Start by adding plain flour and eggs into a bowl.

Add baking powder and stir it in until the mixture becomes fluffy and chunky.

Knead the mixture until it forms a smooth dough. It should be firm and does not stick to your hands.

Cover the dough and let it rest for 20 minutes.

After the resting time, sprinkle some dry flour on a flat surface and roll the dough into a large sheet using a rolling pin.

Cut the sheet into about 4 wide strips using a dough cutter.

Then, cut the wide strips into thinner strips approximately 5 mm wide.

Using your hands, gently shake the strips to separate them.

Next, heat the oil to about 50% hotter in temperature and add the noodles. The noodles should float within a few seconds. A floating test is best to know when it is ready to fry.

Fry them until they are lightly browned.

In a separate pot, add white sugar, water, and maltose.

Heat the syrup until it's thick and can coat to the spatula. If it does not stick to the spatula, it is too watery and not yet well-heated.

Combine The Fried Noodles And Syrup

Add a handful of raisins, dried cranberries, and black sesame seeds to the coated noodles.

Mix everything well, making sure the ingredients are evenly spread.

Then, prepare the mold with parchment paper. Grease the mold with oil.

Place the cake mixture into the oil-covered mold.

Press it firmly using a rolling pin to take the mold's shape.

Cut the hardened mixture into small pieces. You can cut it when it cools down or a little bit warm.

Enjoy your homemade treat with tea and other cake recipes like Melty & Cheesy Pork Floss Cake, Dim Sum Classic Chinese Turnip Cake, and Steamed Chinese Taro Cake (Yam Cake). Store your leftover cake in an airtight container and keep it for a week or more in the fridge.