Candied White Beans

Filipino childhood candy alert! Minatamis na Beans: White kidney beans bathed in sugar syrup & coated in powdered sugar. Sweet, nostalgic, & oh-so-satisfying. Sweet escape in every bite! These Filipino treats aren’t your average candy. Can you guess what they are? #PinoySnacks #ChildhoodFavourites

In the Philippines, our childhood treat cabinet wasn’t stocked with just Snickers and M&Ms. We had a vibrant, homemade repertoire – a symphony of sweet and spicy dilis, meringue puffs that floated like clouds, rich yema pyramids, crumbly polvoron, and melt-in-your-mouth pastillas. Compared to these, Minatamis na Beans had a simpler charm, but their humble white coats belied a sweetness that rivalled any fancy candy bar.

These weren’t your fancy, store-bought candies. They were handcrafted with love, often by our Nanay’s, Lolas or more appropriately tinderas, meticulous in their alchemy of beans, sugar, and patience. Sun-drenched afternoons turned into sugary workshops; the air thick with the sweet promise of childhood treats.

Making them isn’t for the impatient. It’s a slow dance, a symphony of simmering syrups and sun-drying patience. Hours melt away as beans bathe in sugary syrup, transforming from humble legumes to glistening jewels. And when the final powdered sugar dusting settles, it’s a sweet reward for a labour of love.

Today, Minatamis na Beans might not hold the same centrality, but their significance endures. They’re a whisper of tradition, a comforting beacon of childhood innocence. In every bite, there’s a story – of Nanay’s bent over steaming pots, of playful giggles echoing through sun-drenched kitchens, of a time when sweets were simple but soul-enriching.

So, the next time you crave a taste of childhood, skip the glossy wrappers, and seek out Minatamis na Beans. Let their humble sweetness transport you back to simpler times, a reminder that the most delicious treasures are often born from patience, tradition, and a good old-fashioned dose of love.

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Candied White Beans

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 45 mins
  • Total Time: 3 hours
  • Category: Dessert
  • Cuisine: Filipino


Filipino childhood candy alert! Minatamis na Beans: White kidney beans bathed in sugar syrup & coated in powdered sugar. Sweet, nostalgic, & oh-so-satisfying.



Units Scale


  1. Soak the beans in water overnight. Drain and rinse them thoroughly.
  2. Fill a steamer with boiling water and place the soaked beans in the steamer pan. Steam for 45 minutes, or until the beans are softened but still hold their shape.
  3. In a large pot or wok, combine water and sugar. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves completely.
  4. Add the steamed beans to the sugar syrup, cover the pot, and let it simmer in very low heat for 1 1/2 hours, or until the beans are translucent and tender. Stir occasionally to ensure even cooking.
  5. Turn off the heat and let the beans cool in the syrup for 15 minutes.
  6. Using a sieve, drain the excess syrup and transfer the beans to a wire rack lined with paper towels.
  7. Spread the beans out in a single layer and allow them to dry completely, preferably under the sun. This can take several hours, depending on the humidity.
  8. Once fully dry, dust the beans with powdered sugar using a sieve or sifter. Coat them evenly and gently.
  9. Enjoy!


  • Use sunny and dry weather for drying the beans, as humidity can prevent the sugar from setting properly.
  • You can adjust the sweetness to your liking by adding more or less sugar to the syrup.
  • For a richer flavour, you can add a few pandan leaves to the sugar syrup while it simmers.
  • Be careful not to overcook the beans, as they will become too mushy.


View Comments

  • What a fascinating recipe, Raymund. I am always really interested in the differences between suites in the United States and elsewhere in the world. Even our neighbors in Mexico have such a different view of dessert. These look like a pretty healthy treat to have around!

  • I knew you can use legumes for making desserts, but I never would have imagined sugared beans. What an unique and intriguing sweet snack - and they're a good source of protein, too which is a nice bonus :)

    • We use a lot of legumes for sweets. Like this one, chickpeas and mung beans. If you tried our icy dessert drink halo halo, they are one of the ingredients.

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