Black Sesame Soufflé and Cold Cake

Crush the black sesame seeds.

Add butter, sugar, milk powder, and whipping cream. Mix well and refrigerate until ready.

Mix glutinous rice flour, cornstarch, and sugar evenly. Add milk, stir evenly, and sift.

Wrap the bowl with plastic wrap, poke holes with toothpicks, boil water, and steam for about 15 minutes (or microwave on high heat for 3 to 4 minutes).

Add butter and sweet syrup while hot. Stir with a spatula.

Wait until it is no longer hot, then knead the butter in with your hands.

Pull the dough repeatedly for about 5 to 10 minutes to make it elastic.

Take 1/3 of the cold cake dough, add a little bamboo charcoal powder, and knead it into black and gray.

Divide the white cold cake dough into 30g balls and roll into rounds. Divide the black and gray cold cake dough into 15g balls and roll into rounds.

Combine one part of the white dough and one part of the black-gray dough. Knead randomly a few times to form an ink shape and roll into a round shape.

Divide the black sesame soufflé filling into 12g pieces and roll into rounds. Divide the mung bean filling into 25g pieces and roll into rounds.

Wrap each portion of the mung bean filling with a portion of the black sesame soufflé filling and roll into a round shape.

Wrap the combined filling with the ink cold cake dough. Coat with enough cooked glutinous rice flour, press into a mold, and wrap in plastic wrap to prevent drying.