This is a great dessert to make, to nourish the body. Full of essential minerals, this bowl of black goodness will also improve your bowels and supposedly reduces white hairs.
The downside is it is rather ‘heaty’ and cannot be taken too frequently.
Black sesame paste
- 200 grams organic black sesame seeds
- 1 tbsp organic white sesame seeds
- 200 grams long-grained rice, soaked overnight and drained
- 1 litre of water
- Pinch of salt
- Rock sugar
- Roast both sesame seeds over low fire until the white sesame seeds turns light brown. Remove from heat and let cool.
- Roast rice over low fire for 10 minutes.
- Grind sesame seeds with rice till fine texture. I used a coffee grinder.
- Add sesame seeds mixture into a pot, together with 1 litre of water. Mix well.
- Turn on to medium low fire and cook for about 1 hour, stirring once a while for the first 40 minutes and stirring constantly for the last 20 minutes. The final texture should be like porridge, though not as thick as the black sesame paste you can buy outside.
- Add salt.
- Add rock sugar to taste.
A chance visit on a post at Aunty Yochana’s blog about a steamed fudge cake piqued my interest. It looked really good. Unfortunately, no recipe was posted so I tried to hunt for one.
The majority of the posts I found were baked fudge cakes and most of the steamed chocolate cake posts were about the infamous steamed chocolate “Lana-like” cake that I had made a long while ago.
Undeterred, I adapted from a baked fudge cake recipe that I found quite interesting. The result is a dense chocolaty cake that still managed to be soft.
Steamed chocolate fudge cake (adapted from RecipeTin Eats)
- 240 grams dark chocolate
- 105 grams caster sugar
- 105 grams dark brown sugar
- 250 grams unsalted butter
- 312 ml milk
- 1/2 tsp salt
- 1 tbsp instant coffee granules
- 60 ml grapeseed oil
- 2 eggs
- 265 grams all-purpose flour
- 45 grams cocoa powder
- 1 tsp baking powder
- Line a 8 inch square pan. Prepare a steamer with enough water to boil for 70 minutes.
- Sift flour, cocoa powder and baking powder into a bowl. Set aside.
- Melt chocolate, both sugars, butter, 1/2 of the milk, salt and instant coffee granules over a simmering pot of water.
- Remove from heat and add in remaining milk. Whisk well.
- Add in oil. Whisk well.
- Add in eggs, one at a time. Whisk well.
- Add in dry ingredients all at once. Mix in until just combined.
- Pour batter into prepared pan, cover top with foil to prevent water from dripping into the cake. Steam for 70 minutes, or until a skewer in the middle of the cake comes out clean.
- Cool completely before frosting.
Chocolate frosting (adapted from Delia Online)
- 125 grams light brown sugar
- 170 grams milk
- 125 grams dark chocolate
- 50 grams butter
- 1/2 tsp vanilla extract
- 1 tsp vegetarian gelatine
- 10 grams hoen kwe flour
- Add sugar, milk, gelatine and hoen kwe flour in a saucepan over medium heat. Whisk until sugar dissolves.
- When mixture starts to boil, turn off heat.
- Add in chocolate, butter and vanilla extract. Whisk well to combine.
- Let cool completely, then chill in fridge for 2 hours before using.
Super duper moist chocolaty goodness. A slice goes a very long way.
- I used 60% dark chocolate.
- If not frosting the cake, increase both sugars to 130 grams.
- The frosting was not the pudding type I expected. Rather, it is kind of liquid, though good enough to stay on the cake and not dribble everywhere. If substituting, do note that the vegetarian gelatine is not as strong as normal animal/fish gelatine and agar agar.
- Hoen kwe flour is flavored green bean/pea flour.
This is a crunchy tasty cookie that everyone will love!
Cornflake cookies (adapted from anncoo journal)
- 250 grams salted butter
- 175 grams icing sugar
- 1 egg
- 1 tsp vanilla extract
- 350 grams all-purpose flour
- 1 tsp baking powder
- 200 grams cornflakes
- 100 grams mini chocolate chips
- Prepare 2 pans lined with greaseproof paper. Preheat oven to 160 C.
- Whisk flour and baking powder in a medium bowl. Set aside.
- Beat butter with icing sugar until pale in color.
- Add in egg. Mix well.
- Add in vanilla extract. Mix well.
- Add in flour. Mix until just combined.
- Add in cornflakes and chocolate chips. Mix until just combined.
- Scoop out dough using a tablespoon. Place on prepared pan and bake for 15-20 minutes until golden brown.
- Cool completely before storing in an airtight container.