How to make yam Shaqima

Peel and wash a yam, put it into slices or pieces on a plate, steam it in a pot, and use a spoon to press it into yam puree while it is hot. , pour a bowl of flour, add a tablespoon of sugar, beat an egg, then add an appropriate amount of pure milk, stir with chopsticks into a dough and knead it into a smooth dough. Mixing dough with milk is more nutritious than using water. The dough is moderately soft and hard. Cover it with plastic wrap and let it rest for 10 minutes. After the dough has rested, place it on the board and flatten it with your hands, then roll it into a large 5 mm thick dough sheet, cut it into 1 cm wide strips with a knife, and then cut the strip into 5 cm long segments.

After cutting, sprinkle some dry flour and shake the noodles to prevent them from sticking. Pour an appropriate amount of oil into the pot and heat it up. When it is 50% hot, turn down the heat and pour in the small noodles and fry them. After they are all floating, use a strainer to stir them frequently. When the noodles are fried golden and crispy, take them out. Prepare a container, pour in some raisins, prunes, and whatever dried fruits you like, and then pour in some fried sesame seeds. This will not only make the Shaqima taste better, but also prevent it from sticking. Pour a bowl of water into the wok, add an appropriate amount of white sugar, stir-fry the sugar over low heat until it turns into a thin, yellow color with small bubbles. Turn off the heat after it becomes thicker.

Pour all the fried noodles into the pot, stir quickly with a spatula so that the surface of the noodles is covered with a layer of syrup, pour it into a mold filled with dried fruits, and press the noodles with a spatula. Firm it, let it cool, take it out and cut it into small pieces. You can use a round mold or a square mold to make it yourself. The texture of the Shaqima made by yourself is still very soft. Cut it into small pieces and don’t finish it in one sitting. Just pack it in a clean plastic bag and it can be stored for several months. bad. Make your own Shaqima at home, which is clean and hygienic with zero additives. You can also choose the ingredients according to your own taste. You can make it with sweet potatoes, sweet potatoes, taro, etc. It is more nutritious than the bought ones.