Sesame coconut saqima

1

Add baking powder to flour, beat in eggs, and add coconut powder. Don't put too much eggs, the dough will be very sticky. But it's even worse if it's missing. Saqima won't be soft. Just mix with eggs like water. You can choose to add them in turn and swirl instantly until there is no floating powder on the edge of the basin and it becomes snowflake.

2

Rub the dough until smooth. This dough will stick to your hands. Don't use flour, but use corn starch as the dusting powder, so it won't stick. Cover with plastic wrap or wet cloth and ferment for 20-30 minutes.

3

The fermented noodles are rolled with a noodle stick into oval thick slices, which are thicker than hand-rolled noodles. Then divide it into four equal blocks. If it sticks during this period, use corn starch as dusting powder.

4

Then cut into thin strips in turn. The thickness is equivalent.

5

Wrap the cut noodles with corn starch to prevent sticking and spread them out.

6

Shake off excess starch, then fry it in the pan until yellow, swell, remove it and place it in a large vessel.

7

Take a container and brush lightly with oil for later use.

8

Add water to rock sugar, simmer the sugar on low heat, add osmanthus honey when it is almost ready, turn off the heat, immediately pour in the fried noodles and black sesame seeds, and quickly stir well.

9

Then pour into the container that has been lightly oiled before, and press with your hand to tighten it.

10

After completely cooling, remove the mold and cut into pieces.

11

The delicious coconut saqima is ready ~~~~

1. The reason why I chose to use corn starch as a dusting powder is because if flour is used as a dusting powder, it will easily dry the flour, then Saqima will not be crisp enough. 2. Honey can not be added when frying sugar, but maltose. etc. The heat must be controlled well. If it is too thick, the saqima will be hard and thin, and the saqima will stick to the teeth. 3. When frying, the oil should be hot. You can take a small noodle to test it and it will expand immediately in the pan. It will prove that the oil temperature is enough and the speed must be fast, otherwise the color will turn yellow immediately. 4. Steps 8 and 9, the speed must be fast, otherwise the sugar will immediately cool off and hard. After pouring into the container, press it with your hand to tighten it, as long as the noodles are bonded tightly, it will be fine without using too hard. Otherwise, it will harden. 5. Wait until it is completely cold before cutting. To avoid spreading, you can use coconut powder instead of butter or the like. Follow your preferences ~~(Ingredients don't lie, taste won't betray)