THANK YOU RunAwayRice this is a much better recipe than another cooking person i follow. its also much easier to understand as you give times to cook the syrup & i can make it with regular sugar instead of complicated stuff i need to find in a special store! I am gonna add freeze dries fruits to mine! YAY.
Yummy.....I just made it. Both my son and I devour it. I added some ginger powder and came out really well. I love ginger and we have traditional chewy ginger candy from my country which I can never stop eating it. My next batch would be just "plenty" of fresh ginger added to it. Thank you for sharing the recipe - much appreciated! :)
+Jacqueline Issenmann Hi Jacqueline! I am thrilled to hear that you and your son enjoyed this recipe. Adding ginger powder is a brilliant idea. I love ginger candy so adding ginger to this candy is perfect! I appreciate you taking the time to share your results. :)
We're still devouring it. However, sadly, after leaving it on the table for a little over an hour we found it all clumped up, glued to one another and they're almost no longer little cuts like yours. Returning it to the fridge overnight didn't salvage it. In fact, they clumped up even further. No changed in taste... still as YUMMY. Thank god for that! :) Do you have any advice on how to keep the cuts separate at all time? Also, any trick to spread it easier cos I had a hard time doing it which made the sesame seeds that had been prepared in advance glued in to the "mix"which resulting an uneven coating on the bottom side.
+Jacqueline Issenmann Hi Jacqueline, it sounds like the syrup was not cooked long enough. If you cooked it for just a tad longer, the candy will be firmer and will hold its shape after being cut. Regarding your question about spreading it in the pan, I just pour it into a pan while it's hot and don't have to spread the mixture into the pan. Let me know if I am not understanding your question. :)
You are welcome Michelle! It's easy to make and much better than the store-bought version. I can never tell how long those candies have been sitting on the shelf.
Hi Trang, I feel everything is easy for you :). I like the way you do: very simple, very quick, very easy...etc. :) I did this recipe. I am waiting to cool and try :) Thanks so much. I wait for more simple, delicious recipes. Have a Happy New Year.
Hi Anne, thank you, you are very kind. Although I love cooking and eating, I don't want to spend all of my time in the kitchen so I hope that sharing some easy recipes will help others who are as busy as I am. Wishing you a happy, healthy and prosperous new year! :)
Can I make this without the peanuts? I’m remembering the Chinese sesame candy that was served after a meal in the restaurant my family ate at when I was young. It didn’t have peanuts. I’m wondering if this is the same thing. I’ve looked everywhere to find this candy but all I’ve found was the crunchy ones. I figure I could make it myself if I knew the recipe. Do you know if this is the same thing? Please and many thanks 😊
thank you for sharing this recipe. Yesterday, we went to a local Asian Market and we bought soft sesame peanut ginger cube candy made in Vietnam. It was delicious and now it's gone. :( I'm so glad I found your recipe online. I can make me some more chewy sweet goodness.
Hi, if I prefer harder candy instead let them cool in the room temperature 3 hours, place them in the fridge?how to store the rest which can't finish? Air tight container or fridge? Thank u
Hi Anita, for a harder candy, cook the sugar for another 1-2 minutes so it reaches the Hard Crack stage (300° F-310° F if you have a candy thermometer). The rest of the recipe is the same. I shared the brittle version of this recipe earlier if you're interested in a different recipe th-cam.com/video/9rz24yqMnn4/w-d-xo.html Store an uneaten candy in an airtight container in the pantry. No refrigeration is needed. Good Luck!
Chi Trang oi giup e voi...e moi lam thu mon keo nay....ma sao e de khoang 5/6 tieng ma no khong co đông lai....no cu deo deo nhu luc bo tapioca dzo :-(
Hi Diem, Nước đường không đông vì Diem nấu nước đường chưa tới, không đủ nhiệt đô và thời gian. Em nên nấu thêm 1 - 2 phút cho nước đường kẹo lại, nhưng phải canh chừng, nếu nấu nước đường kẹo quá thì kẹo không dẻo mà sẽ bị cứng. Em nên thử vài lần để canh độ đường cho chính xác hơn. Chúc em thành công.
