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Mứt bí (candied winter melon)

Name: Mứt bí (candied winter melon)
Prep time: 180 min
Cook time: 60 min
Total time: 240 min
Cuisine: Vietnamese
Ingredients: 1.2 kg winter melon; 1 tsp food-grade slaked lime (calcium hydroxide); 2 litres cold water; 500 g white sugar; 1 tbsp fresh ginger

Crisp, snow-white winter melon batons crusted in sugar, firmed in food-grade lime water or by the no-lime method

Features:

Vegetarian

Dairy free Make ahead

Cuisine:

Vietnamese

Pale as rice paper and crunchy at the edge, mứt bí is one of the cheapest and best-loved sweets on the Tết candy tray all over Vietnam; its white colour stands for a clean, bright start to the year. The melon is first firmed in clear lime water made with food-grade slaked lime (vôi ăn, calcium hydroxide, sold for pickling), which sets the outside so the batons stay crisp while the sugar soaks in. If you would rather not use lime, a quick blanch and longer drying gives a softer but still delicious result. Serve with green tea, or with candied ginger and coconut. Chef's tip: choose an old, heavy winter melon with a dusty white skin; young ones are watery and collapse in the syrup.

Total time: 240 min
Difficulty: hard
Serves: 12

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Ingredients

Serves12

For the melon

2 ⅝ lb winter melonabout 1 kg flesh after peeling and seeding
1 tsp food-grade slaked lime (calcium hydroxide)about 5 g; skip for the no-lime method
2 litres cold waterfor the lime water and rinsing

For the candying

1 ⅛ lb white sugar
1 tbsp fresh ginger (optional)juiced or finely grated

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Method

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Step 1: Peel the 2 ⅝ lb winter melon thickly, scrape out the seeds and soft core, and cut the firm flesh into batons about 1 cm thick and 6 cm long. Prick each baton several times with a fork.
20 min
Step 2: Wearing gloves, stir 1 tsp food-grade slaked lime (calcium hydroxide) into 1.5 litres of the 2 litres cold water in a glass or stainless steel bowl. Leave it to settle for 15 minutes, until the powder sinks and the water above is clear. Keep the powder away from eyes and out of reach of children.
15 min
Step 3: Carefully pour off only the clear lime water into a second bowl, leaving the sediment behind, and discard the sediment. Soak the batons in the clear water for 2 hours; they turn opaque and firm.
120 min
Step 4: Drain and rinse the batons under running water, then soak in fresh water, changing it 4–5 times over 20 minutes, until they no longer feel slippery or smell chalky. Common mistake: rinsing only once, which leaves a bitter, soapy aftertaste.
20 min
Step 5: No-lime method: instead of the lime soak, blanch the pricked batons in boiling water for 1 minute, plunge into iced water and drain. Carry on from the next step; the candy will be softer.
5 min
Step 6: Blanch the rinsed batons in boiling water for 2 minutes, drain and squeeze them very gently in a clean cloth to remove surface water.
5 min
Step 7: Layer the batons with 1 ⅛ lb white sugar and 1 tbsp fresh ginger in a wide pan and leave to macerate for at least 1 hour (overnight in the fridge is even better), until a clear syrup surrounds them.
60 min
Step 8: Cook over medium heat until the syrup boils, then turn to low and simmer for 30 minutes, turning the batons now and then, until the syrup is thick and they look translucent.
30 min
Step 9: Keep stirring over the lowest heat for 15–20 minutes more. The syrup thickens, crystallises and finally clings as a dry white crust; take the pan off the moment the batons look frosted.
18 min
Step 10: Spread on a tray lined with baking paper to dry for several hours, or in a 140°F oven for 1 hour. Store airtight for up to 1 month.
5 min

Nutrition per serving

Calories: 170 kcal
Protein: 1 g
Carbs: 43 g
Fat: 0 g
Fibre: 1 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does mứt bí (candied winter melon) take?: About 240 minutes in total: 180 minutes to prepare and 60 minutes to cook.
How many people does it serve?: 12 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of food-grade slaked lime (calcium hydroxide)?: Lemon, same amount.
What can I use instead of white sugar?: Caster sugar, same amount.

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