KUNDOL CANDY

By Jack Aquino

Lifted from Pinoy Entrepreneur 

Kundol Candy 

I spotted several kundols (white gourd, winter melon or petha) in my gate, fences and grills. Hmmm... I will cook them like upo (with ground pork or shrimp) but will let one grow and mature to make kundol candies. Last year, I cooked some preserved sweets in bottles or jars. 

Did you know that hopiang baboy is actually made of kundol candies not diced pork? 

Ingredients
• 2 kg kundol, cut sized-batton fries
• 2 kg sugar
• 2 teaspoons tawas (alum powder)
• 2 tablespoons lemon juice or calamansi juice 

Procedure
• Cut ash kundol into half, remove skin and seeds.
• Cut into pieces of desired size  like small potato fries.
• Prick them with a fork or any other pointed thing.
• Place kundol pieces in a large pan
• Pour sufficient water so as to just cover the pieces.
• Add tawas (alum powder) and boil for about 15 to 20 minutes.
• Remove from heat, drain and wash thoroughly under running water.
• Combine sugar with one cup of water and heat till sugar dissolves.
• Add lemon juice to remove scum, if any.
• Reduce heat to medium and add boiled kundol.
• Continue cooking till kundol get softened and sugar syrup is of three-thread consistency.
• Remove from heat, remove kundol and keep the pieces separately, so that they do not stick to each other. Roll the candied kundols on white sugar. Tent them and dry out in sun.

KUNDOL

Wax Gourd 

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