Sachima (Chinese Egg Strand Sweet)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Medium

A stiff egg dough is cut into fine strands, fried pale gold, tossed in hot maltose-sugar syrup with raisins and sesame, pressed into a pan and cut once set. Makes 16 squares in about 2 hr 20 min.

Prep 50 min

Cook 30 min

Cooling 1 hr

Total 2 hr 20 min

Yield 16 squares

Ingredients

Adjust yield

squares

2 ⅓ cups (300 g)all-purpose flour
¾ tsp (3 g)baking powder
¼ tsp (2 g)salt
1 ½ tbsp (20 g)granulated sugar, for the dough
2 (100 g)eggs
1 (18 g)egg yolk
2 tbsp (30 ml)water, for the dough
4 ¼ cups (1000 ml)neutral oil, for frying
¾ cup (150 g)granulated sugar, for the syrup
⅔ cup (200 g)maltose or light corn syrup
⅓ cup (80 ml)water, for the syrup
1 ½ tbsp (30 g)honey
1 ½ tbsp (20 g)unsalted butter
⅓ cup (50 g)raisins
2 tbsp (20 g)sesame seeds, toasted

Fresh ingredient guides

Sesame seedsHow to pick, season & nutrition · 172 kcal per 30 g

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Instructions

Whisk the flour, baking powder, salt and sugar. Add the eggs, yolk and water and knead into a stiff smooth dough. Rest 30 minutes covered.
Roll the dough thin (about 1/8 inch / 3 mm), fold it in thirds, rotate and roll again. Cut into strands about 1/4 inch (6 mm) wide and toss with a little flour to separate.
Heat the oil to 285 F (140 C) in a deep pot. Fry a handful of strands at a time for 2 to 3 minutes until pale golden, then drain on paper towels. Keep warm.
Line an 8-inch (20 cm) square pan with parchment and lightly oil the bottom.
Boil the sugar, maltose, water, honey and butter together until the syrup reaches 248 F (120 C), firm-ball stage.
Immediately pour over the fried strands in a large bowl, adding the raisins and sesame, and fold quickly with oiled spatulas to coat evenly.
Press very firmly into the pan with an oiled spatula, cool completely, and cut into 2-inch (5 cm) squares.

Tips

Keep the frying oil at a steady temperature; hotter oil darkens the strands.
Work fast once the syrup is added or it sets.
Do not let the syrup exceed 250 F (121 C) or the sachima is hard.
Hot frying oil should be kept near 285 F (140 C) and never left unattended; the sugar syrup reaches 248 F (120 C) and can cause serious burns.

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Recipe FAQ

How long does it take to make sachima (chinese egg strand sweet)?

Plan on 50 minutes of prep and 30 minutes of cooking, plus 1 hour to chill. The recipe makes 16 squares.

How should I store sachima (chinese egg strand sweet)?

Store in an airtight container at room temperature up to 2 weeks.

Can I make sachima (chinese egg strand sweet) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Sachima is a Chinese sweet of fried egg-dough strands bound together with sugar syrup and cut into squares. Serve it with jasmine tea.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

261 Calories / serving

10.7g Fat

38.6g Carbs

3.2g Protein

22.8g Sugar

Whole recipe (16 servings): ~4176 cal · 171g fat · 618g carbs · 51g protein · 365g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.