Dragon Beard Candy Part 2 BY Chef Peter Pang

[lycheesack]

Is there some sort of recipe I can try to make this?

[zuma6195]

No, it is not ok that sugar feels sticky in your mouth. Do not put it into fridge to make it crispy. To solve the problem, it needs to be pulled to a finer strains and keep dipping it into the powder while you pull. If you did not right, it suppose to melt in your mouth without a sticky lump of sugar.

[murcyblack]

AWESOME!!!

[therealsuckafoo]

you actually sat there and counted 4,096 stands of sugar?

[Lord5oth]

@therealsuckafoo 2^12

[therealsuckafoo]

@Lord5oth that's riiiigggghhhhtttt.



[JHP717]

Is this similar to Soan Papdi?

[Strawberryke]

I have a problem with pulling the strands. While pulling the strands I always get strands with different thickness and then it breaks. Any tips on how to avoid that?

[Raisthlin]

@Strawberryke Dont pull from one side to the other. Make sure you pull the circles little by little while doing a full rotation. Practice that and then you will become better and better at gauging your strands and you will eventually be able to do it in 3-4 pull per folding. But for the first few tries i would make at least 8-12 pulls, while rotating your circles, each time you fold it. have fun!

[Ryuurin3435]

Wow, you're from Malaysia? I'm from Malaysia too! I've been wanting to eat Dragon Beard Candy for a long time, do you have a shop somewhere? I'd love to go buy some. :)

[peter691107]

@Ryuurin3435

Hi, I don't have a shop to sell dragon beard candy,but you can buy from mid valley in kl

[Ryuurin3435]

@peter691107 Oh, thanks! I'll go there sometime. I haven't eaten it for about 8 years, I ate it when I was 5, when they sold some at the KLIA airport. My mom bought some and I tried it, I loved it!

[jajabingka]

@peter691107 midvalley?which one ya? i thought ive seen it before but dont remember which shop was it..last time i saw during CNY but its just a booth in conjunction of CNY..

[peter691107]

@jajabingka

Lower ground floor,small booth near escalator at the end after Delifrance and Before HSL electric store.

[jajabingka]

@peter691107 hi peter! which shop in midvalley? last time i saw but onlya booth during CNY.

[anniekdu]

Hai Peter....I did it...hhahahah....thank u so much for ur help!!! Thanks a million...but now the new problem is the candy beard kinda stick together...when I tried to break them into smaller pieces so I can wrap it with peanut the end of the beard were all stick together and become hard...also when I eat them...they kinda stick to my teeth....the corn flour that I use is kinda yellow in color...did I use the right corn flour? My candy block is about 7mm width and 5mm height, was it too big n c

[peter691107]

@anniekdu

Congratulations!

Corn flour is supposed to be a bit yelloow, but if too yellow,you might have bought custard powder.Anyway, your dragon beard is sticky because not coated enough corn flour while pulling,you have to scrap up the corn flour while turning 8 movement.

Width( i think you meant 7cm) and height 5mm is a bit thin,you can have it to 10mm.But remember that you have to mould it to round ring (like donut) before pulling.

[peter691107]

@anniekdu

For pulling off (breaking to put filling), please watch the video whereby you put it between your you thumb and second finger,press slightly and pull forward,you want ot break it by thinning the sugar strands and not "cut it".brush off access flour using your fingers.

Lastly it's ok that the sugar feels sticky in your mouth. Put it into fridge for 30 minutes if you love it crispy.

[anniekdu]

Hai Peter...I tried it with the candy thermometer this time and also change it to the corn flour...it get little better but the candy blocks still break...is it because I took too long to stretch it and the block become hard to expand? Or maybe my block is too big? ....I'm so sad no

[peter691107]

@anniekdu

you room temperature is too cold.You must reheat your corn flour either by dry fry on the wok or put into preheated oven of 110 C for 10 minutes. In this way your block of sugar will be softened by the warmth of the corn flour.

Another things to note is that,you have to lower your heat when temperature of the sugar syrup reaches around 130C,let the temperature clims slowly to 132C and immediately take it away from the stove.In this way the temperature wont continue to rise.

