Sachima is a Chinese traditional sweet pastry. It is often used as a premium tea snack in some parts of China. Sometimes it also is used as a tribute to the Mid-Autumn Festival.
What is Sachima
Sachima is a dessert made from fried dough mixed with sugar and nuts. Sachima has a beige color, crispy fluffy, sweet and delicious, and has a strong aroma of osmanthus honey.
Sachima originated from the sacrificial offerings of the mausoleum in Northeast China. It became popular in Beijing in the Qing Dynasty and has become one of the most famous four-season cakes in Beijing. Now, it is one of the important snacks popular in China.
Sachima recipe
You’ll need:
70g high-gluten flour
5g baking powder
1 egg
15ml light cream
100g maltose
30g honey
50g sugar
40ml clear water
Little raisins
Cooked black sesame
How to make Sachima
1. Mix 70g of high-gluten flour and 5g of baking powder in chopping board, add egg and light cream. Knead them evenly until smooth. Set aside for 15-20 minutes.
2. Roll the dough into 0.5 cm slices and cut into thin strips. Heat a wok with oil until 392°F, fry the dough strips under middle heat until golden.
3. Heat another wok with 100g maltose and 30g honey. Then, add 50g sugar and 40ml clear water. Stir-fry until bubbling, continue to cook it under middle heat for 3 minutes until brown yellow. Turn off the fire, and add the fry dough strips in the wok. Stir them until the syrup appears brushed.
4. Sprinkle cooked black sesame and little raisins. Wipe a thin layer of oil into a mold, add Shaqima and gently compact it with a rolling pin. Let it cool and cut them into pieces with a knife.
Sachima
Ingredients
- 70g high-gluten flour
- 5g baking powder
- 1 egg
- 15ml light cream
- 100g maltose
- 30g honey
- 50g sugar
- 40ml clear water
- Little raisins
- Cooked black sesame
Instructions
- Mix 70g of high-gluten flour and 5g of baking powder in chopping board, add egg and light cream. Knead them evenly until smooth. Set aside for 15-20 minutes.
- Roll the dough into 0.5 cm slices and cut into thin strips. Heat a wok with oil until 392°F, fry the dough strips under middle heat until golden.
- Heat another wok with 100g maltose and 30g honey. Then, add 50g sugar and 40ml clear water. Stir-fry until bubbling, continue to cook it under middle heat for 3 minutes until brown yellow. Turn off the fire, and add the fry dough strips in the wok. Stir them until the syrup appears brushed.
- Sprinkle cooked black sesame and little raisins. Wipe a thin layer of oil into a mold, add Shaqima and gently compact it with a rolling pin. Let it cool and cut them into pieces with a knife.
Sally.c
This is one of my favorite desserts and now I can make it at home!
Jueo
I tasted Sachima and couldn’t figure out how it is made of.
Now thanks to your recipe I know.
Antonio
I had a Taiwanese friend in high school. His mom made these every week to sell for the students and it was awesome. I coulndt even remember the name of this dessert haha.
Ty for this recipe, it made me remember those times