品嚐前數一數吧!—看似簡單但要花心思的九層芝麻糕

Count Before Tasting! - The Deceptively Simple but Intricate Nine-Layer Sesame Cake

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

 

Instructions:

  1. Heat up a wok and add the black sesame seeds. Stir-fry until fragrant, then set aside.
  2. 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.
  3. 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.
  4. In a separate bowl, mix the glutinous rice flour and water chestnut flour with 500ml of water to form a paste.
  5. Strain the paste through a sieve and mix it with the sesame paste. Add oil and stir until well combined.
  6. 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!

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