[anniekdu]

Thank you so much....is the temperature of the room gonna effect the process of the stretching? The room tempeture of my house is around 70 degree...is that gonna make the candy block get harder quick?

[anniekdu]

Hai Peter....little confuse here...are we using tepung pulut( which is糯米粉) like u used in ur video? Or corn flour ( is corn flour or corn starch?) like u stated In ur comments below?

[peter691107]

@anniekdu

Use corn flour and there is no need to dry fry the corn flour,use it straight from the packing..

The using of tepung pulut is outdated.

[geeza74]

hi peter can i use glucose instead of maltose cheers!!

[peter691107]

@geeza74

yes,you can use glucose

[bowow0807]

I'm sorry to keep bugging you about the details but how long until the rice flour cools enough to not make the sugar workable anymore and does it need to be constantly heated?

I'm just concerned because i want to get it right on the first try and not waste good candy

[peter691107]

@bowow0807

you can use corn flour,use it straight away from the packing.no need to heat up the corn flour.Latest development

Cheers

Peter Pang

[bowow0807]

@peter691107 i need to know how long until the glutinous rice flour cools down until the sugar cannot be workable anymore

[peter691107]

@bowow0807 

[peter691107]

@bowow0807

there is no need to warm the corn flour if you're in asian country as our room temperature is warm.Your sugar block should be soft in room temperature.

For those who lives in cold climate country,they will have to warn the corn flour in an oven,this way the warm flour can softhen the sugar block.

[bowow0807]

@peter691107 thanks so much!!!

[peter691107]

@bowow0807

you're welcome

[bowow0807]

@peter691107 what about the philippines? i live there

[peter691107]

@bowow0807

If the temperature is around 30 C like malaysia,then no need to warm the corn flour

[wananops]

nice recipe! I'll try it with my girlfried... though i'm probably going to chew the sugar blocks

sweeeeeeet

[1Chloris]

woooow Chinese cuisine is always so comlplicated..i want to try these dragons :) ..!!

[steveboomhour]

is the cornstarch warm at this stage of the candy making?

[vwwwvwwwvwww]

I don't have a thermometer, where can i buy one, or can I do it without one? I've always wanted to make these, thanks for sharing! ^^

[kungfuninja314]

Thank you so much for this... I am so excited to try it out.

[sadxtango]

omg that looks like it'll take me 10 hours to do T_T D: im hungryyy

[YPKProductions]

wow such a long process no wonder it was expensive in china town

[Jakathera]

I wonder if you could blend almonds or walnuts instead of peanuts.  I hate the taste of peanuts. lol

Thanks for the recipe. I hope try it soon! it'll be fun if anything! ^_ ^

[peter691107]

sure you can use almond or walnuts

[FullFlameOni]

@Jakathera you should try to do it it's fun

and also La mian

[Yausze]

Thank you for sharing, I can't wait to try and make some =)

[KafeNetwerkes]

How many times can you fold this candy before it breaks?

[Raisthlin]

@KafeNetwerkes i can make it to 16 000 strands easy. I made it to 64 000 strands once.

[nullclean]

on the 11th doubling you will have 2,048, not the stated 4,096

[vanderholt2]

You are correct.

1x2^11 = 2 048

I don't know why you have the thumbs down

[Guffmeister]

Well...actually, because you start with a loop, you already start with 2 strands once you close the loop up, which you then double 11 times, so you end up with 2^12=4,096

[stormraven25]

@nullclean you are not correct. the initial shape has two strands. This is two to the first power. After 11 iterations, you will be at two to the 1+11 or 2 to the 12th power, which is 4096.

[Raisthlin]

@nullclean while to 2 powered to 11 does make 2048, 11 folding means 2 powered to 12 which is 4096

[blackfavorites]

wait, how do you know how many strands?

[airoscar]

exponential multiplication, lol

this is so much work to make this though.

[pixiepqueen]

It's just a matter of maths. (not that I can do maths well) first you have 2 then 4 then 8 then 16 then 32 then 64 then 128 etc just doubling as you go. (I guess) you'd have over a thousand strands before you knew it.

