The Secret of making Dragon Beard Candy part 1By Chef Peter

[zuma6195]

This guy is not revealing all the secret. Actually, the candy cooking part is totally incorrect. If you follow his advice on temperature of 133 degree Celsius, you will get a hard lolipop !! It is way lower than 133 degree. Also, he did tell you what he should use for the molding. This is a very important step as well.

[lihnlihn]

I stopped the vid cuz the music

[Jchan743]

My smelly asian brother always steal my dragon candy -_- . he is a selfish PIG!

I love dragon beard candy but i prefer the european kind.

[saraazman129]

i remember buying this at KLCC whenever my family stay in Ascott Hotel .

its been my family and I favorite but they dun have it anymore nowadays .

[mani0617]

hi peter!! please check my email, show pic of my crystallized block. what's wrong??please teach me!! .. email from mani0617@hanma..

[onbali2011]

about the vinegar.. i found many kind of that.. how much the prosentage of the acetat acid in vinegar for the best result ? tx ...

[onbali2011]

hi peter.. can i used regular vinegar? like apple vinegar or vinegar for cooking? because its hard to find white vinegar here... thanks a lot..

best regards..

Ondy

[peter691107]

@onbali2011

sure.any vinegar will do.

[onbali2011]

hi peter.. can i used regular vinegar? like apple vinegar or vinegar for cooking? because its hard to find white vinegar here

[darkuser999]

for those who don't know, dragon beard candy is awesome!...like a lot of chinese sweets, they're sweet yet nutty...the dragon beard coating is fine like candy floss but doesn't melt straightaway like and is a lot more stringy cotton till it melts!!!

[NekoSaito]

Where can i buy maltose ? Is there a replacement I can use ?

[CH29189]

请问开头煮龙须糖是把所有的材料拌入后，跟着是开大火还是小火？­大概又要煮上几久（分钟）才能算成功？100C 后倒入杯子里，我把它盖上后，盖有冒出蒸气，请问是正确的吗？

感谢师傅的帮忙

[MsEasyrecipes]

found the best recipe ebook on the web

↓↓↓↓↓↓↓↓

[peter691107]

sweet

[poseitom]

but how doe it taste ??

[peter691107]

@poseitom 

[Raisthlin]

@poseitom it tastes very good. The strands are sweet and the texture is unique. It also melts in your mouth if you did it properly. The peanuts inside adds a very nice crunchy to it. Truly a unique desert. Overweighted factory cake and donuts eaters wont like it but if you have even just a small taste in food and know that deserts isnt a donut or fat industry cake you will like it very much.

[LehmannDaHero]

You're from malaysia aren't you? 

[peter691107]

@LehmannDaHero

yes, i'm from malaysia

[peter691107]

HI, currently we are not conducting any workshop.

[JAYANT317]

dear sir, can i come at your workshop please let me know .

[anniekdu]

Hai Peter....I follow every steps u mentioned but my candy blocks break...it was too hard to enlarge..can u plz tell me why is that happened? I'm using regular thermometer..would that be the problem?

[peter691107]

@anniekdu

Hi, you have to use a candy thermometer.Have the sugar syrup cooked to the softcrack stage indicated on the temperature.That would be around 132 C.

Remember, a candy thermometer is a must.

[bannol]

Peanuts originated in the Americas and didn't reach the rest of the world until Europeans discovered America. I wonder what types of nuts were originally used in this millenium old recipe.

[weidoha]

My one too soft....is it because i dont let it boil for long enough?

[bowow0807]

hey peter can i use homemade corn syrup substitute that i made at home to use instead of maltose?

i cant find any no matter how hard i tried

here is my syrup recipe at cooks.com

rec/search/0,1-0,corn_syrup_su­bstitute,FF.html

[cookieinchurch]

Peter, here is the link youtube.com/watch?v=TszP99-mAu­o&feature=related. Please help, I can't wait to let my daughter try again. Thanks a lot.

[peter691107]

Hi cookieinchurch,

Thanks for the link,based on the video, i think corn syrup alone could do the job.

