How to make sesame and coconut sachima

Nowadays, more and more restaurants are doing group buying, but the quality is getting worse and worse. You may spend a lot of money but not be able to eat delicious food, which is really hateful. So at this time, it is necessary for you to master some delicious cooking methods yourself. Below, I will introduce to you the recipe of sesame and coconut sachima.

1. Add baking powder to flour, beat in eggs and add coconut powder. Don’t put too many eggs, or the dough will be sticky. But if it is less, the sachima will not be crispy and soft. Just mix the eggs as you would water. You can choose to add them in one by one, swirling it instantly until there is no floating powder on the edge of the bowl and it becomes a snowflake shape.

2.12 Knead the dough until it is smooth. This kind of dough will be sticky. Don’t use flour. Instead, use corn starch as a powder and it won’t be sticky. Cover with plastic wrap or a damp cloth and let rise for 20-30 minutes.

3.21 Use a rolling pin to roll the fermented dough into thick oval slices. The slices should be thicker than hand-rolled dough. Then divide into four equal pieces. If it is sticky during the process, use corn starch as powder.

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

5.2 Then cut into thin strips one by one. The thickness is equivalent.

6. Shake off the excess starch, then fry until it turns yellow and expands, then remove from the pan and place in a large container.

7. Take a container, brush it with a thin layer of oil and set aside.

8. Add rock sugar and water, simmer over low heat until the syrup is done. When it is almost done, add osmanthus honey, turn off the heat, immediately pour in the fried noodles and black sesame seeds, and stir quickly to mix well.

9. Then pour it into a container that has been lightly oiled and press it down with your hands.

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

11. The delicious coconut-flavored Sachima is ready~~~~~

The steps of making sesame and coconut sachima are simple, but to make it well, you still need to try and practice seriously. Although the method is important, understanding is more important. Only by truly understanding can you make delicious food.