Hi cô Trang , năm ngoái không thành công, năm nay cũng thất bại mặt dù T cố gắng để nước đường tới 260 Fahrenheit, kẹo vẫn không đông cứng , làm và đong chính xác công thức , vẫn hy vọngmột ngày nào đó sẽ làm được, cám ơn cô nhiều và chúc mừng năm mới tới gia đình cô
+trang le Hi em, sorry to hear you're having trouble with this recipe. Cooking to 260 degrees F is more than adequate for the sugar to thicken. May I suggest you try my Peanut Candy (Keo Dau Phong) recipe? This makes a hard candy but use this recipe to take the temperature of the cooked sugar and then adjust the temperature for this recipe. It may take a few experiments. Good luck!
I doubled the ingredients. Why didn't mine set? I put it in the fridge overnight. I cut a piece, & it fell apart. So runny & soft. I cooked the syrup to 250°F. What went so wrong? Please help. Johanna.
C Trang ơi! Có lẽ em thắng đường chưa già đủ phải k chị Trang? Mình có thể đo nhiệt độ nước đường bao nhiêu để biết là chuẩn k c? Em cám ơn c Trang nhiều nhé! Mến chúc c và gđ Năm mới vui vẻ, Bình an và may mắn nha.
Hi Van, Nước đường không đông vì em nấu nước đường chưa tới, không đủ nhiệt đô và thời gian. Em đo nhiệt đường cho 250°F, Firm-ball stage. Chúc em va gia đình năm mới vui vẻ, khỏe mạnh và hạnh phúc.
I love eating these things growing up! I also love the plain version with just sesame seeds. Now that I'm older, I don't know that my teeth can take it. LOL! Thanks for a great upload, Trang!
Hi DG, I make both versions for Lunar New Year, the traditional all sesame seeds version and this one with the peanuts. This candy recipe is not hard at all but is more like a nougat so it is gentler on the teeth. Thank you for watching :)
chị ơi sau khi để ngăn đông kẹo không đông lại, nên em lấy ra nấu lại và nó đặc hơn, em lấy ra đổ vào khuôn kẹo đã đông, nhưng em cho nhiều chanh quá nên kẹo của em nó dẻo dẻo và.....em không ăn được nên bỏ rồi hic hic
Hi chi trang ...e moi lam lai keo ...ma van k thanh cong....e k hieu tai sao....mac du e da canh duong va do nhiet do nhu chi noi...nhung keo van deo deo chu k co dong lai :-((
Hi Diem, Thường kẹo mè đậu phộng là phải dẻo dẻo và khi ăn thì đậu phộng dòn dòn. Em nói: “Kẹo vẫn dẻo dẻo và không đông lại”. Không đông lại là sao? Chị không hiểu ...thường đường sau khi nấu với nước để nguội đường phải đông lại chứ. Nếu em muốn đường đông cứng và dòn em đừng cho bột tapioca thử xem sao em nhé. Chúc em thành công.
I made the candy, the recipe works great! But I want to have the candy a little harder and more chewy (texture like Keo Me Xung). Do I need to add more tapioca flour, how about other flour such as rice or all purpose flour?
+Ha An Tran Hi, Cook the sugar for just a bit longer and the candy will be harder. Try this first and see if you get the texture you like and if you still want it chewier, add another 1/2-1 Tbsp of tapioca flour. Good Luck!
Hi ! chào cô Trang , tết đến nữa rồi , xin chúc cô và gia đình , mạnh khoẻ và an lành... tôi có 1 câu hỏi , năm ngoái tập làm kẹo đậu phộng dẻo như thất bại , tôi nghĩ là ở khâu nấu đường , lúc non ,lúc già.... vậy xin hỏi cô có cách nào để biết chính xác khi nào thì đường tới ... vd; , người Mỹ họ chỉ là đường nấu tớ bao nhiêu độ F thì đúng... v.v... xin cám ơn cô
+trang le Hi Trang, cooking sugar is tricky and to be precise I recommend you use a candy thermometer. Cook the sugar to the Firm Ball stage, temperature is 245°F - 250°F. Good Luck!