You have to have a good candy thermometer to monitor the temperature of your sugar syrup.To be safe,cook your sugar syrup until 132 C.(remove from the stove once it's about to reach 132 C), cool down slightly to 105C before pouring into a plastic cup or container.When the sugar cools down,you can press the sides of the plastic and release the sugar block.Happy trying...again.Cheers

[peter691107]

Hi cookieinchurch

Hope you and your daughter will have a great time making dragon beard candy.

[cookieinchurch]

Peter, help! My daughter really wants to make this candy. However we've tried many times still didn't work....sugar blocks too hard, too soft.. She was very disappointed. Before we try again. Can we just use Corn syrup + vinegar? I saw some recipe just using corn syrup without maltose and white sugar. Will it work? Cheers!

[peter691107]

@cookieinchurch

could you tell me where to find the recipe using only corn syrup as i would like to have a look.

[bowow0807]

where can you find maltose?

or what could be a good replacement?

[peter691107]

@bowow0807

Chinese sundry shop or chinese herbal/medicine shop.

as for replacement, I'ven't tried.

[bowow0807]

@peter691107 thanks!!!

[onewayhazel]

no other alternatives for rice flour?hw bout corn starch? and i only have glucose not maltose what shld i do *cries*

[bowow0807]

do you use the sugar blocks straight away? or you can save them?

[peter691107]

@bowow0807

You can use them once they are cold down or keep away covered with lid for a few days.If it turns grainy after a week,you can't pull it as it fill fall apart.discard or melt it to use in dessert or drinks.

[bowow0807]

i'm wondering do you keep the rice flour or do you throw it away?

seems a waste :(

[peter691107]

@bowow0807

You can sieve it and keep in airtight container for later use.

[futuristfood]

yummmmm 

[Sh4dowsUnited]

im allergic to pnuts :(

[wananops]

can I use fructose instead of maltose?

[peter691107]

@wananops

I have not try it ,but in teory,might be possible.good luck.

[wananops]

@peter691107 well, actually I've found Malt Extract, I wonder if it is enough maltose for the recipy to work...

btw, I hope to be able to stretch candy as well as you once I get the ingredients

=_=

[rainstar148]

Peter, after measuring everything exactly right, it looks right when its at 133 and when I turn the heat off. But when it's cooling down, it turns very very thick, off-white and opaque. Eventually, before the temperature even gets to 115 degrees, it's as solid as a rock. Could it be something to do with the heat? Does it only work with a kerosene stove? Please help me!

[rainstar148]

Where do you know where you can buy Maltose? I've searched at asian grocery stores, regular grocery stores, and I can't find it! Is there a substitute that I can use, or do you know where I could find it? Or is it marked as another name?

[peter691107]

@rainstar148

maybe you can try corn syrup.

[blogegog]

After a quick study, it turns out that a snicker's bar tastes significantly better than this stuff.

[kazoodaddy]

Peter, after I begin the streching process the candy never seems to stay together. It always ends up with different size strings and in peices. any suggestions???

[peter691107]

Hi kazoodaddy,

Let's diagnose ,

1. how long have you waited for the sugar to set?

2. did you check the accuracy of your thermometer?(boil water and put your thermometer in, it should read 100C, if not ,record the difference so you can adjust to it.)

[peter691107]

@kazoodaddy

Do not alter the recipe,stick to it.

As for the different size in strings, you must have same thickness of rings everytime you make a circle.If you get this right in the beginning,you will get a uniform strings.

[kazoodaddy]

@peter691107 thanks peter, Ill let you know how I do.

[kazoodaddy]

peter, please help. Ive tried this 12 times and cant get the candy right. When I get to the pulling part it seems to fall apart to early. I am able to make a little of the beard like candy but it never looks like yours. The strings are of different thickness every time. Should I use more maltose to keep it strong maybe?

[s0ngbirdd]

How long do you cook the sugar syrup on the temp got down to 132 celcius?

[s0ngbirdd]

How long do you have to cook the sugar syrup once it got down to 132 Celcius?

[peter691107]

Hi s0ngbirdd

About 1 hour 35 minutes

[litoacz]

BTW i tried to make 龍鬚糖 a while ago and your video really helped me a lot! I made four sugar blocks and I only have one working perfectly for me. the rest was kind of a practice for me to pull the texture out. O yeah, one more thing, the candy harden quite quickly when I was pulling it and I always have to reheat my sugar powder to soften the candy up. Is there a easier way to do it?

