- Level: Intermediate
- Total: 1 hr 45 min (includes resting and cooling times)
- Active: 45 min
- Yield: 16 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 206
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 126 mg
When Molly first learned about these Chinese treats in high school, she was instantly hooked. She describes them as skinny little donuts that are held together with sugar syrup and compressed into bar form…kind of like an airier, less sweet crispy rice treat that you can eat a ton of since they’re addictively good. This is her honey version.
- Level: Intermediate
- Total: 1 hr 45 min (includes resting and cooling times)
- Active: 45 min
- Yield: 16 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 206
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 126 mg
Ingredients
Dough:
Syrup:
Directions
Special equipment:
a deep-frying thermometer; a candy thermometer- For the dough: Grease an 8-inch square baking pan and line with parchment so wings come over all 4 sides.
- In the bowl of a food processor fitted with the blade attachment, add the flour, sugar, baking powder and kosher salt. Pulse to combine. Add the eggs and yolk and process to make a sticky, smooth dough that just barely makes a ball on the blade, about 30 seconds. Wrap the dough in plastic and rest in the refrigerator for 30 minutes.
- Heat 2 inches of neutral oil in a Dutch oven over medium heat until a deep-fry thermometer reads 360 degrees F.
- Remove the dough from the refrigerator and cut into 4 equal pieces. Work with one portion of dough and keep the others covered. Dust your work surface liberally with flour and roll the piece into a long strip about 1/8 inch thick and about 3 inches wide, dusting the dough as needed with flour if it’s too sticky. Cut crosswise into strips about 3 inches long and 1/4 inch wide. Repeat with the remaining pieces of dough. (You don’t have to be super careful about the size of the strips – just a ballpark is fine since they get broken up a little once they get coated in syrup anyway.)
- Fry the strips in 2 or 3 batches, turning occasionally in the oil with a spider, about 3 minutes per batch until crispy. Remove to a cooling rack set over a baking sheet to drain of excess oil. Cool completely and transfer to a large heat-safe bowl.
- For the syrup: Adhere a candy thermometer to a small saucepan. In the saucepan, whisk together the sugar, honey and kosher salt and drizzle the water on top to wet the sugar. Heat over medium, without stirring, swirling the pan occasionally so the sugar melts. Once it melts, stop swirling and bring to a gentle boil until the syrup reaches 245 to 250 degrees F (just at the edge of soft-ball stage).
- Immediately remove from the heat and drizzle all over the fried noodles. Sprinkle with most of the sesame seeds and toss vigorously and well to coat everything equally in the syrup. Scrape into the prepared pan and use another piece of parchment to press down firmly to compress the noodles together. Sprinkle the reserved sesame seeds on top and add a sprinkling of flaky salt. Let cool completely in the pan, about 30 minutes. (If your kitchen is particularly warm, place in the refrigerator after it’s completely cooled and before cutting.)
- Remove from the pan. Peel off the parchment and use a serrated knife to cut into 16 squares.
