Strands of soft fried egg noodle puffs along with other ingredients like nuts and seeds are bound together by syrup. They are popular snacks from kids to adults and also make a perfect edible gift. They are easier to make than you think. Step-by-step instructions are included.
3Tbspmaltoseyou can use honey if you can find maltose
Instructions
Toast the sesame seeds, pumpkin seeds, and nuts on a dry pan until aromatic, about 5 minutes. Combine them and set aside while you prepare other things. Line your square cake pan with parchment paper. Prepare another large piece of parchment paper
Prepare the dough:
Add flour, salt, and baking powder to a large mixing bowl. Whisk to mix. Stir in the beaten egg and knead to form a rather sticky dough. Cover and let it rest for 30 minutes
After 30 minutes, dust your working surface and a bit on your palms with some tapioca starch. It should be easier to knead now, knead into a smooth non-sticky dough
Divide the dough into two. Work with one at a time and keep the other covered. Roll the dough into about 1/8-inch (about 3 mm) thick. Cut into 3 and then stack them on top of each other. Use a sharp knife to cut into 1/4-inch (5 mm) width noodle strips. Toss them with some tapioca starch to prevent stickiness. Repeat with the other dough
Fry the dough:
Preheat oil. When you dip a skewer or chopstick, there will be bubbles around it, the oil is ready. Lower the heat to medium and wait for about 1 minute. Fry the dough strips in batches until they float to the top and puffy, about 3-5 seconds or so. Don't overcook them. They should be just lightly golden brown. Repeat with the rest of the dough strips. Keep them warm in the oven while you prepare the syrup
Prepare syrup:
Mix all ingredients for syrup in a large wok or large deep heavy-bottom pot. Cook over low-medium heat until the mixture is bubbly and foamy, about 10 minutes
Do a cold-water test:
Get a small cup of water and carefully scoop a very small amount of the molten sugar and drop it into the water and it forms a ball. Wait for few seconds and then use your hand to pick it up and it won't hold its shape and feels soft. If you use a candy thermometer, it should be between 235-240 F (112-116 C). Turn off the heat
Combine everything:
Immediately stir in the fried dough strips and the seeds mixture and stir to make sure the sticky syrup is coating the dough mixture
Transfer to a cake pan:
Immediately transfer to the prepared pan and spread them out as much as you can using a spatula and use a piece of parchment paper on top and press them down to pack it down evenly
Cut to the desired size:
Let it cools down and then cut into squares, small or large is up to you. Keep them in air-tight container and they can be kept for weeks