsing water, skip this step.
- Soak the melon pieces in the lime water for about 8 hours or overnight to firm up the texture. Ensure the melon is fully submerged in the lime water/ rice rinsing water.
- After soaking, remove the melon, rinse multiple times with clean water, and drain.
Step 2. Blanching the Melon
- Boil 1.5L of water. When the water reaches a rolling boil, blanch the winter melon pieces for 1-2 minutes (photo 1). Immediately transfer the blanched melon to a bowl of cold water (photo 2), then let it air dry for 2-3 hours in a well-ventilated place.
- Step 3. Marinating the Melon with Sugar
- Mix the winter melon pieces with granulated sugar and let them sit for 4 hours, stirring occasionally to ensure even absorption.
Step 4. Cooking (Candying) the Winter Melon
- Use a deep, thick-bottomed pan to prevent burning. Heat the pan, then add both the winter melon and the sugar syrup. Once the mixture starts boiling, reduce to low heat and stir occasionally.
- As the syrup thickens, the mixture will become heavier to stir. Keep stirring continuously to prevent the pieces from sticking together. When the sugar crystallizes and coats the melon pieces in a white layer, add vanilla extract and continue stirring. Once the sugar has fully crystallized, turn off the heat.
- Spread the candied winter melon on a tray, let it dry, and then sun-dry it for 2-3 hours to remove excess moisture.
Nutrition
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