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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare white batter: mix 210ml coconut milk, 60g sugar, 18g rice flour, and 100g tapioca flour in a large bowl until sugar and flour dissolve completely, then sift once and set aside.
Watch out
Make sure the sugar and flour are completely dissolved when mixing, otherwise the steamed cake will have lumps and poor texture.
Prepare black batter: stir-fry 80g black sesame powder in a pot over medium heat for about 3 minutes until aromatic, pour in 200ml water and bring to a boil, then remove from heat. Sift to remove residue and extract 140ml black sesame juice. Add 60g sugar, 70ml coconut milk, 18g rice flour, and 100g tapioca flour, mix well, and sift once.
local_fire_departmentMedium heat, about 3 minutesWatch out
Stir continuously when frying the black sesame powder, otherwise it will easily burn and become bitter.
Add water to a wok, put in a steaming rack, cover and bring to a boil over high heat, while applying a thin layer of cooking oil evenly inside a 15cm x 15cm x 7cm square glass container.
local_fire_departmentHigh heatWatch out
The inner walls of the container must be evenly coated with oil, otherwise the cake will stick to the glass and cannot be removed intact.
Steam is extremely hot when opening the lid, be careful to avoid scalding your face and hands.
Start steaming layer by layer: pour the first black sesame batter layer into the bottom of the container, steam in the boiling wok over high heat for 4 minutes until set. Then alternately pour white and black batter layers, steaming each layer for 4 minutes over high heat, and steam the final layer for 8 minutes until completely cooked.
local_fire_departmentHigh heat, 4 minutes per layer (8 minutes for the final layer)Watch out
Stir the batter well before pouring each time and use consistent amounts for each layer, otherwise the thickness of the layers will be uneven.
After steaming, remove the layer cake and let it cool. Once completely cooled, gently loosen the four sides with your hands, then gently invert and unmold the whole cake onto a plate.
Watch out
The layer cake must be completely cooled before unmolding, otherwise it will be too soft and easily break or deform.
Be careful with your fingers when using a sharp knife to avoid cuts.
Wrap the long knife with cling wrap first, then evenly slice the layer cake into desired pieces and serve.
Watch out
The knife must be wrapped with cling wrap before slicing, otherwise the chewy cake will stick to the blade and ruin the clean cuts.
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