[peter691107]

@litoacz

You mean you pull the sugar in sugar powder?If yes,then it's not a good idea.

Use corn flour instead.If your country is having temperature lower than 29C, you have to heat up your corn flour by dry frying in a wok or put into an oven at 100C for about 10 to 20 minutes.This is because when the flour is warm,it will help in the pulling process as the sugar block will be softer.

[litoacz]

do you know how to make 糖蔥餅? It seems smiliar to 龍鬚糖. I want to try making 糖蔥餅 since they don't sell it where i'm living.

[peter691107]

@litoacz

Hi , never heard of tang chung bing,can't help you.

[Lordvivi]

What if you don't have rice flour and cant find it near you. Can u use corn starch, powdered sugar or something else?

and why do u put vinegar in it?

[peter691107]

you can use corn flour,dont use sugar powder. vinegar is the make the sugar elastic.

[mara235]

Hi: I saw this being made with plain white Karo syrup, would that also have to get to 132 C? Also, what kind of cups are you pouring the mixture into? They look like plain plastic, but I would be afraid the plastic would melt.

(BTW bought this years ago for my son during Moon Festival in Montreal China town - he loved it!)

[purefusion2]

Why do you fry the flour? Seems kinda useless, but feel free to enlighten me. :)

[peter691107]

to lessen the moisture in the flour.simpler way is to use corn flour (no need to dry fry )

[jenniferkayan]

do you need to freeze it first?

[peter691107]

no need,just leave it at room temperature.

[jenniferkayan]

@peter691107

i did the exact same procedure and kept it at room temperature but how come it doesn't get harden like yours?

[peter691107]

make sure your sugar syrup temperature reaches 132 C. or else it wont harden at room temperature.

[jenniferkayan]

@peter691107 thank you

would freezing it help?

[peter691107]

no,do not freeze it

[declown010]

wow!!!! amazing!!!

[kikkinasphalt]

chef peter in the video you use the metric and gram system could you convert it to cups tables spon and teaspoon conversions for me thanks

[chuadeline]

Okay im gonna try it out really sooon!

[winxddd]

the syrup won't set

[peter691107]

your syrup did not reach 132C.that's why it wont set.

[hellsing3x6]

so so so much nicer and tastier than candy floss

[shikafan88]

thank you so much! i learned how to make this in chinese school last year but i didn't know what ingredients they used!!!

now i can try making this candy :)

[Littledragonlee]

You are now my hero ^^

[mxliRACER]

the vinegar is use for candy for not make hard candy

[mxliRACER]

how ingridient for make the candy please

[peter691107]

the ingredient is in the video

[peter691107]

Hi ben

To make the sugar block becomes elastic

[Ben65752]

Hi Chef Peter,

I am curious to know why white vinegar is used for making dragon beard candy?

[peter691107]

doesn't matter light or dark.

[peter691107]

HI

I've not tried using honey,but you can use corn syrup.

[Babiixeleana]

Oh ok.

Does it matter what type of corn syrup I use?

I saw two types of corn syrup at my local supermarket-- light corn syrup and dark corn syrup.

[peter691107]

just roughly 1/2 cm to 2/3 cm high

[Babiixeleana]

thanks for answering question!

If I don't have maltose, can I use honey instead?

[Babiixeleana]

How much sugar syrup did you pour into each cup?

[MakeLifeWonderful]

Hi Peter, thanks for your prompt response and advice! Noted, but the main reason for using a shallow pot is that my thermometer is only 12cm (~4.5inch) long. Also, I dip in about 4-5cm deep over time. Wish to know how long is the overall boiling time? Do u keep constant level of heat throughout or sometimes high and certain times low heat and for how long? What are the things to look out for when boiling, ie do we turn to lower heat when lots of bubbles? Thks!

[peter691107]

Hi there

Please check your thermometer instuction as some thermometer needs at least 1 cm or 1 inch of syrup depth to give accurate reading.

The usual scenario why it failed is because at beginning the syrup level is high but after boiling it is redused,and if your pan is wide,you might not have the depth of sugar syrup sufficient for your thermometer to have an accurate reading.

