Sachima Cake Recipe

Shaqima or saqima, a typical Chinese dessert

Prep Time 15

Cook Time 20

Total Time 1 5

Course Dessert

Cuisine Chinese

Calories 107 kcal

Add the egg liquid after combining the baking powder, salt, and all-purpose flour. Everything should be combined into a ball, then kneaded until smooth (you can rest for 15 minutes and then continue with the kneading). The dough might be fairly sticky when it is first made, but as it is kneaded, it develops a smooth texture. Rest the dough for at least 30 minutes with a cover on. For easier rolling, I strongly advise letting the dough rest for an hour. After the dough has rested, do not knead it again!
Roll the dough into a large wrapper after spreading some dusting flour (starch flour is preferable) on your cutting board (around 30cm long). Slice the thick strips of flour from the huge chunks by first dividing them into numerous sections.

Test the oil with one strip once it is really hot. Try dropping one strip into the water to see if it immediately floats. Continue heating if the strip fell to the bottom of the pot.
To lightly brown the strips, fry them in small batches. Avoid overfrying the flour strips in order to achieve a soft texture. Transfer all of the strips to a big pot after shaking off extra oil. Typically, the frying process lasts 12 to 15 seconds.

Place the sugar, maltose, salt, and water in a large saucepot. Heat the syrup over a medium flame until it reaches 115 degrees Celsius. Do not overcook the syrup and refrain from stirring it until the sugar has completely dissolved. I've demonstrated some methods for testing the temperature without a thermometer. Use two strips of noodles and some syrup; bring the two together; and then, carefully peel apart. The goal is to create a delicate, lengthy, and thin thread. Turn off the fire during the testing to prevent overheating. At this point, the syrup's temperature is changing quite quickly.
Batch-wise add the syrup to the flour (for better mixing). Mix thoroughly, attempting to coat each strip with syrup.

Place them inside a lined mold. To create better shapes, slightly flatten. Before cutting and serving, let the food cool completely. Size of my mold is 22*17*4.5.
Pack the leftovers in airtight containers and store them at room temperature for up to a week. Avoid exposing it to the air since the humidity in the air might make the sugar sticky once again and further ruin the texture and flavor.

Nutrition Information:

Keyword Sachima Cake