Skip to main content
logo
Food Advertising by

Sesame Candy


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'.





Recipe for Sesame Candy

    Ingredients

    • 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
    Method
    1. Fry the sesame seeds separately till fragrant and slightly golden brown.
    2. Boil sugar and water over low heat till sugar is dissolved.  Add in maltose and vinegar, cook over low heat till it thickens.
    3. Add in the fried black and white sesame seeds, quick fry and stir well.
    4. 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).
    5. Leave to cool and cut into pieces to serve.
    6. Keep candy in an air-tight container in between parchment paper.
    Note :
    1. 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.
    2. 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

Comments

  1. Hi Cheah
    I would love to have these snacks at all times; placing this at my coffee table so whenever Im watching TV I can have this to munch around. I do love the aromas taste of sesame seeds. I can say this is a healthy snacks.

    ReplyDelete
    Replies
    1. I dare say that this is a healthy snack but find it a bit heaty if you munch too many :)

      Delete
  2. Hi Soke Hah, these must be very aromatic as you munch on it. Sesame seeds are my favourite. Wish I could get to taste it right away.

    ReplyDelete
    Replies
    1. Yes, I like the taste as well as the aroma too.

      Delete
  3. I like the combination of black and white seeds :) looks nice!

    ReplyDelete
  4. Hi Cheah, Your sesame candy looks pretty with the black and white sesame seeds on it. I'd love to try this too.Bookmark for CNY :)

    ReplyDelete
    Replies
    1. Thank you, Ann. Yes, I'm thinking of making this for CNY too!

      Delete
  5. Hi Cheah,
    A lovely snack indeed and looks addictive too! Cannot stop at just a piece!
    I love sesame seeds snacks!
    Thanks for linking!

    ReplyDelete
    Replies
    1. You're most welcome, Joyce. So kind of you to extend the link.

      Delete
  6. Those sesame treats must be quite addictive!

    ReplyDelete
  7. Hi Sokehah Cheah , the candy is great for snacks without all the calories , thanks for sharing :)

    ReplyDelete
  8. Black and White Sesame Candy now that' s a first for me Cheah! I have a feeling these could be very addictive. I only wish I had them last night for when I was watching Elementary on TV. They would have been just perfect! Thank you so much for sharing, Cheah...

    ReplyDelete
    Replies
    1. You're most welcome, Louise. They can be very addictive.

      Delete
  9. this is a nice flavour for candy...i once tried a recipe from a book, something quite similiar to this but tak jadi...! i guess i did not get the syrup consistency right :)

    ReplyDelete
    Replies
    1. Maybe... must test the consistency of the syrup mixture. Never mind, can try again!

      Delete
  10. Hi Cheah, I bought this in Shanghai, it has to be kept very air tight otherwise they stick together and became really hard to eat! Tastewise is nice!

    ReplyDelete
    Replies
    1. I stacked them up between layers of parchment paper. Yes, tastewise is nice, must admit.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Ma lai Ko ~ 马拉糕

  Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have.  I have been looking for a simple recipe to make this Ma Lai Ko.  Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2  hours and thankfully it did.  I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist.  I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice! Steamed egg with minced pork  ~   猪肉蒸水蛋 Ingredients 150 gm minced pork 2 chicken eggs -  100 ml without shell 150 ml boiled, cooled water  (Ratio is 1:1.5) 1/4 tsp salt sesame oil, pepper light soya sauce to taste Method Season the minced pork with some salt. Whisk the eggs with water, strain it onto a plate. Mix in the seasoned minced pork.  Remove any air bubbles. When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest. Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done. Remove from steamer, garnish with some spring onions, light soya sauce,