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I love Black Sesame, it has this roasted and bitter flavour that works so well with a bit of sweetness. Maybe it’s because I feel like I can eat just a bit more. I have made quite a few black sesame dishes but still finding myself thinking what else can I make with it. I found this recipe from La Fuji Mama which came out really well!

Black Sesame Pudding (Adapted from La Fuji Mama)
Makes: 6-8 Servings
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Passive Time: 4.5 hrs

Ingredients
7g gelatin powder
1 1/2 tbsp cold water
60g black sesame seeds
1 tbsp caster sugar
580ml milk
60g caster sugar
230ml whipping cream
One tray of ice cubes
250ml cold water

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Method

1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.

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2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.

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3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.

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4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.

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5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.

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6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.

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7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.

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8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.

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9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.

10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.

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Black Sesame Pudding
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Roasted Black Sesame seeds are amazing and in a creamy pudding, it's the perfect combination.
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Black Sesame Pudding
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Roasted Black Sesame seeds are amazing and in a creamy pudding, it's the perfect combination.
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Ingredients
  • 7g Gelatin Powder
  • 1 1/2tbsp Cold Water
  • 60g Black Sesame Seeds
  • 1tbsp Caster Sugar
  • 580ml Milk
  • 60g Caster Sugar
  • 230ml Whipping Cream
  • 1Tray Ice Cubes
  • 250ml Cold Water
Servings: People
Units:
Instructions
  1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.
  2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.
  3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.
  4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.
  5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.
  6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.
  7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.
  8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.
  9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.
  10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.
Recipe Notes

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  • You can use black sesame powder instead of black sesame seeds but I find the flavour to be a bit lighter.
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These Almond Cookies are quite light that melt ever so slightly in your mouth. I’ve added in toasted almonds for that added little crunch inside which works a treat. It’s very easy to make and great for Chinese New Year but of course who wouldn’t want this all year round.

Almond Cookies (adapted from With love, from Little Nyonya by Baba Philip Chia)
Makes: 50 cookies
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
100g icing sugar
250g plain flour
1 tsp baking soda
1 tsp baking powder
50g ground almond
1/4 tsp salt
150ml vegetable oil
1 tsp vanilla essence
50g slivered almonds

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Method
1. Preheat oven at 175°C.

2. Place the slivered almonds onto a lined baking tray and bake for a 2 to 3 minutes or until slightly golden in colour and allow to cool.

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3. Chop the slivered almonds into small pieces and set aside.

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4. In a large bowl, sift in the icing sugar, plain flour, baking soda, baking powder, ground almonds and salt and mix together.

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5. Add in the vegetable oil and vanilla essence to the dry mix and mix well until it is mostly all combined.

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6. Mix in the chopped almonds until just combined.

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7. Either roll out the dough and use cookie cutters or just use your hands/food gloves and take a tablespoon sized piece of dough and roll into a ball. Place onto a lined baking tray and flatten it gently.

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8. Bake in the oven for 10 to 12 minutes or until the bottom of the cookies are slightly golden and cooked through.

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Almond Cookies
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These Chinese New Year favourites are great light and crisp-crunchy cookies, with a lovely almond smell and flavour to it!
Servings Prep Time
50cookies 10minutes
Cook Time
25minutes
Servings Prep Time
50cookies 10minutes
Cook Time
25minutes
Almond Cookies
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These Chinese New Year favourites are great light and crisp-crunchy cookies, with a lovely almond smell and flavour to it!
Servings Prep Time
50cookies 10minutes
Cook Time
25minutes
Servings Prep Time
50cookies 10minutes
Cook Time
25minutes
Ingredients
  • 100g Icing Sugar
  • 250g Plain Flour
  • 1tsp Baking Soda
  • 1tsp Baking Powder
  • 50g Ground Almond
  • 1/4tsp Salt
  • 150ml Vegetable Oil
  • 1tsp Vanilla Essence
  • 50g Slivered Almonds
Servings: cookies
Units:
Instructions
  1. Preheat oven at 175°C.
  2. Place the slivered almonds onto a lined baking tray and bake for a 2 to 3 minutes or until slightly golden in colour and allow to cool.
  3. Chop the slivered almonds into small pieces and set aside.
  4. In a large bowl, sift in the icing sugar, plain flour, baking soda, baking powder, ground almonds and salt and mix together.
  5. Add in the vegetable oil and vanilla essence to the dry mix and mix well until it is mostly all combined.
  6. Mix in the chopped almonds until just combined.
  7. Either roll out the dough and use cookie cutters or just use your hands/food gloves and take a tablespoon sized piece of dough and roll into a ball. Place onto a lined baking tray and flatten it gently.
  8. Bake in the oven for 10 to 12 minutes or until the bottom of the cookies are slightly golden and cooked through.
Recipe Notes

