Name: Homemade Sachima: Simple Steps to Create a Delicious Snack
Prep time: 60 min
Cook time: 5 min
Ingredients: 2 eggs; 2 g yeast; 20 g milk powder (10g for the dough, 10g for the syrup); 150 g flour; 30 g butter; 100 g marshmallows; 20 g water; 5 g black sesame seeds; 30 g nuts (e.g., almonds, cashews, or your choice)

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Sachima is a traditional Chinese pastry beloved for its sweet and soft, chewy texture. Made by frying noodles and combining them with syrup, sesame seeds, and nuts, it is a popular treat, often enjoyed as a snack or paired with tea or coffee.

Today, I’ll show you how to make Sachima using just 2 eggs and 1 bowl of flour. It’s easy to prepare and tastes even better than store-bought versions. Let’s get started!

Ingredients

2 eggs
2g yeast
20g milk powder(10g for the dough, 10g for the syrup)
150g flour
30g butter
100g marshmallows
20g water
5g black sesame seeds
30g nuts(e.g., almonds, cashews, or your choice)

Steps

1. Make the Dough

In a clean bowl, combine 2 eggs, 2g yeast, 10g milk powder, and 150g flour.
Mix with chopsticks or a spatula until the ingredients come together in a shaggy dough.
Knead the dough by hand until smooth and slightly soft. This may take a bit of effort but ensures the best texture.
Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes.
- Tip:Resting the dough allows it to relax and makes it easier to work with. It also ensures even fermentation.

2. Cut the Noodles

Place the rested dough on a cutting board and roll it into a flat sheet using a rolling pin. Aim for even thickness.
Slice the sheet into wide strips. Dust the strips lightly with flour to prevent sticking.
Stack the strips and cut them into thin, noodle-like strands.
Gently separate the noodles with your fingers to keep them from clumping together.

3. Fry the Noodles

Heat enough oil in a pot or deep pan to submerge the noodles. Heat to around 60% (test by dipping a chopstick into the oil—if small bubbles form around it, the oil is ready).
Fry the noodles in batches over low heat, stirring frequently to ensure even cooking.
When the noodles turn light golden, remove them and drain on a plate lined with paper towels.
- Tips:
  - Avoid overheating the oil, as this can burn the noodles.
  - Frying for too short a time can result in less crispy noodles.

4. Prepare the Syrup

Remove most of the oil from the pot, leaving about 5g behind. Add 30g butter and melt over low heat.
Stir in 100g marshmallows and 20g water, mixing continuously until the marshmallows are fully melted.
Add the remaining 10g of milk powder and stir until smooth. The syrup should be thick but spreadable.
- Note:If the syrup is too thin, the Sachima won’t hold its shape; too thick, and it will become overly hard.

5. Assemble the Sachima

Place the fried noodles into the syrup. Use a spatula or chopsticks to quickly and evenly coat the noodles.
Sprinkle in the black sesame seeds and mix to distribute them evenly.
Line the bottom of a mold or tray with your favorite nuts (e.g., almonds or cashews).
Transfer the coated noodles into the mold and press them down firmly using a spatula or spoon. This helps shape the Sachima and ensures it stays compact.

6. Cool and Cut

Let the assembled Sachima cool completely to allow the syrup to set.
Once cooled, cut into small squares or rectangles with a sharp knife. Plate and enjoy!

FAQ

Q: Can I use something other than marshmallows?
A: Yes, maltose syrup can be used as a substitute. However, it will result in a firmer texture.

Sachima is a delightful snack with a sweet, chewy, and slightly crisp texture that pairs perfectly with tea or coffee. By making it yourself, you can enjoy a healthier version with your choice of ingredients. Give it a try—your family and friends will love it!

Homemade Sachima: Simple Steps to Create a Delicious Snack

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Course: Snack

Cuisine: Chinese

Prep Time: 1 hour

Cook Time: 5 minutes

Servings:

Calories: 249kcal

Ingredients

2 eggs
2 g yeast
20 g milk powder 10g for the dough, 10g for the syrup
150 g flour
30 g butter
100 g marshmallows
20 g water
5 g black sesame seeds
30 g nuts e.g., almonds, cashews, or your choice

Instructions

Make the Dough

In a clean bowl, combine 2 eggs, 2g yeast, 10g milk powder, and 150g flour.
Mix with chopsticks or a spatula until the ingredients come together in a shaggy dough.
Knead the dough by hand until smooth and slightly soft. This may take a bit of effort but ensures the best texture.
Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes.

Cut the Noodles

Place the rested dough on a cutting board and roll it into a flat sheet using a rolling pin. Aim for even thickness.
Slice the sheet into wide strips. Dust the strips lightly with flour to prevent sticking.
Stack the strips and cut them into thin, noodle-like strands.
Gently separate the noodles with your fingers to keep them from clumping together.

Fry the Noodles

Heat enough oil in a pot or deep pan to submerge the noodles. Heat to around 60% (test by dipping a chopstick into the oil—if small bubbles form around it, the oil is ready).
Fry the noodles in batches over low heat, stirring frequently to ensure even cooking.
When the noodles turn light golden, remove them and drain on a plate lined with paper towels.

Prepare the Syrup

Remove most of the oil from the pot, leaving about 5g behind. Add 30g butter and melt over low heat.
Stir in 100g marshmallows and 20g water, mixing continuously until the marshmallows are fully melted.
Add the remaining 10g of milk powder and stir until smooth. The syrup should be thick but spreadable.

Assemble the Sachima

Place the fried noodles into the syrup. Use a spatula or chopsticks to quickly and evenly coat the noodles.
Sprinkle in the black sesame seeds and mix to distribute them evenly.
Line the bottom of a mold or tray with your favorite nuts (e.g., almonds or cashews).
Transfer the coated noodles into the mold and press them down firmly using a spatula or spoon. This helps shape the Sachima and ensures it stays compact.

Cool and Cut

Let the assembled Sachima cool completely to allow the syrup to set.
Once cooled, cut into small squares or rectangles with a sharp knife. Plate and enjoy!

Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.