[kalahari1955]

hi,

thanks for your answer, so i will try to keep the flour warm, that the sugar stays soft.  i´ll give it another try tomorrow, here in austria , room temperature is not more than 20 degree at the moment

greetings ulli

[kalahari1955]

hi,

this looks so intersting that i tried yesterday, i heated up to 132 degree celsius with a thermometer but the result was that the liquid got totally hard like stone and you could not work it.

what went wrong ? maybe too hot? thanks

[peter691107]

Hi kalahari1955,

2 posibilities as the candy becomes hard.

one: you thermometer is not accurate in registering the temperature,maybe the thermometer was not submerge enough into the syrup.

two: if your room temperature is less than 30C,you need to heat up your glutinious flour in an oven,good glutinious rice flour temperature is around 36 C.And when you drop in your sugar block into the rice flour,the sugar will becomes softhen so you can strecth it.

[SanrioGCG]

thank you so much for teaching this to everyone! I know the this candy is best eaten fresh but I've heard that some companies that ship this candy overseas have figured out a way to keep it tasting fresh for around a week. Do you have any idea how they do this or any tips or explanations for why the candy doesn't taste as good within a few hours as it does right away? Thank you so much.

[alexandreng]

i've been looking for this recipe on and off for 15 years!!! thanks

i don't suppose you know a good noodle recipe?

[thirdflooruk]

No wonder they're so expensive.

[a3yeung]

very good demo... but... the music... oh god...

[celzhang]

what did you poke the hole with? Youre VERY talented!!

[celzhang]

how long does it take to set?

[peter691107]

about an hour

cheers

Peter Pang

[peter691107]

you can use a chopstick to poke a hole in it.

Cheers

Peter

[amayachan]

Hey peter!

Well, I tried making the candy in one fourth the amount of ingredients you showed, but it came out very watery and we couldn't mold it into anything. Please help if possible!

[peter691107]

If it came out watery,that means your sugar solution hasn't reach the right temperature which is 133C.

[clumsyklutz411]

What is that white stuff? And how many times do you have to make the figure eights?

[peter691107]

Hi, The white stuff is dry fry glutinous rice flour.(glutinous rice flour cook in a pan or wok on a gentle heat until hot to the touch of hand.this is to eliminate raw flour smell)

For figure 8, you have to do around 8 to 10 round.

[LaundrySucks]

it's very easy to get it on your hair, carpet, clothes, cat lols

[LaundrySucks]

dude dragon beard candy isn't one of those things hwere you just get the recipe and ingredients and just make it. it's almost like an art form.

also i love eating that maltose stuff. chinese people take like a chopstick and twirl that stuff around on it and but it inbetween two crackers. it's really yummy :D

it's very cheap too. it comes in a pretty decent sized jar for like 2 dollars.

[choco1154]

if i ever tried to make that... i can already tell it would not turn out so well...

[mikocharlie]

thanks bro. By the way, what is maltose sugar? And, what is it called in chinese (just in case the shopkeeper doesnt understand "maltose" word). Thanks, and love to give it a try.

[nivoinivengo]

i dont have a thermometer so i just waited for everything to dissolve...what happens if you dont cook it till 133 C ? but how will i know if i dont have one ?

[peter691107]

you must buy a candy thermometer.That's the easiest way.

[nivoinivengo]

hii i mixd all the ingridients but the thing still liquid since yesterday it didnt go hard..why is that ?? and i followd every step from the video =S

[peter691107]

Hi,did you cooked it up to 133 C?

[nivoinivengo]

hi can you tell me what do i need to buy to be able to make this please? i went china town yesterday and they were doing it 5 little pieces for £3 ! ! ! how expensive so i think it will be better if i make them my self hehe i love this...the man told me you do it with honey rock sugar but ive been asking in the chinnese supermarkets and they dont know what im talking about =S thanks

[peter691107]

Hi nivoinivengo,

the recipe is in this video."Dragon Beard Candy Part 1 By Chef Peter Pang"

Cheers

Peter Pang

[nivoinivengo]

i cant find maltose...can i get that in any chinesse market ??

[peter691107]

yes, you can find maltose in any chinese grocery shop.

