In a bowl, add egg, flour, and baking powder.
You can mix by hand. (it may be a bit sticky at first, but it will take shape quickly)
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)
Spread a little flour on a baking mat to prevent sticking, and roll the loose dough into slightly larger rectangular pieces.
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)
Toss the cut dough in your hands with a little flour to prevent sticking when frying.
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.
Use a filter to flip it several times to color it evenly.
Fry until golden brown, take out, and set aside. (it’s important to shake off excess oil, so that they do not become soggy)
In a clean pan, boil water, sugar and salt.
Use chopsticks to roll the malt sugar into the pan. (Maltose is more viscous. Use chopsticks to assist in melting when cooking.)
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 temperature is reached)
Toss the dough in the pan until it is evenly coated with the mixture.
Sprinkle with white sesame seeds and toss again.
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)
Press tightly with your hand. (or put a layer of plastic wrap on top, put heavy weight on it)
After cooling, the mold is turned upside down and released.
Remove the mold, and you should see it look sugary and delicious like the picture above.
Use a knife to cut into squares and eat!