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Recipe details are AI-generated from the video and may contain errors — for reference only.
Without adding oil and on low heat, stir-fry 80g of peanuts until the skins crack open.
local_fire_departmentlow heatWatch out
Do not use high heat, otherwise the peanuts will burn on the outside while remaining raw inside.
After cooling slightly, put the peanuts in a plastic bag, gently crush them with a rolling pin, pour them out, and blow away the skins.
Watch out
Tap gently when crushing, otherwise the peanuts will break into pieces that are too small.
Stir-fry 400g of black sesame seeds on low heat, stirring constantly until you hear popping sounds, then mix with the peanuts.
local_fire_departmentlow heatWatch out
Black sesame seeds burn easily, so stir constantly and remove from heat as soon as popping sounds are heard.
Hot syrup can cause severe burns; do not splash or touch it directly.
Add 150ml water, 150g white sugar, and 5g salt into the wok, boil over medium heat, add 200g maltose, and boil for about 12 minutes until it reaches 120 degrees Celsius or forms a solid shape in water.
local_fire_departmentmedium heatWatch out
Control the heat well while boiling the syrup, otherwise it will caramelize and turn bitter.
Turn off the heat, add the sesame and peanut mixture, stir quickly, transfer to a mold, and press firmly with a rolling pin while hot.
Watch out
You must pour in the sesame and peanuts immediately after turning off the heat and press while hot, otherwise it will harden and fail to mold.
Watch your fingers when slicing hard candy with a kitchen knife; apply even pressure to prevent slipping.
After cooling slightly, invert to demold, and slice into pieces while still warm, do not wait until completely cold or it will become too brittle to cut.
Watch out
Do not wait until completely cold when slicing, otherwise it will become too brittle and hard to cut into neat shapes.
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