萨其马
A classic Chinese dessert, crispy fried dough strips coated in sweet malt syrup, light and fluffy, evoking nostalgic New Year flavors.
Ingredients
9 items- All-purpose flour 200 g
- Eggs 2
- Baking powder 1/2 tsp
- Malt syrup 150 g
- White sugar 80 g
- Water as needed
- Cooking oil 500 g (about 50 g consumed)
- White sesame seeds 20 g
- Raisins 20 g
Nutrition
Steps （8 steps）
In a large bowl, combine sifted flour (200 g) and baking powder (1/2 tsp). Add eggs, stir into flakes with chopsticks, then knead into a smooth dough. Cover with plastic wrap and rest for 20 minutes.
Roll the rested dough into a 2 mm thin sheet. Cut into strips (5 mm wide, 5 cm long). Dust with flour to prevent sticking, and loosen them.
Heat oil in a pot to 160°C (oil slightly smoking, a test strip floats with fine bubbles). Fry strips in batches over medium heat for 2-3 minutes until light golden. Drain well.
In a non-stick pan, combine malt syrup (150 g), white sugar (80 g) and water (80 g). Cook over low heat, stirring until sugar dissolves. Increase to medium heat and boil until syrup reaches 115°C (or forms hard, brittle threads when tested in cold water). Turn off heat.
Pour the fried strips into the syrup. Quickly toss with a spatula to coat evenly. Add sesame seeds and raisins, mix well.
Line a 20 cm square mold with parchment paper or brush with oil. Transfer the mixture and press firmly with a spatula or heatproof scraper to level the surface.
Let cool at room temperature for about 30 minutes until fully set. Unmold and cut into 4 cm × 5 cm squares or bars.
Store the finished Sachima in an airtight container. It can keep for 1-2 weeks, making a perfect New Year treat.
Tips
Syrup temperature is crucial: too low, it remains sticky and the pieces fall apart; too high, it hardens and becomes brittle. Use a thermometer or test a drop in cold water – it should turn hard and not stick to teeth. Work quickly when mixing to prevent syrup from setting.
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