Hi Van, Nước đường không đông vì em nấu nước đường chưa tới, không đủ nhiệt đô và thời gian. Em nên nấu thêm 1 - 2 phút cho nước đường kẹo lại, nhưng phải canh chừng, nếu nấu nước đường kẹo quá thì kẹo không dẻo mà sẽ bị cứng. Em nên thử vài lần để canh độ đường cho chính xác hơn. Chúc em thành công!
Hi em, what are the results after putting in the freezer? As I mentioned earlier, cook the sugar for a little longer next time to make the caramel thicker and it will set better when it cools. This candy is a bit tricky to make so you may need to practice it a few times. Good Luck!
+Ha An Tran Bring the sugar to a boil over High heat. (this takes about 2 minutes.) Then cook for another 5 minutes over High heat. If you don't have a candy thermometer you can use the Cold Water Test: Drop 1/2 tsp syrup into cold water and it will form a firm ball. Remove from the water and it should hold its shape and can be flattened with your fingers. Good Luck!
![Homemade Butter in 10 Minutes [Only 1 Ingredient]](/img/n.gif)
THANK YOU RunAwayRice this is a much better recipe than another cooking person i follow. its also much easier to understand as you give times to cook the syrup & i can make it with regular sugar instead of complicated stuff i need to find in a special store! I am gonna add freeze dries fruits to mine! YAY.
this was one of my favorites from small kid time....
No idea if this is going to get a response this many years later ... but ... is there anything that can be used aside from tapioca flour? Thx.
Thanks Trang, giong noi cua Trang hay qua a, chuc Trang an Tet vui.
Cám ơn Nguyệt đã ghé channel và để lại những lời thật dễ thương. Chúc Nguyệt mọi sự an lành trong năm mới.
Your voice is so calming ah😻
Yummy.....I just made it. Both my son and I devour it. I added some ginger powder and came out really well. I love ginger and we have traditional chewy ginger candy from my country which I can never stop eating it. My next batch would be just "plenty" of fresh ginger added to it. Thank you for sharing the recipe - much appreciated! :)
+Jacqueline Issenmann Hi Jacqueline! I am thrilled to hear that you and your son enjoyed this recipe. Adding ginger powder is a brilliant idea. I love ginger candy so adding ginger to this candy is perfect! I appreciate you taking the time to share your results. :)
We're still devouring it. However, sadly, after leaving it on the table for a little over an hour we found it all clumped up, glued to one another and they're almost no longer little cuts like yours. Returning it to the fridge overnight didn't salvage it. In fact, they clumped up even further. No changed in taste... still as YUMMY. Thank god for that! :) Do you have any advice on how to keep the cuts separate at all time? Also, any trick to spread it easier cos I had a hard time doing it which made the sesame seeds that had been prepared in advance glued in to the "mix"which resulting an uneven coating on the bottom side.
+Jacqueline Issenmann Hi Jacqueline, it sounds like the syrup was not cooked long enough. If you cooked it for just a tad longer, the candy will be firmer and will hold its shape after being cut. Regarding your question about spreading it in the pan, I just pour it into a pan while it's hot and don't have to spread the mixture into the pan. Let me know if I am not understanding your question. :)
Yay! This is one of my favorite sweets for Lunar New Year. Thank you for posting the demo :)
You are welcome Michelle! It's easy to make and much better than the store-bought version. I can never tell how long those candies have been sitting on the shelf.
*SQUEAL* I have been looking for a recipe forever!!!Thanks for sharing!!
Man I want that! Just need unsalted peanuts :)
Hi Maria,
Buy a big jar of peanuts! I've made 10 batches so far for family and friends. :)
I may do that...I suspect these keep for a long time. :)
Hi Trang, I feel everything is easy for you :). I like the way you do: very simple, very quick, very easy...etc. :) I did this recipe. I am waiting to cool and try :) Thanks so much. I wait for more simple, delicious recipes. Have a Happy New Year.
