A delightful combination of black sesame soufflé and cold cake with a unique ink-like appearance.
Ink Linglong Matcha Mung Bean Black Sesame Soufflé Double Sandwich Cold Cake
I made another cold cake, matcha mung bean and black sesame soufflé, double stuffing, the fresh and milky matcha mung bean filling is paired with...
Ingredients
Black Sesame Soufflé
- 50gblack sesame powder
- 20gbutter
- 20gsugar
- 15gmilk powder
- 10gwhipping cream
Cold Cake
- 100gglutinous rice flour
- 30gcornstarch
- 30gsugar
- 200gmilk
- 20gsweet syrup
- 30gbutter
- 1pinchbamboo charcoal powder
How to make Black Sesame Soufflé and Cold Cake
Black Sesame Soufflé
Crush the black sesame seeds.
Add butter, sugar, milk powder, and whipping cream. Mix well and refrigerate until ready.
Cold Cake
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.
Tips & Tricks
Always wear gloves when handling cold cakes. PVC gloves are not suitable for eating crayfish, otherwise your hands will stick.
Before molding, coat the cold cake with enough cooked glutinous rice flour to prevent sticking to the mold.
It’s best to eat the cold cake fresh. If you can't finish it, freeze it. Do not refrigerate. Thaw at room temperature after freezing to maintain its condition.
FAQS
How do I store Black Sesame Soufflé and Cold Cake to maintain freshness?
To keep your Black Sesame Soufflé and Cold Cake fresh, it's best to freeze them if you can't finish them right away. Avoid refrigerating, as this can affect the texture. When you're ready to eat, simply thaw them at room temperature, and they will retain their deliciousness without hardening.
What are some suitable substitutions for ingredients in the Black Sesame Soufflé and Cold Cake recipe?
If you don't have black sesame powder, you can substitute it with ground almonds or sunflower seeds for a different flavor. For the butter, coconut oil or margarine can be used as a dairy-free alternative. Additionally, if you want to reduce sugar, consider using a natural sweetener like honey or maple syrup, adjusting the quantity to taste.
Is the Black Sesame Soufflé and Cold Cake recipe suitable for gluten-free diets?
This recipe contains glutinous rice flour, which is not gluten-free. However, you can substitute glutinous rice flour with a gluten-free flour blend or almond flour to make it suitable for gluten-free diets. Just ensure that all other ingredients are also gluten-free.
What are some pairing suggestions for serving Black Sesame Soufflé and Cold Cake?
Black Sesame Soufflé and Cold Cake pairs wonderfully with a cup of green tea or matcha for a delightful contrast. You can also serve it with a side of fresh fruits like strawberries or mangoes to add a refreshing touch to the dessert.
What is the cooking process for making Black Sesame Soufflé and Cold Cake?
To make Black Sesame Soufflé and Cold Cake, start by preparing the matcha mung bean paste and black sesame soufflé filling separately. Then, mix glutinous rice flour, cornstarch, and sugar with milk to create the cold cake dough. After steaming the dough, knead it until elastic, then shape it with the fillings. Finally, wrap the combined filling in the cold cake dough and mold it before serving.
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