The production process of sakima is not complicated: the egg shell and add the right amount of water and mix well, then poured into the flour and good, kneaded into dough. After about 10 minutes, the dough is rolled out like spaghetti and cut into thin slices. Fry the dough in oil until it turns yellowish white. Then put sugar and water into a pot and boil it to make sugar dilution, mix the fried thin noodles with the sugar dilution, put them into the wooden frame with green and red threads, sesame seeds and melon seeds at the bottom and press them into big pieces, and then cut them into even small pieces when they cool down. This kind of food has a crispy texture and sweet flavor, and it is not easy to dry and crack and deteriorate when stored for a long time. Because the sugar used in traditional saqima is made from brown sugar, it is brightly colored and resembles the blossoming of hibiscus flowers, so it is also called hibiscus cake. Now common store in a small food called sachima, and sachima shape similar, just raw materials changed into glutinous rice, outside and more raisins a kind of auxiliary materials, the color is more beautiful, plus placed in a delicate plastic packaging, looks very delicate. It is said that this is the Taiwan flavor, I think this flavor may be evolved from the saqima.
There is a little story about the origin of saqima. According to legend, when Nurhachu in an expedition to lead the army, met under the leadership of a general named Saqima with his wife to do this snack, not only taste good, and can be stored for a long time also does not deteriorate, very suitable for marching and fighting. Nurhachu after tasting greatly appreciated, and the name of General Saqi Ma as the name of this food. Legends true or not has long been unproven, but the sweet Saqi Ma is really there, and with the continuous improvement of the process, it has become a local cuisine