Found a recipe for the famous Bob Loo's Chinese soft sesame candy!!
We all remember this wonderful Chinese Restaurant in Salem, NH don't we.
I've been searching for more than a year for this particular candy and many moons ago I asked if anyone knew where I could buy this candy, there were many replies of where to buy but some Asian shops no longer had this product and some areas were too far for me to drive to so on with the search for this unpredictable candy. I searched again just tonight and found the recipe and you can make your own. First I want to say thank you thank you to the person I got the recipe from. Although there was a photo I didn't want to infringe and don't have a digital camera at the moment to upload a photo.
Nevertheless here is the recipe:
BUTTER WELL A 9 INCH SQUARE PAN SET ASIDE
IN LARGE CAST IRON SKILLET SET TO MED HEAT MELT 2 TBSP
ADD 2 CUPS WHITE SESAME SEEDS RAW ONES
STIR IN UNTIL WELL COATED (CAST IRON SKILLET)
HEAT FOR 5-7 MIN OR UNTIL SOME OF THEM ARE STARTING TO
TURN GOLDEN. THE CALCIUM ISN'T DESTROYED BY THE HEAT SO
FEEL FREE TO BROWN YOURS A LITTLE MORE
USE RAW HONEY:
1 CUP OF HONEY AND STIR IN THE SESAME SEEDS UNTIL MELTED
ADD 3/4 TEASP GROUND CINNAMON AND 1/4 TEASP GROUND
CLOVES. STIR UNTIL DISTRIBUTED THROUGH THE SESAAME SEED
AND HONEY MIXTURE.
TRANSFER TO THE BUTTERED PAN AND SMOOTH OUT AS FLAT AS
YOU CAN. YOU DON'T HAVE TO BE TOO PARTICULAR, ITS EASILY
MOLDED ONCE IT COOLS. LET SET UNTIL WARM, NO LONGER HOT
FOR ABOUT 15-20 MIN.
USING A SPATULA ON THE SIDE OF THE PAN (USE A 1 INCH
RUN ALONG THE EDGES AND OVERTURN ONTO A LARGE SHEET OF
PARCHMENT PAPER. YOU MAY NEED TO HELP IT ALONG. DON'T
WORRY IF IT DOES NOT FALL PERFECTLY FLAT OR ALIGNED, CAN
EASILY BE RESHAPED.
CUT INTO 1 INCH STRIPS
CUT THE STRIPS TO MAKE 1 INCH SQUARES. TRANSFER TO
PARCHMENT PAPER- LINED AIRTIGHT CONTAINER. YOU CAN MAKE
SEVERAL LAYERS IN CONTAINER IF YOU LIKE.
MAKES ABOUT THREE DOZEN. THEY ARE SOFT AND SOMEWHAT
PLIABLE AND STAY IN ONE PIECE.
PLIABLE, THEY STAY IN ONE PIECE.
I'VE MADE THESE AND THEY ARE INDEED LIKE BOB LOO'S.
THANK YOU MR. LOO WE ALL MISS YOUR KIND FACE AND WONDERFUL RESTAURANT WHICH WAS AND STILL IS THE VERY BEST.
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