How to Make Black Sesame and Water Chestnut Layer Cake: A Step-by-Step Guide

Q: What is the key to ensuring the layers in the Black Sesame and Water Chestnut Cake are distinct?
A: Make sure each layer is fully cooked before adding the next one, and stir the mixture well before pouring to prevent the water chestnut flour from settling.

Q: How can I achieve smooth cuts when slicing the cake?
A: Use a clean, sharp knife to make a single cut without sawing back and forth. Wipe the knife after each cut to maintain cleanliness and precision.

Q: Is it necessary to cool the cake completely before unmolding and cutting?
A: Yes, allowing the cake to cool completely will prevent it from sticking to your hands and the mold, making it easier to handle and cut.

Black Sesame and Water Chestnut Layer Cake


  • 200ml Water Chestnut Flour
  • 100g Black Sesame Seeds
  • 200ml White Sugar
  • 200ml Coconut Milk
  • 400ml Water (for black sesame paste)
  • 200ml Water (for water chestnut mixture)
  1. Prepare all ingredients.
  2. Blend black sesame seeds with 400ml water to make sesame paste. Strain to get sesame water.
  3. Mix 100ml water chestnut flour with 200ml sesame water. Stir well and strain 1-2 times to get the sesame batter.
  4. Cook 200ml sesame water and 100ml sugar until boiling, then add 50ml of sesame batter quickly, stirring continuously until thickened.
  5. Combine the remaining sesame batter with the thickened mixture to complete the black sesame paste.
  6. For the coconut mixture: Mix 100ml water chestnut flour with 100ml water and 100ml coconut milk. Stir and strain to get a white batter.
  7. Boil 100ml water, 100ml coconut milk, and 100ml sugar. Add 50ml of white batter quickly, stirring until thickened.
  8. Mix in the remaining white batter to complete the coconut paste.
  9. Prepare to steam the cake with the two mixtures.
  10. Steam a layer of sesame paste in a preheated steamer for about 3 minutes until set.
  11. Add a layer of coconut paste over the set sesame layer and steam for another 3 minutes. Repeat the process, alternating layers.
  12. Ensure each layer is well cooked before adding the next one. Stir the batter before each use as the water chestnut flour may settle.
  13. Once all layers are steamed, allow the cake to cool completely before unmolding and cutting.
  14. To achieve neat slices, use a clean, sharp knife for each cut without sawing motions.
  15. The cake should be springy, soft, and filled with the aroma of black sesame.
  16. Enjoy the nutritious and delicious cake.
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  • Rich in Calcium (from black sesame)
  • Source of Dietary Fiber (from water chestnut flour)
  • Energy from Carbohydrates (sugars and flour)
  • Good Fats from Sesame Seeds and Coconut Milk