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Sweet Noodle Cake

Ingredients
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Eggs 4
  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)
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Snack
Method: 
Fried
Dish: 
Cake

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