In a large bowl, combine plain flour, baking powder, and salt. Whisk eggs and gradually add to the flour mixture. Add water tablespoon by tablespoon until a firm, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
On a lightly floured surface, roll out the dough thinly (about 1-2mm thick). Fold the dough several times, then use a sharp knife or pasta cutter to cut into thin strips, about 2-3mm wide and 3-4cm long. Dust with a little extra flour to prevent sticking.
Heat vegetable oil in a deep pot or wok to 160-170°C (325-340°F). Fry the dough strips in small batches until golden brown and crispy. Remove with a slotted spoon and drain excess oil on paper towels.
In a clean pot, combine granulated sugar, water (for syrup), and maltose. Heat over medium heat, stirring until sugar dissolves. Bring to a boil and cook without stirring until the syrup reaches the soft-ball stage (112-115°C / 234-239°F) or until it thickens slightly and a drop in cold water forms a soft, pliable ball.
Immediately remove the syrup from heat. Add the fried dough strips to the pot with the syrup. Quickly add toasted sesame seeds and raisins (if using). Gently fold and mix until all the dough strips are evenly coated with the syrup.
Transfer the coated dough mixture to an oiled rectangular baking pan (about 20x15cm) or a surface lined with parchment paper. Using an oiled spatula or a piece of oiled parchment paper, press down firmly and evenly to compact the Sachima into a flat block. Let it cool completely at room temperature for at least 1-2 hours until firm.
Once cooled and firm, carefully remove the Sachima block from the pan. Cut into desired bite-sized pieces or bars using a sharp, oiled knife. Serve immediately or store in an airtight container.
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