When I was in Tianjin, China, I saw a great variety of candies on sale at the Food Street (Shipin jie) a shopping mall full of food and sweet snacks. Many of them had sesame, sweet, soft and chewy. Well, I couldn't replicate the recipe so just made do with these Sesame Candy, recipe adapted from a book, 50 All Time Favourite Bakes. These are chewy too but lack the gluey softness which I think came from the 'kao fun', cooked glutinous rice flour. These are good to snack on especially while watching TV and for more information regarding the good side of consuming sesame seeds, do check it out 'here'.
- 70 gm black sesame seeds
- 160 gm white sesame seeds
- 120 gm sugar
- 50 ml water
- 3.1/2 tsp Maltose
- 3/4 tsp vinegar
- Fry the sesame seeds separately till fragrant and slightly golden brown.
- Boil sugar and water over low heat till sugar is dissolved. Add in maltose and vinegar, cook over low heat till it thickens.
- Add in the fried black and white sesame seeds, quick fry and stir well.
- Pour the sesame seeds mixture onto a board (I used a chopping board) lined with parchment paper, then place another sheet of parchment paper on top and quickly roll it flat with a rolling pin. (You'll need to do it fast as the mixture hardens very quickly).
- Leave to cool and cut into pieces to serve.
- Keep candy in an air-tight container in between parchment paper.
- Pour a drop of syrup mixture into water for testing. If it condenses into a soft droplet, then the thickness of the syrup is just right.
- Lightly oil the measuring spoon by dabbing some oil from a kitchen paper towel so that the Maltose will not stick onto the spoon.
I'm linking this post to Cook-Your-Books #11 hosted by Kitchen Flavours