Jabara Coconut Sugar has an intermediate color between brown sugar and brown sugar, and it has a distinctive rich flavor, just like when you eat brown sugar.

Prepare 3 chestnut sweet potatoes. Pumpkin sweet potatoes are also available.

Peel the chestnut sweet potatoes and cut them diagonally.

Soak it in water to remove starch from sweet potatoes.

Strain through a sieve. It's good to dry it again with a kitchen towel. If there is water on the outside, oil may splash when you put it in the oil

Pour enough cooking oil into a deep pot and raise the temperature to 180 degrees. There is no thermometer, so try adding the main ingredient, sweet potato. As soon as you put in the sweet potato, the moisture in the sweet potato itself makes a lot of foam.

Fry the sweet potatoes until they are golden.

Place paper foil on a tray and remove the fried sweet potatoes.

To make a mattang sauce, add 2 tablespoons of cooking oil (you can use the remaining cooking oil), 2 tablespoons of coconut sugar, and 2 tablespoons of starch syrup, and wait until it melts. Usually, water is added instead of oil, but if you add oil, the coating is better and better. If you don't have coconut sugar, use regular sugar.

Add the fried sweet potatoes quickly when this happens.

Rather than stirring with a spatula, it is better to mix sweet potatoes evenly using the snap of the wrist as chefs do. Finish by adding almond slices and black sesame seeds.

If you remove the finished sweet potato matang one by one on a paper foil and cool it slightly, it won't stick at all when you put it on a plate