Sachima always reminds me of visiting Chinese bakeries as a kid. The golden, sticky squares were always so tempting!
It’s the perfect treat to make for a get-together, a potluck, or even just a cozy afternoon snack with tea. What makes it special is that delightful combination of crispy, chewy, and sweet, all in one bite.
Recipe Overview: What is Sachima?
Sachima, also sometimes called saqima, is a traditional Chinese pastry. It’s made from fluffy, fried dough strands that are bound together with a sticky-sweet syrup.
Think of it like a Chinese version of a Rice Krispies Treat, but with a totally unique texture. It’s crispy, yet chewy, and the syrup gives it this wonderful glossy finish.
It’s often enjoyed during celebrations and festivals.
But honestly, it’s great any time you’re craving something sweet and satisfying.
You can serve Sachima at room temperature, making it super convenient. It pairs wonderfully with tea or coffee.
Ingredients for Sachima
Here’s everything you’ll need to make this delicious treat:
For the Dough:
- 2 cups all-purpose flour, plus extra for dusting.
- 1 teaspoon baking powder. This helps give the dough its light, airy texture.
- 1/2 teaspoon salt.
- 2 large eggs.
- 1/4 cup water, or as needed. You might need slightly more or less depending on your flour.
- Vegetable oil, for frying. You’ll need enough to deep-fry the dough strips. Canola oil works well too.
For the Syrup:
- 1 cup granulated sugar.
- 1/2 cup maltose (malt syrup). This is key for that sticky texture. If you can’t find maltose, you can try using honey, but the texture might be a little different.
- 1/4 cup water.
- 1 tablespoon sesame seeds (optional, for garnish). These add a nice nutty flavor and look pretty, but you can leave them out if you prefer.
Ingredient Tips:
- Maltose (malt syrup) can usually be found in Asian grocery stores. It’s thick and sticky, like a very thick honey.
- If you are using honey as a substitute, make sure to keep the heat in very low to avoid burning the honey.
Step-by-Step Instructions: Making Sachima
Let’s get started! Here’s how to make Sachima, step by step:
- Make the Dough: In a large bowl, whisk together the flour, baking powder, and salt.
- Add the eggs and mix well. Gradually add the water, a little at a time, mixing until a dough forms. You want it to be soft but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a tiny bit more water.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, until it’s smooth and elastic.
- Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
- Roll and Cut: After resting, divide the dough in half. On a lightly floured surface, roll out one half of the dough into a large, thin rectangle (about 1/8 inch thick).
- Using a sharp knife or a pizza cutter, cut the dough into thin strips, about 1/4 inch wide. Then, cut those strips crosswise into shorter pieces, about 2-3 inches long.
- Fry the Dough: Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). You can test the oil by dropping a small piece of dough into it; it should sizzle and turn golden brown within about 30 seconds.
- Carefully add a handful of the dough strips to the hot oil, making sure not to overcrowd the pot. Fry them for about 1-2 minutes, or until they are golden brown and crispy. Use a slotted spoon or spider to remove the fried dough from the oil and place it on a plate lined with paper towels to drain.
- Repeat with the remaining dough strips.
- Make the Syrup: In a clean, large pot or wok, combine the sugar, maltose (or honey), and water.
- Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the syrup starts to thicken. This will take about 5-7 minutes. You want the syrup to reach the “soft-ball stage” – when a small drop of syrup dropped into cold water forms a soft, pliable ball.
- Combine Dough and Syrup: Once the syrup is ready, reduce the heat to low. Add the fried dough strips to the pot and gently toss them in the syrup until they are evenly coated. Work quickly, as the syrup will start to harden as it cools.
- Press into a Pan: Lightly grease a square or rectangular baking pan (about 8×8 inches). Pour the coated dough into the prepared pan.
- Use a greased spatula or your hands (be careful, it’s hot!) to press the mixture down firmly and evenly into the pan.
- Garnish (Optional): Sprinkle the sesame seeds (if using) over the top.
- Cool and Cut: Let the Sachima cool completely in the pan. This will take at least 1 hour, or even longer for it to fully set. Once it’s completely cool and firm, use a sharp knife to cut it into squares or rectangles.
Sachima: Variations & Tips
- Add-Ins: Feel free to add other toppings to your Sachima! Raisins, chopped nuts (like peanuts or walnuts), or even dried cranberries would be delicious. Mix them into the syrup along with the fried dough.
- Make-Ahead: You can make the dough a day ahead of time and store it, tightly wrapped, in the refrigerator. Let it come to room temperature before rolling and cutting.
- Storage: Store your Sachima in an airtight container at room temperature. It should stay fresh for about a week.
- Reheating: Sachima is best served at room temperature, so there’s usually no need to reheat it.
- Serving:
Serve it as part of a dessert spread, or enjoy it as a standalone treat with your favorite beverage.
Key Details
- Prep time: 45 minutes (including dough resting time)
- Cook time: 30 minutes
- Total time: 1 hour 15 minutes
- Servings: About 16 squares
- Equipment you’ll need: Large bowl, rolling pin, sharp knife or pizza cutter, large pot or deep fryer, slotted spoon or spider, baking pan, spatula.
Chinese Sachima
Sachima is a traditional Chinese pastry made from fried dough strands bound together with a sticky-sweet syrup. Enjoy this crispy, chewy, and sweet treat as a snack or dessert.
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup water or as needed
- Vegetable oil for frying
- 1 cup granulated sugar
- 1/2 cup maltose malt syrup
- 1/4 cup water
- 1 tablespoon sesame seeds optional, for garnish
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the eggs and mix well. Gradually add the water, a little at a time, mixing until a dough forms. Knead the dough for 5-7 minutes, until smooth and elastic.
- Cover the dough and let it rest for at least 30 minutes.
- Divide the dough in half. Roll out one half into a thin rectangle and cut into thin strips, then cut crosswise into shorter pieces.
- Heat vegetable oil to 350°F (175°C) and fry the dough strips in batches until golden brown and crispy. Drain on paper towels.
- In a pot or wok, combine sugar, maltose, and water. Cook over medium heat until sugar is dissolved and syrup thickens to the soft-ball stage.
- Reduce heat to low, add fried dough strips to the syrup, and toss to coat evenly.
- Grease a baking pan, pour in the coated dough, and press firmly and evenly. Sprinkle with sesame seeds if using.
- Let Sachima cool completely in the pan, then cut into squares or rectangles.