Sachima (Sweet Egg Pastry)
フワッ、ネチャッ！満州族が生んだ「極上の卵スポンジおこし」
Description
Originally a traditional pastry created by the Manchus in the Qing Dynasty, now a national sweet absolutely sold in Chinese/Taiwanese/HK supermarkets (brands like Hsu Fu Chi are ultra-famous). Egg-kneaded wheat dough is cut into thin noodles, fried fluffy, and bound into square blocks with malt syrup.
Classification: Everyone, Snack, Dessert, Sachima, Manchu, Fried Pastry, Fluffy, Egg Sweetness
Shops selling Sachima (Sweet Egg Pastry)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Wheat flour
- Eggs
- Maltose syrup
- Veg oil
- Sugar
- Baking powder
- (Sometimes topped with raisins or sesame)
Instructions
- [Typical Uses]
- [Breakfast or Afternoon Tea Companion]: Open the wrapper, eat with warm tea or milk (soy milk). Sweet and high-calorie, one piece fills the stomach quite well.
- Give to kids directly as a snack.
Learn more Substitutes, pairings, tips
Key spices
Texture of 'Kaminari Okoshi' made 'maximally fluffy and moist' like sponge cake、with rich egg and syrup sweetness
Substitutes at Japanese supermarkets
(Hard to substitute. Similar to JP 'Kaminari Okoshi', but texture is completely different)
Pairing
Warm Milk / Soy Milk / Pu'er Tea
Trivia
Hsu Fu Chi's yellow package is the most classic. Bound by syrup, keeping it in warm places (like summer) makes it sticky, which is also delicious. Versions topped with raisins (Pu Tao Gan) are also popular.
Eating tips & etiquette
Looks exactly like JP 'Kaminari Okoshi', making you think it's hard and crunchy, but biting it surprises you with a gap: it's soft, melting in the mouth with a 'fluffy, sticky' feel.
Allergen
Wheat, Eggs