[MakeLifeWonderful]

Hi its great to chance on your video! I am from Singapore hence temperature shd be close to yours. Tried but failed. Was constrained by a shallow pot. Repeatedly turned high heat to cook syrup and lower heat when bubbles reached brim. Took 2.5hrs to reach 133C! Result was yellow brittle crust that break when try to squeeze out from plastic container. Can u advise the heating process and duration? Eg turn hi heat and cook until bubble reached brim (abt ?min) then cook at lower heat etc. Thks!

[658susi]

can use glucose syrup?or invert syrup?

[peter691107]

yes

[658susi]

how if i dont have the themometer, can i still make the sugar syrup? can u tell me the approximate time to cook the candy? coz i did the sugar syrup without the themometer and it was turn crytalise and hardener.

[peter691107]

Thermometer is a must,but if you insist on not using,then you can use cold water testing method.

1. chill a small bowl of water in the fridge.

2. cook the sugar syrup until no more bubling appears(usually after 25 minutes)

[peter691107]

3. when you notice the sugar syrup is a bit thick,spoon out using a spoon and drop the sugar syrup into the chilled bowl of water.pick up the piece of sugar and press with your fingers,if it's bouncy,then it's the correct temperature.off heat and put the suagr syrup aside to cool.

4. If not bouncy,cook a bit longer and check using chilled water every 2 to 3 minutes until you get the bouncy and strechable consistency.

Happy trying

[morgdan]

COOL!

[peter691107]

yes,you can use corn syrup, as for the recipe, it is texted in the video

[litoacz]

besides maltose, can i use corn syrup instead?

as well, where can i access to the recipe? the site given doesn't lead to the recipe.

[gmayer66]

Can honey be substituted for maltose?

Thanks!

[peter691107]

you can't

[peter691107]

Hi Sanrio,

snapped sugar block can't be reboil or reuse to make dragon beard candy,microwave wont help either. you can reboil with water to make syrup for you fruit juice.

Check if your termometer is accurate.sice you say that it reaches hard ball stage.you sugar should reach soft ball stage to be successful

[SanrioGCG]

part 2 of my question (see comment underneath): snapped. I'm trying to pull carefully and equally all around but it keeps happening. Can you tell me what I'm doing wrong, if it was a bad idea to stop the boiling process at 255F, and if it's ok to keep remicrowaving the snapped pieces to try it again? Thank you so much!

[peter691107]

What is the room temperature in your area? you have to have 33C in your surrounding.If your area is cold,heat your rice flour in oven so that it's warm,and the warmth will soften the sugar block and it will not snap.

No paper cup .only plastic container

[SanrioGCG]

I live in Chicago and the weather is very pleasant now so room temperature is probably close to 25-30C. I'll try it again--you said to get it to the soft ball stage?--because you the temperature at which you said to stop in your video is named as a hard ball stage temperature on my (Walmart) candy thermometer. Thank you for your response and help!

[SanrioGCG]

Hello Chef Peter,

I'm trying to make this now. We tried to let it boil to the temperature you said (around 266 F) but it was very reluctant to move past 255F and by that time if was already in the hard ball stage and I started to smell something burning so I took it off the heat. I put them into paper cups (bad since I had to microwave it to heat it up a bit and get it out since paper from the cup stuck to it). Everything seemed to be going well until I started pulling. By the 2nd looping it

[s2Sundaees2]

Hello, this is a great video, im trying to make it now.

Is it alright to use foil cups?

does it have to be the circle size you have for your cups?

Does it need a lid?

thanks.

[peter691107]

close with lid when its completely cooled down,to avoid sugar absorbing moisture from the air.

[peter691107]

yes,you can use foil cups but you need to store them air-tight.

[tlizzer]

Hey Peter691107 Thanks for the video, i was wondering if i could substitute the Maltose for barely malt instead.

[peter691107]

hi tlizzer, in theory i would say yes,but i have not personally tried it.Please share with me the result.thanks

[Onexpresso]

Where can I buy the maltose? I have malted barely powder from the brew shop? Can I reconstitute it with water and make a syrup like you do with sugar and water?