Hi Anne, thank you, you are very kind. Although I love cooking and eating, I don't want to spend all of my time in the kitchen so I hope that sharing some easy recipes will help others who are as busy as I am. Wishing you a happy, healthy and prosperous new year! :)
I love peanut candy😂👍
Wonderful! Hope you'll give this recipe a try! 😃
Em cám ơn c Trang nhiều nha. Em sẽ thử lại lần nữa .
Hi Van, không có chi. Chúc em thành công!
Trang your foods your voice your hands I love all Yummy keo me xung Trang gioi qua
Thanks Angel! You are very sweet and I appreciate you watching my videos. 😘
looks divine
Thank you! Hope you give the recipe a try. It's easy!
I am exited to try my luck to making this beautiful supercilious and legendary candy.🙏👌
Can I make this without the peanuts? I’m remembering the Chinese sesame candy that was served after a meal in the restaurant my family ate at when I was young. It didn’t have peanuts. I’m wondering if this is the same thing. I’ve looked everywhere to find this candy but all I’ve found was the crunchy ones. I figure I could make it myself if I knew the recipe. Do you know if this is the same thing? Please and many thanks 😊
Yes it is the same thing I love these
Yummy!! Thanks
thank you for sharing this recipe. Yesterday, we went to a local Asian Market and we bought soft sesame peanut ginger cube candy made in Vietnam. It was delicious and now it's gone. :( I'm so glad I found your recipe online. I can make me some more chewy sweet goodness.
+mytreasuredcreations It's fairly simple to make from home and I hope you'll try the recipe. Enjoy!
Very easy, thank you
Thank you chi, em se lam thu mon keo me xung nay cho Lunar New year!!
Hi Kathy, em lam cho Tet di em, rat de lam. Chuc em thanh cong.
Can on chi nhe! Em vua moi di market ve he, hihi :).
Could you use arrowroot powder instead of tapioca starch?
Gracias Hermosa.😋
love your voice❤
Thank you!
Hi, if I prefer harder candy instead let them cool in the room temperature 3 hours, place them in the fridge?how to store the rest which can't finish? Air tight container or fridge? Thank u
Hi Anita, for a harder candy, cook the sugar for another 1-2 minutes so it reaches the Hard Crack stage (300° F-310° F if you have a candy thermometer). The rest of the recipe is the same. I shared the brittle version of this recipe earlier if you're interested in a different recipe th-cam.com/video/9rz24yqMnn4/w-d-xo.html Store an uneaten candy in an airtight container in the pantry. No refrigeration is needed. Good Luck!
Chi Trang oi giup e voi...e moi lam thu mon keo nay....ma sao e de khoang 5/6 tieng ma no khong co đông lai....no cu deo deo nhu luc bo tapioca dzo :-(
Hi Diem,
Nước đường không đông vì Diem nấu nước đường chưa tới, không đủ nhiệt đô và thời gian. Em nên nấu thêm 1 - 2 phút cho nước đường kẹo lại, nhưng phải canh chừng, nếu nấu nước đường kẹo quá thì kẹo không dẻo mà sẽ bị cứng. Em nên thử vài lần để canh độ đường cho chính xác hơn. Chúc em thành công.
Do you have to add nuts
hi ms can i use brown sugar instead?
I made this and it is delicious but….the candy doesn’t get hard. It is like a soft jello. What did I do wrong?
Yuummm i want some!
can I use sweet rice flour instead?? nice video!!
yes, you can. Enjoy the recipe!
Hi cô Trang , năm ngoái không thành công, năm nay cũng thất bại mặt dù T cố gắng để nước đường tới 260 Fahrenheit, kẹo vẫn không đông cứng , làm và đong chính xác công thức , vẫn hy vọngmột ngày nào đó sẽ làm được, cám ơn cô nhiều và chúc mừng năm mới tới gia đình cô
+trang le Hi em, sorry to hear you're having trouble with this recipe. Cooking to 260 degrees F is more than adequate for the sugar to thicken. May I suggest you try my Peanut Candy (Keo Dau Phong) recipe? This makes a hard candy but use this recipe to take the temperature of the cooked sugar and then adjust the temperature for this recipe. It may take a few experiments. Good luck!
