Sesame coconut sachima is a famous dish for Beijing people.Beijing people often use it for meals.How to make sesame coconut sachima. Many people like to eat sesame coconut sachima.But it does n’t seem easy to succeed. Let’s take a look today.
How to Make Sesame Coconut Sachima
Add baking powder, eggs, and coconut flour to the flour. Don’t put too many eggs or the flour will become sticky. But too little is not enough. Sakima will not be soft. Just take the eggs as water, and you can choose to inject them in sequence, and rotate them instantaneously until there is no floating powder on the side of the basin, which can be a snowflake.
Knead the dough until smooth. This dough sticks to your hands, so it’s not suitable for flour. Instead, use corn starch as powder to prevent stickiness. Cover the dough with plastic wrap or a damp cloth for 20-30 minutes.
Press the fermented dough into a thick slab with a noodle stick. Then divide into four balls of dough evenly. If the dough sticks during this time, add some corn starch.
Then cut into thin strips one by one. The thickness is the same.
Wrap the cut noodles with cornstarch to prevent sticking. Then spread out.
Shake off excess starch. Then put it in a frying pan to fry until yellow and swell. Remove and place into a large vessel.
Prepare a container. Brush a thin layer of oil on it for future use.
Add rock sugar and water to the pot. Cook over low heat until the sugar is thin. When you are ready, add osmanthus honey and turn off the heat. Immediately pour the fried noodles and black sesame seed, and stir quickly.
Then pour it into the thin oil container that was previously brushed, and press firmly with your hands.
After cooling down completely, remove the mold and cut into pieces.
Such delicious sesame coconut sachima is complete.