純正芝麻糕 Sesame Pudding

黑芝麻(炒香)120克

清水850毫升

馬蹄粉130克

冰糖200克

芝麻油2茶匙


1.黑芝麻用篩清洗乾淨,去除沙石,隔乾水,用白鑊以中慢火兜炒至香透(約8分鐘)。

2.芝麻加清水300毫升同放攪拌機內先攪拌至幼滑,再加入清水300毫升攪拌,用篩過濾,隔去芝麻渣。

3.馬蹄粉與清水250毫升調成粉漿,用篩過濾。

4.將冰糖、芝麻油和芝麻漿煮溶,煮時要不時攪動,離火,即時注入馬蹄粉漿內拌成稀糊狀。

5.把芝麻漿倒入一個20厘米已掃油糕盤內,以大火蒸約60分鐘,凍透後便可切件享用。



roasted black sesame 120g

water 850ml

water chestnut powder 130g

rock sugar 200g

sesame oil 2 tsps


1.Use a sieve to rinse black sesame to remove dirt and drain well. Toast on a dry wok without oil by medium heat for 8 minutes until fragrant.

2.Put sesame and 300ml water into a blender and blend until smooth. Add in 300ml water then blend and sift.

3.Mix water chestnut powder and 250ml water to batter and sift.

4.Mix and heat rock sugar, sesame oil and sesame paste until the sugar dissolved, stir occasionally. Remove from heat and stir in water chestnut batter and mix to combine.

5.Pour the mixture into a 20cm greased cake pan and steam over high heat for 60 minutes. Slice after cool and serve.


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