I doubled the ingredients. Why didn't mine set? I put it in the fridge overnight. I cut a piece, & it fell apart. So runny & soft. I cooked the syrup to 250°F. What went so wrong? Please help. Johanna.
Hi chi trang cho e hoi...keo nay con goi la keo me xung phai k chi?neu e muon lam.nhieu hon e co the double cong thuc cua chi duoc k?
Hi Diem,
Theo Chị biết Mè Xửng Huế nguyên thuỷ không có đậu phộng. Em có thể double công thức. Cám ơn em đã ghé Channel.
C Trang ơi! Có lẽ em thắng đường chưa già đủ phải k chị Trang? Mình có thể đo nhiệt độ nước đường bao nhiêu để biết là chuẩn k c? Em cám ơn c Trang nhiều nhé! Mến chúc c và gđ Năm mới vui vẻ, Bình an và may mắn nha.
Hi Van,
Nước đường không đông vì em nấu nước đường chưa tới, không đủ nhiệt đô và thời gian. Em đo nhiệt đường cho 250°F, Firm-ball stage. Chúc em va gia đình năm mới vui vẻ, khỏe mạnh và hạnh phúc.
I love eating these things growing up! I also love the plain version with just sesame seeds. Now that I'm older, I don't know that my teeth can take it. LOL! Thanks for a great upload, Trang!
Hi DG, I make both versions for Lunar New Year, the traditional all sesame seeds version and this one with the peanuts. This candy recipe is not hard at all but is more like a nougat so it is gentler on the teeth. Thank you for watching :)
Is this 'korped'? Translated to "ducks neck" I think. Im wondering if this is the same dish I had in Thailand
Can I use cornstarch instead of tapioca?
It's worth a try but I don't think it will yield the same chewy consistency of tapioca starch.
Cô ơi! Nếu con không có tapioca starch thì con sử dụng cornstarch được không cô?? Cảm ơn cô
Magda Nguyen Hi Madga, dụng cornstarch hoặc bột
củ năng (water chestnut flour) được. Chúc con thành công.
chị ơi sau khi để ngăn đông kẹo không đông lại, nên em lấy ra nấu lại và nó đặc hơn, em lấy ra đổ vào khuôn kẹo đã đông, nhưng em cho nhiều chanh quá nên kẹo của em nó dẻo dẻo và.....em không ăn được nên bỏ rồi hic hic
Cám ơn, cô trang
Không có chi :)
Cô ơi, con làm thử rùi, nhưng kẹo nó không dđông lai như mình muốn Mình canh đường đến bao nhiêu độ thì bỏ nước chanh vô vậy cô
Hi em, cook the sugar a bit longer. The sugar should reach the Firm-Ball Stage, temperature is 245°F - 250° Fahrenheit and then add the lemon juice.
Hi chi trang ...e moi lam lai keo ...ma van k thanh cong....e k hieu tai sao....mac du e da canh duong va do nhiet do nhu chi noi...nhung keo van deo deo chu k co dong lai :-((
Hi Diem,
Thường kẹo mè đậu phộng là phải dẻo dẻo và khi ăn thì đậu phộng dòn dòn. Em nói: “Kẹo vẫn dẻo dẻo và không đông lại”. Không đông lại là sao? Chị không hiểu ...thường đường sau khi nấu với nước để nguội đường phải đông lại chứ. Nếu em muốn đường đông cứng và dòn em đừng cho bột tapioca thử xem sao em nhé. Chúc em thành công.
I made the candy, the recipe works great! But I want to have the candy a little harder and more chewy (texture like Keo Me Xung). Do I need to add more tapioca flour, how about other flour such as rice or all purpose flour?
+Ha An Tran Hi, Cook the sugar for just a bit longer and the candy will be harder. Try this first and see if you get the texture you like and if you still want it chewier, add another 1/2-1 Tbsp of tapioca flour. Good Luck!
chị ơi em làm rồi nhưng ko có cứng kẹo
Hi em, next time, cook the sugar for a little longer so it becomes thicker.
