Shaqima’s Story, History and Recipe

Shaqima, the golden-hued and delightfully chewy confection embellished with raisins and sesame seeds, transcends the notion of a mere sweet treat. It represents a bite-sized segment of history, serves as a comforting reminder of tradition, and stands as a testament to the ingenuity inherent in Chinese culinary craftsmanship.

A Manchurian Marvel is Born

The narrative of Shaqima commences in the vibrant kitchens of the Qing Dynasty (1644-1912). Originating in Manchuria, the region that served as the cradle for the Qing emperors, Shaqima was initially a modest offering, a sweet fried dough presented to the imperial court. Various accounts suggest it was invented by a Manchurian chef named Sachima, while others posit that the name derives from the Manchu term for “sweet snack.” Regardless of its precise origins, Shaqima swiftly garnered favour among the imperial family and proliferated throughout the Qing Dynasty, transforming into the delicacy we appreciate today.

From Imperial Court to Street Food Staple

Over time, Shaqima has evolved from an exclusive imperial delicacy into a commonly accessible street food staple. It has established its presence in bustling markets, teahouses, and family gatherings, becoming a representation of celebration and communal joy. Each region has developed its own variations, with some incorporating various nuts or dried fruits, while others experiment with distinctive flavour profiles.

The Secret to Shaqima’s Irresistible Charm

The essence of Shaqima resides in its ostensibly simple, yet meticulously executed preparation. The crucial objective is to attain an ideal balance of textures: the subtly crisp exterior of the fried dough, the tender and chewy interior, and the gratifying sweetness of the golden syrup. This process is a labour of love, requiring both patience and precision.

Ready to try your hand at making Shaqima? Here’s a recipe to get you started:

What You’ll Need:

• For the Dough:
  • 300g All-purpose flour – the foundation of our sweet treat.
  • 5g Baking powder – for that light, airy texture.
  • 2g Baking soda – adding a touch of tenderness.
  • 4g Salt – a pinch to enhance the sweetness.
  • 110g Whole eggs – adding richness and binding everything together.
  • 1 Egg yolk – for extra golden colour and flavour.
  • 30g Water – to bring the dough together.
• For the Syrup (the golden glue that holds it all together):
  • 150g Granulated sugar – the sweet base.
  • 200g Maltose – for that distinctively chewy texture.
  • 80g Water – dissolving the sweetness.
  • 30g Honey – adding a floral sweetness and depth of flavour.
  • 20g Butter – for richness and a silky-smooth finish.
• The Finishing Touches:
  • 50g Raisins – plump and juicy bursts of flavour. Consider soaking them in rum for an extra kick!
  • 20g Toasted white sesame seeds – adding a nutty aroma and delightful crunch.

Makes: 1 tray (approximately 23x29x5 cm) – perfect for sharing (or not!).

Shelf Life: Enjoy within 7 days at room temperature. Although, good luck making it last that long!

Let’s Get Cooking!

1. The Foundation: Sift the flour, baking powder, baking soda, and salt together. This ensures a smooth and even dough. Create a well in the center and add the eggs, yolk, and water. Gently incorporate the wet ingredients into the flour, kneading until you have a smooth, elastic dough. Cover and let rest for 30 minutes – this allows the gluten to relax, resulting in a tender Shaqima.
2. Building Layers: This is where the magic happens! Roll the dough into a long, thin sheet. Divide into three, fold, and rotate 90 degrees. Repeat this process two more times. This layering technique creates a wonderful texture in the fried dough. The key is to roll in a different direction each time to prevent the gluten from breaking down.
3. Thin Strips of Joy: Roll the dough to a super-thin 0.1cm thickness. Stack the sheets and cut them into delicate strips – the smaller the strips, the more delicate your Shaqima will be.
4. Fry to Golden Perfection: Heat oil in a pan to 140°C (284°F). Fry the dough strips on low heat until they puff up and turn a beautiful golden brown. Remove and drain well.
5. A Warm Embrace: Transfer the fried dough to a steel bowl, add the raisins and toasted sesame seeds. Place the bowl in a preheated 120°C (248°F) oven to keep everything warm. This prevents the syrup from hardening too quickly and ensures even coating. Pro Tip: place the raisins in the centre of the dough to prevent them from burning while keeping warm.
6. The Golden Syrup: Combine all syrup ingredients in a non-stick pot. Cook over low heat until the sugar dissolves, then continue cooking until it thickens to 120°C (248°F). Remove from heat.
7. Coating Time: Pour the warm syrup over the fried dough, ensuring every strip is evenly coated.
8. Shaping and Cooling: Transfer the mixture to a tray lined with non-stick baking paper. Cover with another sheet of paper and use a rolling pin to flatten it into an even layer. Let cool completely before cutting into bite-sized pieces.

Tips for Shaqima Success:

• Dust with flour: When rolling and cutting the dough, sprinkle flour on your work surface to prevent sticking.
• Rum-soaked raisins: For a richer, more decadent flavour, soak the raisins in rum beforehand.

Shaqima represents more than merely a recipe; it embodies a link to tradition, a celebration of cultural heritage, and a delightful reminder of life’s simple pleasures. Therefore, gather the necessary ingredients, prepare yourself diligently, and commence your own Shaqima journey. You shall not be disappointed.