Combine the baking soda and high-protein flour. In a mixing bowl, whisk together the eggs, salt, and melted butter. Slowly add in the flour, mixing and kneading until a smooth dough forms. Cover the dough and let it rest for 30 minutes.

After resting, cut the dough in half. Work with one half at a time, keeping the other covered. Dust the working surface and dough with potato starch. Roll the dough to about 1/8-inch thick and cut into strips about one inch wide. Toss with potato starch to prevent sticking.

Heat cooking oil in a wok over medium-high heat. Fry the dough strips in batches until they float to the top and become puffy, about 3-5 seconds. Do not overcook.

Mix all syrup ingredients in a large wok or deep pot. Cook over low-medium heat until the sugar and maltose dissolve and the mixture becomes bubbly and slightly thickened, about 10 minutes. The syrup should reach around 118°C.

Line a pan with baking paper and sprinkle some shredded coconut on it. Once the syrup is ready, turn off the heat and add the fried dough strips, toasted sesame seeds, pumpkin seeds, and desiccated coconut. Stir quickly to coat the strips with syrup.

Transfer the coated strips to the prepared pan, spreading them out. Use baking paper to press everything down evenly. Allow to cool slightly, then cut into squares. Store in an airtight container for weeks.