Kitchen Recipe Collection
Sachima (Sweet Caramelized Batter Snack)
A traditional Manchu snack that became wildly popular across China. Fluffy strands of fried egg batter bound together by a sticky, sweet maltose syrup into a soft, chewy block.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 12 servings
- Batter: 2 cups all-purpose flour, 3 large eggs, 1 tsp baking powder, 1/4 cup cornstarch (for dusting)
- Syrup: 1/2 cup maltose (or honey), 1/2 cup granulated sugar, 1/4 cup water
- Garnish: 2 tbsp white sesame seeds, 2 tbsp raisins or dried cranberries
- Oil for deep frying
Equipment
- Rolling pin
- Wok for frying
- 8x8 inch square pan
Instructions
- 1
Make Dough
Mix the flour and baking powder. Add the eggs and knead into a dough. It will be slightly sticky. Wrap and rest for 30 minutes.
- 2
Roll Out
Dust your surface heavily with cornstarch. Roll the dough out into a very thin sheet (about 1/8 inch thick).
- 3
Cut Noodles
Dust with more cornstarch, fold the dough over a few times, and cut it into very thin 'noodles' using a sharp knife.
- 4
Separate
Toss the noodles aggressively with cornstarch to ensure they are completely separated and not sticking together.
- 5
Heat Oil
Heat oil in a wok to 350°F (175°C).
- 6
Fry the Batter
Shake off excess starch. Drop the noodles into the oil in small batches. They will puff up instantly. Fry for just 1-2 minutes until pale golden and crispy, but not browned. Drain well.
- 7
Prepare Pan
Grease an 8x8 inch square baking pan and line it with parchment paper. Scatter the sesame seeds and raisins on the bottom.
- 8
Make Syrup
In a saucepan, combine the maltose, sugar, and water. Boil over medium heat until it reaches 240°F (115°C), or the 'soft ball' stage (a drop in cold water forms a soft, pliable ball).
- 9
Mix
Place all the fried batter strands in a very large bowl. Pour the hot syrup over them.
- 10
Toss Quickly
Working incredibly fast, toss the strands so they are all coated in the sticky syrup.
- 11
Press into Pan
Dump the sticky mass into the prepared pan. Wet your hands or use an oiled spatula to press it down very firmly so it binds together into a solid block.
- 12
Cool and Cut
Let it cool completely. Turn it out of the pan and slice into rectangular bars. The texture should be soft, sticky, and slightly chewy.
Cooking Tips
- Using cornstarch for dusting (rather than flour) is critical; it prevents the dough from absorbing the frying oil and keeps the strands light.
- Do not overcook the syrup. If you take it to hard-crack stage, your Sachima will be rock solid instead of soft and chewy.
Variations
- Nuts and Seeds: Modern versions include pumpkin seeds, walnuts, and coconut flakes mixed into the block.
Nutrition Estimate
230 calories · 4g protein · 35g carbs · 8g fat · 1g fiber per serving
