Honeycomb Black Sesame Steamed Cake

Taste: Sweet; Cooking method: Steaming; Time: One hour; Difficulty: Easy.

Steps to make Honeycomb Black Sesame Steamed Cake

Prepare all the ingredients. You can use paper cupcake molds or metal molds with non-stick coating.

Rinse the black sesame and drain the water.

Pour the black sesame and water into the rice cooker blender.

Select “sauce” mode, default speed is 6, time is 6 minutes, and start the blender.

The aroma of black sesame will come out from the steam hole during the grinding process, but it won’t splash out. When it’s done, there will be a beep sound and you can see that the black sesame has been finely ground without any large particles remaining on the cup wall.

Pour the ground black sesame liquid into a mixing bowl, add yeast and mix well.

Sift in the flour and granulated sugar, and stir to form a paste.

Pour the mixture into the paper cupcake molds, filling them about 4/5 full.

Let the mixture ferment for about 60 minutes in a temperature of around 30°C, until the volume of the mixture doubles.

Carefully move the paper cups to a steamer with warm water, and steam over high heat for about 8-10 minutes after the water boils. Adjust the time according to the size of the molds.

Turn off the heat, let the steamed cake simmer in the pot for a while. Remove the paper cups and let the steamed cake cool on a wire rack.

Use a suitable straw to poke holes in the steamed cake to create a honeycomb-like texture.