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!
7g gelatin powder
1 1/2 tbsp cold water
60g black sesame seeds
1 tbsp caster sugar
60g caster sugar
230ml whipping cream
One tray of ice cubes
250ml cold water
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.
I love a fluffy chiffon cake and I love trying interesting flavours to go with it. I’ve had a vanilla and rose water cupcake before and it was lovely, the subtle rose water makes for a deliciously fresh cupcake. Now here’s my very pink Rose Chiffon Cake adapted from my Orange Chiffon Cake.
Rose Chiffon Cake with Vanilla Buttercream
Makes: 1 cake
Cooking Time: 50 minutes
Preparation Time: 10 minutes
Rose Chiffon Cake
190g plain flour
1/2 tsp salt
2 tsp baking powder
80ml vegetable oil
1/2 tbsp rose water
1 tsp pink colouring
60g caster sugar
6 egg yolks, large
6 eggs whites, large
1/2 tsp cream of tartar
100g caster sugar
Vanilla Buttercream Frosting
300g icing sugar
225g salted butter
1 tsp vanilla extract
1/8 tsp pink colouring
Rose Chiffon Cake
1. Preheat oven to 170°C.
2. Sieve the plain flour, salt and baking powder into a medium sized bowl.
3. Add the vegetable oil, water, rose water, pink colouring, sugar and egg yolks into the dry ingredients and mix until just combined.
4. Whip the egg whites and once it starts to bubble add the cream of tartar.
5. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.
6. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
7. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle) and then place in the oven for 30 to 40 minutes. Poke a skewer into the middle of the pan and if it comes out clean, it’s done!
8. Remove from the oven when done, and flip it upside. If the cake has risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.
9. Allow the cake to cool until room temperature.
1. Beat the butter and sifted icing sugar until light and fluffy.
2. Add in the vanilla extract and colouring until combined and smooth.
3. Frost the cooled chiffon cake all over.
These little Lemon Meringue Tarts are so adorable and bite sized, so it’s great to serve at parties. This recipe from A Table For Two (Billy Law) uses Meyer Lemons which I believe are sweeter, but fret not, your common supermarket lemons can also be used!
Mini Lemon Meringue Tarts (Recipe by Billy Law)
Makes: 20-24 mini tarts
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Passive Time: 2 hours
125g chilled unsalted butter, cut into cubes
30g caster sugar
200g plain flour, plus extra for dusting
pinch of salt
60ml chilled water
zest of 2 lemons
230ml lemon juice (from about 3 lemons)
3 egg yolks
240ml heavy cream
115g caster sugar
3 egg whites
150g caster sugar
1. To make the pastry, put all the ingredients, except the water, into a food processor and pulse until it resembles breadcrumbs.
2. Slowly pour water in a steady stream while still pulsing, until it comes together and forms a rough dough.
3. Place the dough out onto a floured surface and gently gather all loose crumbs together to form a smooth firm dough. Flatten the dough into an inch thick , wrap in plastic wrap and place in the refrigerator for at least 1 hour.
4. To make the lemon curd, add lemon zest, juice and sugar in a medium saucepan and heat over medium high heat to the boiling point and sugar has dissolved, then remove from heat.
5. Whisk yolk together in a mixing bowl, then slowly pour the hot mixture in a stream into the yolk while keep whisking until combined. Add the heavy cream to the mixture, stir and then pour it back into the saucepan.
6. Place saucepan over medium heat, keep stirring with a wooden spoon until the mixture thickens, it will take about 15 minutes. Test it by coating the back of the wooden spoon with the curd, and draw a line with your finger, if the line stays clean then the curd is thick enough and is ready. Pour the curd into a bowl and let it cool completely. Wrap in plastic wrap and transfer to refrigerator until ready to be used.
7. Roll the chilled pastry on a floured surface to about 2mm thick. Use a 3-inch ring cutter, cut dough into small round discs then line the tin, press down firmly with fingers. Place the tin in the refrigerator for 20 minutes and pre heat oven to 200°C.
8. Blind bake the tart cases for 15-20 minutes. Once cool enough to handle, remove tart cases from the tin and let it rest on a wire rack.
9. Fill a piping bag with lemon curd, then pipe into each tart case and let it set in the refrigerator.
10. To make the meringue, add sugar and water in a small saucepan and bring to boil over medium-high heat. Use a thermometer to measure the temperature of the sugar syrup and have the egg white inside the bowl of an electric stand mixer on standby.
11. Once the temperature of the sugar syrup reaches 115°C, start whisking the egg whites on medium speed until soft peaks.
12. When the sugar syrup reaches 121°C, remove from heat and let the boiling bubbles settle a little bit, then gently and slowly pour the hot sugar syrup down the side of the mixing bowl into the egg white. Make sure the sugar syrup doesn’t catch on the whisk and crystallised. Keep whisking the meringue until the bowl is cool to touch and the meringue is now smooth, satiny and glossy. Fill a piping bag with the meringue.
13. Pipe the meringue onto the top of the lemon curd until it is completely covered. Use a kitchen blowtorch to light scorch the meringue all over.
Chocolate mousse is so easy to make and it’s such a lovely treat and you want to indulge just a little. I recommend using decent quality dark chocolate to make this as that will make a big difference in taste! Once you have the basic method down pat, experiment with some alcohol or coffee for a bit of a kick.
Chocolate Mousse (Taste.com.au)
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Passive Time: 1 hr 15 minutes
300g good-quality dark chocolate, roughly chopped
45g caster sugar
1 tbsp good-quality cocoa powder, sifted
300ml thickened cream
1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and sugar in a large bowl and beat with a mixer for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
4. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with strawberries.
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
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
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.