The Sweet Legacy of Sha Qima: How to Make This Classic Treat at Home

Origin Story: A Manchurian Sweet with Imperial Roots

沙琪瑪 (shā qí mǎ), known in English as "sachima" or "sha qima," boasts a fascinating history dating back to the Qing Dynasty (1644-1912). Its name derives from the Manchu word "saci mama," meaning "caramelized strips." According to popular legend, it was created by a Manchurian general during a military campaign who needed a portable, non-perishable sweet for his troops. His cook deep-fried flour strips and bound them with sugar syrup, creating the first iteration of this now-beloved treat.

Another version of the story credits the invention to a Qing Dynasty palace chef who presented it to the Emperor Qianlong, who adored it and decreed it be served in the imperial court. From there, it spread throughout China, evolving into regional variations—some with honey, others with maltose, and additions ranging from sesame seeds to coconut.

Unlike many pastries that require baking ovens (traditionally scarce in Chinese kitchens), sha qima is fried and set, making it accessible to households across China. It became a staple for festivals, especially Chinese New Year, symbolizing sweetness and togetherness.

How Sha Qima Differs from Rice Crispy Treats

At first glance, sha qima might remind Westerners of rice crispy treats, but the similarities are superficial:

The key distinction lies in texture and complexity: sha qima has a satisfying chew from fried dough strands bound by a hard-crack sugar syrup, while rice crispy treats are marshmallow-bound puffs that are soft and melt-in-your-mouth.

Homemade Sha Qima Recipe

Making sha qima at home is rewarding. The process has two main parts: making and frying the dough strips, then preparing the syrup to bind them.

Ingredients

For the Dough Strips:

• 2 cups all-purpose flour (250g)

• 4 large eggs (room temperature)

• ½ teaspoon baking powder

• ¼ teaspoon salt

• Cornstarch for dusting

• Vegetable oil for frying (about 4 cups)

For the Syrup:

• 1 cup granulated sugar (200g)

• ½ cup honey or maltose syrup (120ml) Note: Maltose gives authentic chewiness

• ⅓ cup water (80ml)

• 1 tablespoon white sesame seeds (optional)

• ¼ cup dried cranberries or raisins (optional)

• 2 tablespoons unsweetened shredded coconut (optional)

For the Pan:

• 8x8 inch (20x20 cm) baking pan, lightly greased or lined with parchment paper

Equipment

• Rolling pin

• Sharp knife or pizza cutter

• Deep fryer or heavy-bottomed pot

• Candy thermometer (highly recommended)

• Large wooden spoon or silicone spatula

Step-by-Step Instructions

Part 1: Making the Dough Strips

1. Make the Dough:
   In a mixing bowl, combine flour, baking powder, and salt. Create a well in the center and add the eggs. Mix with a fork until combined, then knead by hand for 8-10 minutes until smooth and elastic. The dough should be firm, not sticky. Cover with a damp cloth and rest for 30 minutes.

2. Roll and Cut:
   Lightly dust a surface with cornstarch. Divide dough into 4 portions. Roll one portion into a very thin rectangle (about ⅛ inch or 2-3mm thick). Dust with cornstarch to prevent sticking.
   Using a sharp knife or pizza cutter, cut the sheet into 2-inch (5cm) long, thin strips (about ¼ inch or 5mm wide). Separate the strips and dust lightly with cornstarch to prevent clumping. Repeat with remaining dough.

3. Fry the Strips:
   Heat oil in a deep pot to 340°F (170°C). Fry strips in small batches for 45-60 seconds until puffed and pale golden. Do not brown too much—they should be light in color. Remove with a slotted spoon and drain on paper towels. Let cool completely. The strips will crisp as they cool.

Part 2: Making the Syrup and Assembly

1. Prepare the Syrup:
   In a saucepan, combine sugar, honey (or maltose), and water. Heat over medium, stirring until sugar dissolves. Then, stop stirring and let it boil until it reaches the hard-ball stage (250°F–265°F or 121°C–129°C) on a candy thermometer. This is crucial for proper binding. Remove from heat immediately.

2. Combine:
   Working quickly, pour the hot syrup over the cooled fried strips in a large heatproof bowl. Add sesame seeds, dried fruit, and coconut if using. Mix vigorously with a greased wooden spoon until every strip is coated.

3. Press and Set:
   Immediately transfer the mixture to the prepared pan. Using greased hands or a sheet of parchment paper, press down firmly and evenly to compact it into the pan. Apply strong pressure—this ensures it holds together when cut.

4. Cool and Cut:
   Allow to cool completely at room temperature (about 2 hours). Once fully set and firm, invert onto a cutting board and slice into squares or rectangles with a sharp knife.

Tips for Success:

• Temperature Matters: If syrup isn’t hot enough, the sha qima won’t set; if too hot, it becomes brittle.

• Work Quickly: The syrup hardens fast, so have everything ready before you start.

• Variations: Add chopped nuts, pumpkin seeds, or flavor the syrup with a bit of vanilla or rose water.

• Storage: Keep in an airtight container at room temperature for up to 2 weeks. Layer with parchment paper to prevent sticking.

The Joy of Homemade Sha Qima

Creating sha qima at home connects you to centuries of culinary tradition. The process—from kneading the dough to the alchemy of sugar syrup—is meditative and deeply satisfying. Unlike the uniform squares from a package, homemade sha qima has character: irregular nooks, perfect chew, and the pride of craft.

While rice crispy treats offer quick, nostalgic sweetness, sha qima provides a more complex texture and deeper caramel flavor that rewards the patient cook. It’s not just a snack; it’s an edible piece of history, perfect for sharing during celebrations or with a pot of tea any afternoon.

So, gather your ingredients and try your hand at this classic treat. The result is a golden, sweet masterpiece that carries the taste of imperial kitchens into your own home.