doing this project made me start thinking..... how these are Chinese? i tried looking it up, and only found recipes, but no origin...... but, i guess they are Chinese? one recipe i found called them "Tong Wan", but when i looked up tong wan, it showed some herbal thing. and then, how are they pretzels? they're not bready or covered in salt granules. they actually taste more like fortune cookies kind of...... meh, its too confusing, lets just forget it - its best not to question it too much, and just enjoy, shall we?
they're awesome, really they are - but only when you make them correctly :P
i am still working on that last part. i found a recipe that looked easy enough, so i tried making it last night. THIS RECIPE, turned out to be crazy thick like dough, and nothing like the batter my mother used to use. i had to doctor it a bit to make it usable.
i'm sure you're asking, "why didn't you just use your mother's batter recipe?" well - that would take a lot of digging on her part, and neither of us have time for that! although, i'm now considering it b/c last nights batch came out "okay", and not great.
to make these, you're going to need a Swedish Rosette iron = which again makes me think these are less and less Chinese, but whatever..... you can get these irons in Hawaii at the Complete Kitchen, or at the Executive Chef. both have a good selection.
also make sure you season your iron before using it. i had no idea how to do this, so i called my mother..... she said "rub it with vegetable oil and sprinkle a little salt on it." i have no idea what this does, so don't ask me :P
* Canola oil
* 2 eggs
* 1 cup sugar
* 2 cups flour
* 1/4 cup cornstarch
* 3/4 cup milk or water (i used soymilk, and added about 1 to 2 additional cups, 3/4 is NOT ENOUGH)
* handful of sesame seeds, and more on the side
mix all the ingredients together until you have a not too thick pancake batter consistency. heat oil over medium / medium high, when hot, dip your iron into the oil to heat the iron. take out and wait a few moments before sticking in the iron into the batter. if you do not wait, the batter will "cook" on to the iron, and will not come off clean.
place iron into batter, and DO NOT let batter go over the top of the iron - only on the sides. dip batter covered iron into the oil, and hold there until batter begins to release. if it does not eventually come off, use a wooden chopstick to help it off.
fry until golden brown, and drain on paper towels. add more sesame seeds to the batter as needed.