Sachima is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup. It originated in Manchuria and is now popular throughout China. Its decoration and flavor vary in different regional Chinese cuisines, but the appearance of all versions is essentially the same, somewhat similar to that of American Rice Krispies Treats.
The Cantonese pastry version of sachima is slightly sweet. It is also made of essentially the same ingredients as the other varieties of sachima. It is often sprinkled with sesame seeds, raisins or dried coconut. The Cantonese variety of sachima ranges from chewy to crunchy in texture. Most overseasChinatowns offer the Cantonese style of the pastry. It is commonly found in Hong Kong.
Fujian
Many of the Fujian distribution companies manufacture packaged versions of Sachima. This version has sesame and is made of wheat flour, vegetable oil, egg, milk, granular sugar, and malt sugar.[1] The taste is comparatively plain compared to the more sweetened Cantonese version.
Mauritius
In Mauritius, sachima is called "gâteau macaroni" (lit. "macaroni cake"). It is a traditional Chinese cake sold and eaten by Sino-Mauritians.[2]
Myanmar (Burma)
A similar dish called mayway mont (မရွေးမုန့်), consisting of puffed grains of early ripened glutinous rice congealed into a mass with jaggery syrup, is a popular traditional Burmese snack or mont.
Vietnam
A similar dish called bánh bỏng gạo or
khẩu sli consisting of puffed grains of early ripened glutinous rice congealed into a mass with sugar and ginger, sometimes used peanut. This is a traditional dessert of the Tay and Giay people. It is also popular in the northern provinces of Lai Chau, Cao Bang, Bac Giang.
