Chinese Dessert Recipes
Sweet Egg Squares or Sak Ke Mah was originally Manchurian food offered at ancestors remembrance ceremonies. In the Manchurian language, 'Sak Ke' means 'to cut' and 'ma' means 'to rearrange'. It is also said that in Hong Kong, some gamblers eat this for luck before they put their bets on horses.  The preparation of such Chinese desserts as featured in our Chinese dessert recipes require patience and time but the end result is most satisfying. Chinese traditional food usually use basic ingredients (nothing fancy or out of ordinary) as you will see here, the Sak Ke Mah mainly uses flour, eggs, sugar for the basic dough. This snack is deliciously chewy and sweet and filling as well due to the eggs. 2 1/2 cups Plain Flour 1 tsp Baking Powder 4 Medium Eggs Ingredients for Coating Method Sift plain flour together with baking powder. Add eggs, one at a time and knead dough until smooth. Leave aside for 30 minutes. Cut dough into half and roll each half into rectangles of 4 mm thick.With a sharp knife, cut into even 25 mm strips. Shred strips in finer strips. Heat oil and deep fry shredded strips until golden brown. Dish out. Cook castor sugar and maltose in water. Add vinegar. Pour syrup into fried strips and toss to coat thoroughly. Pour coated strips onto greased cookie sheet. Press firmly until compact (about one inch in height). Allow to cool before cutting into squares. _________________________ Return from Sweet Egg Squares to Chinese Dessert Recipes |