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  • The slivered almonds are optional but I love a bit of toasted chopped almonds in cookies
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When Chinese New Year comes along, it’s always the delight of receiving red packets and eating copious amounts of food and snacks. One of my favourite snacks is the melt-in-your-mouth Peanut Cookies and honestly it’s difficult to just stop at one. It’s also very easy to make with very few ingredients. I found a fantastic recipe by Alan Ooi in his book In Love With Cookies, which I do recommend taking a look at his book because there is a great number of yummy cookie recipes in there to try.

Peanut Cookies (by Alan Ooi)
Makes: 120 cookies
Preparation Time: 10 minutes
Cooking Time: 40 minutes

Ingredients
450g peanuts
230g peanut oil
250g caster sugar
1/2 tsp salt
450g plain flour

Glazing
2 egg yolks

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Method
1. Preheat oven to 165°C.

2. In a blender, grind the peanuts into a powder. Being careful not to over grind as it will turn into a soft paste.

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3. Place all the ingredients into a blender. Blend until well combined.

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4. Divide the dough into small round pieces. Arrange in a baking tray and brush a layer of egg yolk on top of the cookies.

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5. Bake in the oven for 20 to 25 minutes or until light golden brown.

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Peanut Cookies
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A favourite for Chinese New Year celebrations that you can have all year round now. Lovely peanut flavour and when you bite into it, just melts away.
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Peanut Cookies
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A favourite for Chinese New Year celebrations that you can have all year round now. Lovely peanut flavour and when you bite into it, just melts away.
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Ingredients
  • 450g Peanuts
  • 230g Peanut Oil
  • 250g Caster Sugar
  • 1/2tsp Salt
  • 450g Plain Flour
Glazing
  • 2 Egg Yolks
Servings: cookies
Units:
Instructions
  1. Preheat oven to 165°C.
  2. In a blender, grind the peanuts into a powder. Being careful not to over grind as it will turn into a soft paste.
  3. Place all the ingredients into a blender. Blend until well combined.
  4. Divide the dough into small round pieces. Arrange in a baking tray and brush a layer of egg yolk on top of the cookies.
  5. Bake in the oven for 20 to 25 minutes or until light golden brown.
Recipe Notes

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  • You can also add a peanut on top of each cookie before baking for extra bite and decoration.
  • If you find the dough quite soft, just leave it for 10 to 30 minutes until it firms up a bit.
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One weekend, I was in a black sesame mood and went through a number of black sesame recipes. I found this recipe from WendyinKK and it these came out amazingly well. Bold black sesame flavour, light and slight buttery texture of shortbread. Shared these among friends and family and had great feedback too!

Black Sesame Cookies (By WendyinKK)
Makes: 75 cookies
Preparation Time: 5 minutes
Cooking Time: 25 minutes

Ingredients
100g salted butter, softened
60g icing sugar, sifted
120g plain flour, plus extra for rolling out dough
50g black sesame powder
black and white sesame seeds for decoration

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Method
1. Preheat oven to 170°C.

2. In a mixer, whisk butter and sifted icing sugar until light and fluffy.

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3. Sift in the plain flour and black sesame powder and mix until combined.

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4. Leave the mixture for 15 minutes.

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5. Roll out the dough to desired thickness and use a cookie cutter to cut out the cookies and sprinkle sesame seeds on top. Place onto a lined baking tray.

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6. Bake in the oven for 15 minutes or until edges are just slightly browned. Leave to cool.

