Purple Sweet Potato Shaqima

Overview

I love eating Sachima and often make it myself. But because the sugar content is too high, I haven’t made it for a long time. Today I saw Shaqima with purple sweet potato in the supermarket, which made me want to make Shaqima again. I have made the whole egg version before and posted the recipe. Today I will make the purple sweet potato version. It is the first time to make the purple sweet potato. I put too much purple sweet potato and the texture is not as soft as the whole egg. I will adjust the recipe next time. But this one is also delicious. The New Year is coming, and it’s time to prepare some snacks. Let’s warm them up now.

Tags

• snacks
• butter
• egg
• flour
• maltose
• purple sweet potato puree
• white sugar

Ingredients

Steps

1. 1 Steamed purple sweet potatoes, peeled and crushed into puree

   

2. 2 Put all the purple sweet potato puree, flour, and eggs into a basin,

   

3. 3 Knead into dough and let it rise for an hour,

   

4. 4 Roll it into a 2--3 mm thick piece, roll it on a rolling pin, and cut it lengthwise along the rolling pin into a long piece of about 10 cm

   

5. 5 Then cut into 2--3 mm wide noodles

   

6. 6 Sprinkle with starch to prevent sticking. Use a mesh sieve to filter out the starch before frying to avoid getting all the starch in the oil

   

7. 7 Heat the oil to 50% heat and fry the noodles quickly. Just fry until cooked. Don't fry it too hard, otherwise the Shaqima will taste too hard and not delicious.

   

8. 8 Add about 300 ml of water to the sugar and bring to a boil over low heat

   

9. 9 Simmer until the water has almost evaporated, about 30 minutes, then add the butter. You don’t have to use butter, but adding it will give it a milky flavor and make it taste more delicious

   

10. 10 Continue to simmer, and when you feel that the syrup is gradually thickening, add maltose and continue to simmer over low heat. The degree to which the syrup is boiled is very important, as it affects the taste of Shaqima

    

11. 11 If you have a thermometer, it's about 115 degrees. If not, dip a chopstick into the syrup and drop a little bit on the stainless steel knife. In about ten seconds, the syrup will solidify into a soft block, which can be gently lifted up by hand. This method was a common method before I didn't have a thermometer.

    

12. 12 Put the fried noodles into a container, pour in the boiled syrup, and stir quickly evenly

    

13. 13 Grease a baking pan with oil in advance and sprinkle with cooked peanuts

    

14. 14 After mixing evenly with the syrup, spread the noodles on a baking sheet and flatten them

    

15. 15 Let cool and then cut into pieces.