[peter691107]

Hi oneexpresso

you can buy maltose from chinese sundry shop or you can use corn syrup instead.

[jacsyang]

I am from china! I want to make frends with you,yes or no? If 'yes' ,add to my MSN.Thank you very much!

[jacsyang]

Shenzhen Dragon Beard Candy joined

[jacsyang]

i am from china!i can do,too.think learn give me message.TKS!

[1Darnelle1]

Hi The part 1 video is no longer available. Could you please post the recipe. Thanks.

[peter691107]

hI 1darnelle1

this is the part 1 video,it seems fine to me.what's the problems?

[rainstar148]

how many Dragon Beard candies does this recipe make?

[peter691107]

hi rainstar,about 30 to 40 candies

[rainstar148]

thank you! :)

[ArticAkita]

Alright!! NOW I understand the recipe! Thank you for translating that for me so I could understand it, I tried to look up a chart showing the measurements for USA but no luck. Happy Thanksgiving! (if you have a holiday similar to it ;) )

[ArticAkita]

can you tell me the USA measurements of the ingredients? I am not having any luck trying to chase down what 100g maltose, 1k sugar and 500 water. is as far as I got down what I can understand so far is 1 tea of vineger! ....help! :)

[blogegog]

100g of maltose is 1/2 cup maltose. If you can't find maltose, use corn syrup, though it will not taste exactly the same. 1kg of sugar is about 4-2/3 cups of sugar. 500 ml is 2 and a scant quarter cups of water.

[peter691107]

Hi Everyone

I'm going to share another little secret with you all.

The sugar can be substituted with rock sugar, and the end result will be a less sweet candy compare to using white sugar.

You can get rock sugar from chinese sundry shop or chinese medicine hall.Because rock sugar comes in big blocks,you can smash them in a thick plastic bag and blend fine using blender.

Cheers

Peter Pang

[mastertevil]

I was not able to make it. I got it to 133C as per your instructions, using maltose, white sugar, water and vinegar. However, it came out too hard. perhaps I've put in too optimistic an amount of white sugar? Please adivse!

[peter691107]

Hi mastertevil

the sugar amount should be exactly 1 kg.

I think you should check the accuratcy of your thermometer. this is how, boil water in a pan and put in thermometer,if thermometer shows 98C (for example) that means when your thermometer shows 98C,it's actually 100C (based on our knowledge that water boils at 100C)

I would recommend you cook the sugar solution to 131C,It will turn out softer and strechable.

Cheers

Peter Pang

[peter691107]

you may try corn syrup.

[Fire2310]

Hi Peter, i would like to know if theres anything i can use instead of maltose.

thanks

[ricedrgn]

traditionally honey has been used

[aminalcwakerz]

can you convert the amount of ingredients to US volume please? I don't know how much 100g of maltose is in teaspoon/tablespoons etc.

[peter691107]

Hi aminalcwakerz, i would recommend you to by a digital weighing machine to weight some the ingredients.Thanks

Cheers

Peter Pang

[aminalcwakerz]

i actually found the density and used a converter tool online. haha. I tried tonight and I made it! The only 2 things that i had trouble with was my plastic cups.They kinda bonded with the sugar and I couldn't get it out!I even had to cut the plastic off. The temp was lower than 100 too.So, maybe it was just really bad plastic. The second thing was the strands ended up getting tangled and sticking together somewhat. I might have not dipped it in flour often enough? Tasted GREAT though!

[peter691107]

Hi,you can get the sugar block out easily by squeezing the side of plastic container.Because the suagr is actually soft and it will leave the side of the plastic container once you squeeze the plastic.

Cheers

Peter Pang

[Jenesis914]

Do you happen to still have the measurements you used for your recipe? The conversions I got online didnt sound right. Thanks!

[amanuel86]

Hey Chef Peter,

its so good to finally meet a malaysian using a candy thermometer!! I have been searching everywhr for one and no one seems to know what im talking about. since you are from msia, could you tell me whr i can go get my own candy thermometer as i make marshmallows and taffy's and caramels at home, but i do it without a candy thermo and it jst nvr comes out right! please??? thank you!!