Cheers

Peter Pang

[LaundrySucks]

OMG! I thought that maybe after all that effort and time you end up with alot but you only get like 7 rolls at max with taht strand he's been tugging for like 15 mins. :o

wow now i know why they're so expensive and also it takes ALOT of skill to make them. if you're not experienced they'll probably take way longer to make. i once ate ones where the strands were still thick. sucked so much. it didn't melt in my mouth

[choco1154]

the recipe makes more than 6 rolls, in the other movie he pours the sugar solution into plastic containers and that was just one of them. at the end there were those jars with orangy stuff in them, those were the hardened sugar. i've never even seen them. they look delicious!

[billy80]

Your video is great but can you change the music....very annoying lah

[carlifornias]

请问 如何能够开始这样有趣味的生意？谢谢你！

[gzlanson]

wow.. nice secret... i alway search for new ideas in making thing. cooking ofcourse.. hehe love to cook.. this video it really give me an ideas. hehe.. thanks

[polishwordforlips]

I've been wanting to make these for the longest time. I tried to twice but it didn't quite work, heheh. I'm compelled to try it again now, though :)

[nahviiiii]

whoa! that candy is strong stuff.. you can stretch it like 1000meters! cool vid, im gonna make some of that dragon beard

[ANAMARIARED]

Wow I have never heard of Dragon beard candy but after watching this vid, I really want some.

Do you know anywhere in southern spain that sells it???

[peter691107]

Hi anamariared, why don't you make dragon beard candy and sell in spain.good money you know!

Cheers

Peter Pang

[pmrickey1]

Thank you. I have been searching for years to find a recipe for Dragon Beard Candy. We use to get them during the holidays in Los Angeles. Since we moved, I haven't had them (it's been 10 years!). I miss the tasty treats. I'm not sure if I can make them, but I am willing to try. Otherwise, I don't know when I will have them again.

Thanks!

[peter691107]

hi pmrickey1,i'm sure you can make dragon beard candy as it's easy. You just need to make the sugar block first, and the rest which is the pulling part will be easy.Any question please let me know.

Cheers

Peter Pang

[sayhitoping]

thanks peter. keep up the good work...i will be awaiting your video.

[peter691107]

I will,thanks for the encouragement.

[kaz247]

awsome viddz mate i madding those 2 parts to my favorits

[peter691107]

thanks, glad you like it.

[sayhitoping]

great video!!.. thanks for sharing the ingrediants.. do u also know how to make hand-pulled noodles? If u do, i would love to have the recipe for that too.

[peter691107]

i'm still working on the hand pulled noodle, not easy though. i will share the video when in have succeeded.

[moonliteforest]

haha.. tepung pulut.. r u from malaysia??

[peter691107]

Yes, I'm From Malaysia. Kuala lumpur,Cheras to be exact.

[peter691107]

you can store the sugar in a cool place for up to a week. If the sugar turns grainy on the surface, you will have to re-melt them with a little water and cook until you reach the desired temperature.

[mizJY]

thank you so much!!! i love eating this candy, there is a stand at the mall every weekend taht has them and i always get it! so good, now i can learn how to make it too, thank you!!

[peter691107]

you're welcome,glad you like it.

cheers

[diesel828]

excellent! i've loved this candy since i was a kid, but have a hard time finding it anywhere (used to have street vendors in chinatown los angeles) and now i'll try to make it myself. we did something similar while i was in culinary school.

[peter691107]

Glad you like it. If you have any question, please let me know.

Cheers

Peter Pang

[Jenesis914]

i agree! i live in the US and the only place i could get it was in Montreal. i cant wait to try making it myself! thanks for showing us peter!

[peter691107]

you are all welcomed

Cheers

Peter Pang

[mangovanilla]

Wow, I had no clue so much work went into that. Thanks for sharing.

[peter691107]

you are welcome.If you have any question do let me know.

Cheers

Peter Pang

[morokiya55]

Thank you! I found it. I will try to make it.GREAT!VIDEO. looking for more from you.:)

[morokiya55]

i love it with rosted peanuts. how do you make the sugar ring? thank you for the great demo.

[peter691107]

hi morokiya55,the recipe to making the sugar ring is in 'the secret of making dragon beard candy part 1' video