One of the easiest candy you will ever make and it uses only 5 ingredients. Crunchy Sesame Candy is a type of Chinese candy snack made with toasted sesame seeds coated in sugar.
The Chinese Crunchy Sesame Candy, also known as “gangue” or “tang erduo,” is a traditional Chinese snack that has been enjoyed for centuries. It is made from a mixture of sesame seeds, sugar, and corn syrup, which is cooked and then moulded into various shapes and sizes.
The unique texture of the Chinese Crunchy Sesame Candy is one of its most appealing features, which can be achieved in two ways. The first popular variety has a crunchy texture from the sesame seeds combined with a chewy consistency from the sugar and corn syrup mixture. The second variety is purely crunchy, with no chewy sections, as it uses a smaller amount of corn syrup or honey compared to the first variety.
In addition to its taste and texture, the Chinese Crunchy Sesame Candy is also known for its many health benefits. Sesame seeds are a rich source of nutrients, including protein, fibre, and antioxidants, which can help to improve overall health and well-being. They have also been shown to lower blood pressure and cholesterol levels, making the Chinese Crunchy Sesame Candy a heart-healthy snack option.
Although the Chinese Crunchy Sesame Candy is a popular snack, it is not widely available outside of China. Nevertheless, it can still be found in specialty Asian markets or online, giving people around the world an opportunity to enjoy its delightful taste and nutritious qualities. Although it is sometimes available at Asian Groceries, the supply is inconsistent and unreliable due to its limited popularity. My daughter has been requesting this treat for a while now, and I promised her I would make it at home more than 7 years ago. Every year she reminds me of the promise, but I’ve been too busy to fulfil it – until last month, when I finally had the chance to make it for her. Now she can no longer say that I didn’t keep my promise.
Toast black sesame seeds in a large flat pan over medium-high heat for 3 to 4 minutes while stirring constantly. Remove the seeds and set them aside.
Repeat the process with the white sesame seeds in the same pan, toasting them for 3 to 4 minutes and stirring constantly. Set the white seeds aside once they’re done.
In the same pan, add sugar, honey, and oil and cook over medium heat, stirring often, until the sugar has completely dissolved, and the syrup is thin. This may take several minutes.
Turn off the heat and mix in both the black and white sesame seeds, coating them with the syrup.
Place the mixture on a silicone mat or parchment paper-lined flat tray, top with another silicone mat or parchment paper, and use a rolling pin to flatten the mixture into a thin layer about 1cm thick in a rectangular shape.
Remove the silicone mat or parchment paper, trim the edges with a sharp knife, and cut the mixture into 1.5cm x 5cm strips. Let it cool completely, then serve or store in an airtight container.
Terrific! These are one of our favourite sweets which we often get at Asian grocery stores. I’ve tried making them myself once, but they turned too crunchy. Now I see that honey or corn syrup could be the answer – I’ll refer to this recipe when attempting it next time!
Oh I’ve made these before! You can’t beat them for sweet, simple satisfaction. I have a recipe inspired by the classic in one of my books too, but it’s soft and chewy. (Don’t ask me which book, I can’t remember. )
I’ve seen several recipes for these, but I’ve never made ’em at home. This seems like an incredibly easy dessert to make. Definitely putting these on the list – thanks for sharing!
A childhood favourite! Love your easy recipe.
Terrific! These are one of our favourite sweets which we often get at Asian grocery stores. I’ve tried making them myself once, but they turned too crunchy. Now I see that honey or corn syrup could be the answer – I’ll refer to this recipe when attempting it next time!
★★★★★
Oh I’ve made these before! You can’t beat them for sweet, simple satisfaction. I have a recipe inspired by the classic in one of my books too, but it’s soft and chewy. (Don’t ask me which book, I can’t remember. )
I’ve seen several recipes for these, but I’ve never made ’em at home. This seems like an incredibly easy dessert to make. Definitely putting these on the list – thanks for sharing!
★★★★★
This is one of Mark’s favorites! I love how you used both black and white sesame seeds. He will love this as a birthday treat.