Sweet Noodle Cake
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Tablespoon|
|Vegetable oil||6 Cup (96 tbs) (For Deep Frying)|
|Sugar||1 Cup (16 tbs)|
|Maltose/11/4 cups honey||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Sesame seeds||2 Tablespoon|
|Raisins||1⁄4 Cup (4 tbs)|
Lightly grease an 8- or 9-inch square cake pan; set aside.
Sift together flour, baking powder and salt into a large bowl.
Add eggs; mix thoroughly with a spoon.
Knead 2 minutes to make a smooth dough.
Cover with a damp cloth and let stand 20 minutes.
Divide dough in half and place one half on a floured surface.
Use a rolling pin to roll out dough to a thin rectangle about 1/4 inch thick.
Slice into strips 1-inch long.
Shred strips widthwise with a cleaver to make thin noodles 1 inch long.
Heat oil in a wok over high heat to 375°F (190°C).
Reduce heat to medium.
Carefully lower noodles into hot oil with a slotted metal spoon.
Deep-fry 45 to 60 seconds until noodles are puffed and golden brown.
Remove with slotted spoon, drain on paper towels and place in a large bowl.
Repeat with remaining dough.
Combine ingredients for seasoning sauce in a small saucepan.
Cook sauce without boiling over medium heat about 2 minutes until thickened to a syrup.
Pour syrup over fried noodles and mix thoroughly to coat.
Pour mixture into prepared cake pan.
Stir-fry sesame seeds in a small saucepan until golden.
Add browned sesame seeds and raisins to noodles.
Press mixture firmly into cake pan and let cool.