Hi ! chào cô Trang , tết đến nữa rồi , xin chúc cô và gia đình , mạnh khoẻ và an lành...
tôi có 1 câu hỏi , năm ngoái tập làm kẹo đậu phộng dẻo như thất bại , tôi nghĩ là ở khâu nấu đường , lúc non ,lúc già....
vậy xin hỏi cô có cách nào để biết chính xác khi nào thì đường tới ... vd; , người Mỹ họ chỉ là đường nấu tớ bao nhiêu độ F thì đúng... v.v... xin cám ơn cô
+trang le Hi Trang, cooking sugar is tricky and to be precise I recommend you use a candy thermometer. Cook the sugar to the Firm Ball stage, temperature is 245°F - 250°F. Good Luck!
Hi, I don't have tapioca flour, could I use plain flour instead? thanks
Tapioca flour is needed to make the candy chewy. The plain flour won't yield the right consistency.
Chị Trang ơi! Em mới làm kẹo mè xửng mà e làm k hiểu sao thấy nó mềm nhão quá c ơi! K có chắc như ngoài hàng. K biết em sai ở chỗ nào chị à.
Hi Van,
Nước đường không đông vì em nấu nước đường chưa tới, không đủ nhiệt đô và thời gian. Em nên nấu thêm 1 - 2 phút cho nước đường kẹo lại, nhưng phải canh chừng, nếu nấu nước đường kẹo quá thì kẹo không dẻo mà sẽ bị cứng. Em nên thử vài lần để canh độ đường cho chính xác hơn. Chúc em thành công!
Hi, can i use honey instead of sugar? and cream of tartar instead of lemon?
Sorry, I've not tried it with honey or cream of tartar. If you give it a try, I'd be interested in hearing your results. Good Luck!
Hi Cô Trang ! Can I use palm sugar instead regular sugar ?
Hello Trang,
Yes, you can use palm sugar. As with white sugar, watch closely once it start to thicken as it turns dark very quickly. Good Luck!
This looks so good, but I would have to stop myself from eating it all and getting fat!
Humaad Raja Lol! They are hard to resist. Just make sure to share with everyone so you won't be tempted to eat them all. Thanks for stopping by :)
Hi ,Trang , cai tray Trang dung lam keo la 9x6 , Hay la 9x13 vay ha ?
Hi Anh Hoang, the pan is 9x6. Good Luck!
Sorry , i just read all commons and find out you ready said 250F , thanks you
+trang le Glad you found the answer. Good Luck with the recipe!
em cho vào tủ lạnh ngăn đông lun và đang chờ kết quả
Hi em, what are the results after putting in the freezer? As I mentioned earlier, cook the sugar for a little longer next time to make the caramel thicker and it will set better when it cools. This candy is a bit tricky to make so you may need to practice it a few times. Good Luck!
why do you put lemon juice
Hi, it's to prevent the sugar from re-crystallizing. Hope that helps :)
bột gì vậy
ngon quá
Cám ơn em!
I'll definitely gonna make this one for my hubby, he loves these sweet treats :D, thanks a lot, Trang! I have no idea it's that easy :D
***** Hi Huong, yes, simple ingredients and very easy recipe. Your hubby will ask you to make double batches :D
RunAwayRice I think so too, although he's a bit overweight now, lol :D
***** You're too funny...ok, hubby gets 1 batch :D
how to test the firm ball stage if I don't have the candy thermometer? And do we cook the sugar at high heat in the begining for 5 min?
+Ha An Tran Bring the sugar to a boil over High heat. (this takes about 2 minutes.) Then cook for another 5 minutes over High heat. If you don't have a candy thermometer you can use the Cold Water Test: Drop 1/2 tsp syrup into cold water and it will form a firm ball. Remove from the water and it should hold its shape and can be flattened with your fingers. Good Luck!
Hon 21 nam roi em chua co an keo me xung nay. Can on chi nhieu lam!!
Khong co chi em. Chuc em mot ngay vui!
I dont know how to speak english