Shaqima

Overview

How to cook Shaqima at home

Sift together flour and baking powder
Add eggs and mix well
Apply a layer of cornstarch to the surface and let it sit for 20 minutes
Use a rolling pin to roll into 0.2 cm thin slices and cut into small strips with a knife
Use corn starch to prevent sticking
Put corn oil in the pot and fry the noodles until golden brown and float, take them out (the oil temperature should not be too high, otherwise they will burn easily)
Fry everything and set aside (I cut it a bit thickly, it would be better to cut it smaller)
Chop Daily Nuts and Dried Kiwi Fruit
Put the sugar and maltose in the pot where you just fried the noodles and simmer over low heat
Boil the sugar, stick it with chopsticks, put it in cold water and let it cool until it becomes stringy
Pour in noodles and nuts and stir quickly to combine
Place in a container, press tightly, let cool and cut into pieces
Finished product pictures