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Black Sesame Cookies
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These cookies have amazing black sesame flavour, not too sweet and are so light and crisp.
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Black Sesame Cookies
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These cookies have amazing black sesame flavour, not too sweet and are so light and crisp.
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Ingredients
  • 100g Salted ButterSoftened
  • 60g Icing SugarSifted
  • 120g Plain Flour
  • Extra Plain FlourFor rolling out dough
  • 50g Black Sesame Powder
  • Black & White Sesame SeedsFor decoration
Servings: cookies
Units:
Instructions
  1. Preheat oven to 170°C.
  2. In a mixer, whisk butter and sifted icing sugar until light and fluffy.
  3. Sift in the plain flour and black sesame powder and mix until combined.
  4. Leave the mixture for 15 minutes.
  5. Roll out the dough to desired thickness and use a cookie cutter to cut out the cookies and sprinkle sesame seeds on top. Place onto a lined baking tray.
  6. Bake in the oven for 15 minutes or until edges are just slightly browned. Leave to cool.
Recipe Notes

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  • If you can't find black sesame powder, you can grind your own black sesames. Toast the sesame seeds on low heat until fragrant and leave to cool before placing in a food processor.
  • If you don't have salted butter, you can substitute with just less than 1/8 tsp of salt and the same amount of unsalted butter.
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I came across tea flavoured jelly in one of these Taiwanese Dessert spots and I thought what a lovely idea that was. There is this subtle tea flavour with a bit of sweetness, and that slight bitterness to balance. Combined with some lychees, it becomes this refreshing and easy dessert for a nice hot day.

Oolong Tea Jelly with Lychees
Serves: 6
Preparation Time: 5 mins
Cooking Time: 5 mins

Ingredients
10g oolong tea leaves
2 tsp (5g) agar agar
2 cups (500 ml) water
2 tbsp (25g) sugar
1 can (230g) lychees, in syrup

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Method
1. Place the tea leaves into a tea filter bag, and add bag with the agar agar and water into a small saucespan on medium-high heat.

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2. Whisk mixture until it starts to boil and the agar agar powder has dissolved.

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3. Add the sugar and turn down to low heat.

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4. Once all dissolved, strain the mixture to remove any excess tea leaves. Then, pour into moulds or a baking tray if you prefer to slice it afterwards.

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5. Place the moulds/tray into the fridge for 20 minutes or until set.

6. To serve, pop out the jellies (or cut the jelly into cubes if in a tray) and serve with lychees and add a few tablespoons of the lychee syrup.

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Oolong Tea Jelly with Lychees
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A refreshing, and not overly sweet jelly treat that is perfect for summer and spring.
Servings Prep Time
6 5minutes
Cook Time Passive Time
5minutes 20minutes
Servings Prep Time
6 5minutes
Cook Time Passive Time
5minutes 20minutes
Oolong Tea Jelly with Lychees
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A refreshing, and not overly sweet jelly treat that is perfect for summer and spring.
Servings Prep Time
6 5minutes
Cook Time Passive Time
5minutes 20minutes
Servings Prep Time
6 5minutes
Cook Time Passive Time
5minutes 20minutes
Ingredients
  • 10g Oolong Tea Leaves
  • 5g Agar Agar Powder
  • 500ml Water
  • 25g Sugar
  • 230g Canned Lycheesin Syrup
Servings:
Units:
Instructions
  1. Place the tea leaves into a tea filter bag, and add bag with the agar agar and water into a small saucespan on medium-high heat.
  2. Whisk mixture until it starts to boil and the agar agar powder has dissolved.
  3. Add the sugar and turn down to low heat.
  4. Once all dissolved, strain the mixture to remove any excess tea leaves. Then, pour into moulds or a baking tray if you prefer to slice it afterwards.
  5. Place the moulds/tray into the fridge for 20 minutes or until set.
  6. To serve, pop out the jellies (or cut the jelly into cubes if in a tray) and serve with lychees and add a few tablespoons of the lychee syrup.
Recipe Notes

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  • You can substitute the oolong tea for any other tea of choice. I recommend jasmine tea but would adjust slightly depending on preference of tea flavour.
  • If you prefer to have the jellies on its own, you can double the sugar in the recipe for something a bit sweeter.
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