[peter691107]

hi amanuel86

you can buy candy thermometer from

No 23,Jalan PJS 11/1,Bandar Sunway,46150 Petaling Jaya,Selangor,Malaysia

Tel:56334588

Or if you're out of KL,I can buy and courier the thermometer to you.The Charges is RM 120

Do let me know

Cheers

Peter Pang

[amanuel86]

THANK YOU! THANK YOU! THANK YOU! May God continue to bless you always.. you are such a great help! its okie, i'll go look for this place. i live in damansara... so it should not be a problem. THANK YOU AGAIN Chef Peter! (btw, your strawberry prawn and butter prawn looked awesome!)

[peter691107]

You are most welcome.

Cheers

[stijnkoppelmans]

damn, that shit looks soo good.

you know, there's this person sitting next to me, who puked when she ate something like this.

She also went to the dentist to get her molars pulled because they were all broken.

But hey, I'd try this candy aannnyytime!

thanks for the awesome recipe!

[crazyspaz247]

THOSE ARE HECKA GOOD!!! i ate one today:) my cousin gave me a little box from canada :P

[Raisthlin]

Simply amazing. im from montréal. canada, yes im french canadian hehe. Anyways, ive been looking for something like this for a while now im really glad i came across your videos. Thx for sharing such a nice recipe. Which is 2000 years old. Its incredible that some1 came with this idea 2-0-0-0 YEARS AGO !?! Pure genius.

[Raisthlin]

I DID IT ! Amazing i cant believe i actually made some of this precious dragon beard. Its really a lot of fun to shape that golden block into thin treads of dragon beard.

You can feel the softness build up as you go on. My mom and sister couldnt stop eating them so i had to take them away so i could give one to my father in the morning. i had tos hare this...thx again for your help.

[jenniferkiew]

Hi, Where can i buy ur products from? u r from cheras, but can i get it from mid valley or anywhere? how much are u selling it for?

[peter691107]

Hi Jennifer, I don't sell this candy . I would recommed you to buy it from mid valley.

[bebechiang]

Thanks for the secret!! just wondering if you can use any plastic cups, or if you need ones with lids? And does it need to be cooled in the refrigerator?

[Kias777]

Really? Geez..I work in Cheras.

[carlifornias]

请问 你从那里学得 如此不一般的手艺。

我非常羡慕你。谢谢！

[peter691107]

我是无师自通,用了2个月验究和实验,终成功.

[carlifornias]

了不起! 你就靠 不平凡的毅力.

我没吃过 也没亲眼过 神奇的龙须糖!

我找不到一个煮糖的温度计.请你为我推荐 该买哪个品牌 在那里容易找得到。

我要像你那样 一定要做成功为止!

谢谢你！

[carlifornias]

你好棒！不自私！愿意与他人分享你的才华。

谢谢你！

[peter691107]

不用客气!谢谢.

[sweebadadeebada]

I've never had this candy before; I'll have to get some. :)

[lordofwenzi]

hi, are u the one making the candy? where u froM?

[peter691107]

yes,i'm from malaysia.

[lordofwenzi]

oh i see, i;m frm malaysia too. I'm penang. how bout u

[peter691107]

Kuala Lumpur,Cheras to be exact

[p65ls]

made in china.... LOL

[Almightyrastus]

damn that music is annoying, looks nice stuff though

[polishwordforlips]

I personally hate this song in general. However, this is the only version I appear to be able to tolerate, haha.

[Kushielscaress]

Is that more sugar that you're dusting the ring with in order to keep it from sticking to itself?

[peter691107]

No, It is not sugar. It is the dry-fried glutinous rice flour that is used to keep it from sticking.

[Kushielscaress]

Thanks!

[3ndl3ssXf4nt3sy]

Yay for dragon beard candy!!! D:<!

taste so good good good =P

[p4intb4ller]

dude this stuff is awesome

how much of the sugar mixture do u pour in each cup?

[peter691107]

about 1/2 an inch high

[mikeygeneral]

Gooood Daaaaamn! That's a lotta sugar duke.

[p4intb4ller]

its really good though

[mikeygeneral]

dragon beard lmao!

[peter691107]

glad that you like it

[mikeygeneral]

There was a guy i once knew named dragon beard. True story!