Crispy and Sweet Deep-Fried Apples (Sakwa Bbas)
How to Make Delicious Traditional Chinese Apple Bbas
This recipe teaches you how to make ‘Sakwa Bbas,’ a traditional Chinese dessert made with crisp, sweet apples that are deep-fried to perfection and then coated in a sweet syrup. The delightful crunchy texture and the burst of sweetness are captivating, creating an irresistible treat you won’t be able to stop eating. Sakwa Bbas is a wonderful dessert for special occasions or a delightful snack for children. Make this easy yet impressive apple dessert at home!
Main Ingredients- 1 apple
- 1kg cooking oil (for deep frying, actual consumption approx. 10g)
Syrup Seasoning- 70g sugar
- 1 Tbsp cooking oil
- 70g sugar
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
Wash the fresh apple thoroughly, peel it, remove the core, and cut it into bite-sized pieces. Slicing them thinly will result in a crispier texture.
Step 2
If you are not frying the apple pieces immediately after cutting, soak them in water with a few drops of vinegar to prevent browning. Ensure the apple pieces are completely dry before frying to avoid oil splattering.
Step 3
Coat the dried apple pieces evenly and generously with dry starch (potato or corn starch). This thin layer of starch will help create a crispier coating when fried.
Step 4
Heat a deep pan or wok with cooking oil to about 160℃ (320℉). If you don’t have a thermometer, test the oil by inserting a wooden chopstick; it’s ready when small bubbles form around it. Carefully add the starch-coated apple pieces one by one into the preheated oil. Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy apples.
Step 5
Fry the apples for about 1-2 minutes until golden brown, then remove them and drain the excess oil. For an extra crispy texture, let them cool slightly before briefly frying them again for 30 seconds to 1 minute. Repeating this double-frying process achieves the perfect crispy exterior and tender interior.
Step 6
In a separate pan, heat 1 Tbsp of cooking oil over medium-low heat. Add 70g of sugar and 1 Tbsp of water. Stir and cook until the sugar is completely dissolved and the mixture thickens into a syrup. Be careful not to burn the sugar. The syrup is ready when it drips thickly from a spoon or chopstick.
Step 7
Add the double-fried apple pieces to the warm syrup and toss quickly to coat them evenly. Ensure the syrup adheres to the apple pieces, creating a sticky glaze.
Step 8
Transfer the syrup-coated apple bbas to a tray lightly greased with oil or a plate lined with parchment paper. Let them cool slightly. Arranging them with some space between each piece will prevent them from sticking together and make for a beautiful presentation.
