A delightful treat made from fried egg dough strips coated in a sweet syrup with toasted seeds and coconut.
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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.
Ensure the dough is well-kneaded to achieve a smooth texture.
Do not overcook the dough strips; they should be light and puffy.
Use a candy thermometer to accurately measure the syrup temperature.
Press the mixture firmly in the pan to ensure the bars hold together.
Can I use regular flour instead of high-protein flour?
High-protein flour is recommended for better texture.
How do I store the noodle bars?
Store them in an airtight container to keep them fresh for weeks.
Can I substitute maltose with another sweetener?
Maltose provides a unique texture.
What is the purpose of using potato starch?
Potato starch prevents the dough strips from sticking to each other.
Can I add other seeds or nuts?
Yes, feel free to experiment with other seeds or nuts for added flavor.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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