This recipe yielded a pudding that was not as chewy or tender as I would have liked. I wanted to replicate the Black Sesame puddings you get at Dim Sum. This one was more dense and very filling. After one cube, I was done and wanted to go to take a nap.
The black sesame flavour was pretty good, but perhaps this pudding is best eaten warm and fresh. After refrigeration, the pudding became harder and wasn't as pleasant to eat cold. I hadn't tried resteaming the pudding after it was refrigerated, but it's worth a try to bring back the texture. I don't think I'd make this one again. I couldn't eat more than one cube because it was so filling.
BLACK SESAME PUDDING
(from Distinctive Snacks of Hong Kong)
1 1/2 oz (40 g) black sesame
8 oz (225 g) castor sugar
3 1/2 cups water
7 oz (200 g) rice flour
2 oz (50 g) waterchestnut flour
1/2 T oil
- Rinse, drain and air-dry the black sesame. Stir-fry in dry clean wok until golden brown. Grind in 6 oz(200 ml) water. Put through a sieve to form a fine solution.
- Dissolve castor sugar in 6 oz (200 ml) water
- Mix rice flour and waterchestnut flour with 2 cups (500 ml) water. Add oil and mix.
- Add the above 3 items together, mix well. Pour a thin layer of mixture to about 1/2 cm thick in a square tin. Steam over high heat for 3 minutes until set.
- Remove wok lid, pour in a second layer of mixture, steam for another 3 minutes. Repeat this process for 9 layers and then steam the whole pudding for 20 minutes.
- Remove from heat. Cool, unmould, slice and serve.
- Tip: mix sesame solution well before steaming.