Sesame cake is not commonly tasted, but it is actually made using the same method as water chestnut cake, turning the sticky sesame paste into a cake that is just as fragrant and delicious. For those who enjoy a challenge, try making it at home with this recipe and reminisce about the unique flavor!
Ingredients: 40g black sesame seeds, 900ml water, 200g glutinous rice flour, 25g water chestnut flour, 225g sugar, 1/2 tsp oil
- Heat up a wok and add the black sesame seeds. Stir-fry until fragrant, then set aside.
- Add the black sesame seeds and 200ml of water into a blender and blend until smooth. Strain the mixture through a sieve and press out the sesame paste. Set aside.
- In a pot, mix the sugar with 200ml of boiling water over medium heat until the sugar dissolves. Pour the sugar water into the sesame paste and stir until well combined.
- In a separate bowl, mix the glutinous rice flour and water chestnut flour with 500ml of water to form a paste.
- Strain the paste through a sieve and mix it with the sesame paste. Add oil and stir until well combined.
- Pour the mixture into a container, about 0.5cm thick per layer. Steam each layer over high heat for 3 minutes, and repeat until you have 9 layers. Steam the entire cake for 20 minutes after the last layer has been added.
Remember to count the layers before cutting and tasting this deceptively simple but intricate nine-layer sesame cake!