Black Sesame and Water Chestnut Layer Cake
Ingredients:
- 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)
Instructions:
- Prepare all ingredients.
- Blend black sesame seeds with 400ml water to make sesame paste. Strain to get sesame water.
- Mix 100ml water chestnut flour with 200ml sesame water. Stir well and strain 1-2 times to get the sesame batter.
- Cook 200ml sesame water and 100ml sugar until boiling, then add 50ml of sesame batter quickly, stirring continuously until thickened.
- Combine the remaining sesame batter with the thickened mixture to complete the black sesame paste.
- For the coconut mixture: Mix 100ml water chestnut flour with 100ml water and 100ml coconut milk. Stir and strain to get a white batter.
- Boil 100ml water, 100ml coconut milk, and 100ml sugar. Add 50ml of white batter quickly, stirring until thickened.
- Mix in the remaining white batter to complete the coconut paste.
- Prepare to steam the cake with the two mixtures.
- Steam a layer of sesame paste in a preheated steamer for about 3 minutes until set.
- Add a layer of coconut paste over the set sesame layer and steam for another 3 minutes. Repeat the process, alternating layers.
- Ensure each layer is well cooked before adding the next one. Stir the batter before each use as the water chestnut flour may settle.
- Once all layers are steamed, allow the cake to cool completely before unmolding and cutting.
- To achieve neat slices, use a clean, sharp knife for each cut without sawing motions.
- The cake should be springy, soft, and filled with the aroma of black sesame.
- Enjoy the nutritious and delicious cake.
Nutrition:
- 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