These are sweet, fried pastries, with a nice added flavor of black sesame seeds. Though important to roll your dough thinly, I found this rather difficult, and resorted to stretching it out. We did enjoy these, and ate the lot in one sitting.
Qiao Guo1/4 cup sugar
1/4 cup milk
2 cups all-purpose flour
black sesame seeds
vegetable oil for frying
In mixing bowl, beat sugar, milk, and eggs until thoroughly blended. Add flour and sesame seeds to the mixture, using chopsticks (or a spoon) to combine ingredients into a large dough ball.
|Using chopsticks for the first time to prepare food - turns out it worked out quite nicely|
surface. Roll out dough as thinly and evenly as possible - I ended up stretching it out to get a thin dough.
Cut the dough into one inch strips, and see how many shapes you can make.
Heat 2 inches of oil on med - high in a wok or a deep pan. Do not cover. Test the heat of the oil by putting in one piece of the dough; if it floats immediately up to the surface, the oil is the correct temperature for frying.
Deep fry the qian guo, using tongs to flip and evenly cook the dough pieces. Note that qian guo cooks quickly and requires constant attention. Place finished qian guo on baking sheet covered with paper towels to drain oil.
These are best eaten at room temperature.
To celebrate the Qixi Festival, we'll be reading the myth of the weaver maid and cowherd, finding their stars in the sky, making Qiao Guo, trying the folk custom of threading a needle to plead for skills, and the modern custom of a wish lantern on the water.