Crispy Sachima (Shaqima) Recipe

Sachima is a kind of Northern Chinese food, and it is a classic dish of the Manchus.

It is also one of the most widely distributed sweets in Northern China. Sachima is now available for sale in major supermarkets and snack shops in China.

In the Chinese New Year, it’s great to be able to make some small snacks for your friends and family to enjoy together!

This Sachima recipe is particularly recommended. With its golden color and crispy texture, it is a treat loved by both young and old.

This recipe is very easy to make at home, and there are no tricks to master.

Want more snack recipes?

Fried Milk Recipe
Chinese Sesame Balls – Jian Dui Recipe
Chinese Egg Pancake
Shao Bing (Shaobing) Recipe
Liang Pi Recipe
Chinese Fish Cakes
Mahua Snack
Snow Skin Mooncake
Taiwanese Pineapple Cake
Salty or Sweet Douhua
Stinky Tofu
Chinese Chive Pancake

Ingredients for Dough:

• 1) 150g of High-gluten flour and 50g of Medium flour
• 2) 2g of Baking powder
• 3) 3 eggs

Other Ingredients:

• 1) 120g of Sugar
• 2) 100g of Maltose (malt sugar)
• 3) 35g of Water
• 4) 2g of Salt
• 5) Enough cooking oil for frying
• 6) Cooked white sesame seed to taste

Method:

Step 1: In a bowl, add egg, flour, and baking powder.

Step 2: You can mix by hand (it may be a bit sticky at first, but it will take shape quickly)

Step 3: Smooth the dough and cover with plastic wrap for 30 minutes. (if the dough is still too dry, you can add a tiny bit of egg and keep kneading)

Step 4: Spread a little flour on a baking mat to prevent sticking, and roll the loose dough into slightly larger rectangular pieces.

Step 5: Then use a dough knife to cut into thin strips. (The cut should be about ½ cm, if it’s too thick, when it is fried it won’t look as pretty)

Step 6: Toss the cut dough in your hands with a little flour to prevent sticking when frying.

Step 7: Heat enough oil to submerge about half the strips (only add half at a time, or they won’t cook properly), it takes about 7 minutes for the oil to heat up enough, and if you need to, put in one piece and see.

Step 8: Use a filter to flip it several times to color it evenly.

Step 9: Fry until golden brown, take out, and set aside. (it’s important to shake off excess oil, so that they do not become soggy)

Step 10: In a clean pan, boil water, sugar and salt.

Step 11: Use chopsticks to roll the malt sugar into the pan. (Maltose is more viscous. Use chopsticks to assist in melting when cooking.)

Step 12: Stir with a spoon until the sugar water is slightly softened and pour the fried dough. (should reach about 115 °C before adding, or the texture will not be correct. You can remove from heat when the temperature is reached)

Step 13: Toss the dough in the pan until it is evenly coated with the mixture

Step 14: Sprinkle with white sesame seeds and toss again.

Step 15: Scoop the fried dough into a mold. (if you do not have one like that which is used in these pictures, it may be a good idea to use pan spray to grease the pan so it doesn’t stick)

Step 16: Press tightly with your hand. (or put a layer of plastic wrap on top, put heavy weight on it)

Step 17: After cooling, the mold is turned upside down and released.

Step 18: Remove the mold, and you should see it look sugary and delicious like the picture above.

Step 19: Use a knife to cut into squares and eat!

TIPS:

1: If maltose is not available, honey can be used instead to make the juice more sticky.

2: If you want to get creative, you can also add cranberry, raisins and dried nuts.

3: The mold I use is a 6-inch (16.4cm x 6cm high) square non-stick pan. If you don’t own this, you will have to grease the mold.