Chinese Sesame Roll (芝麻卷)
Chinese sesame rolls are a very traditional dessert during yum cha. I decorated my sesame roll with a sakura flower from Japan, which is also known as a cherry blossom.
- 100g sesame powder
- 100g water chestnut powder
- 20g cornstarch
- 20g wheat starch
- 1 tbsp vegetable oil
- 90g rock sugar
- 570ml water
- Melt the rock sugar with 200ml of water. Add the remaining water to the sesame powder along with the water chestnut powder, cornstarch, wheat starch and the oil.
- Gradually add the hot sugar liquid to the sesame mixture and combine well. Sieve to remove any residue.
- Prepare an 8 x 8” square pan. Pour a thin layer of the sesame mixture and steam over high heat for about 3 minutes.
- Remove from the steamer and let it sit and cool. Roll into a log and cut to serve.
Chinese Peanut Roll (花生卷)
For a little twist, I substituted the sesame with peanut powder and replaced a portion of the rock sugar with brown sugar for the colour. I also decorated it with dried osmanthus. This version turns out to be slightly softer and a little chewier.
100g peanut powder
100g water chestnut powder
20g wheat starch
1 tbsp vegetable oil
50g rock sugar
30g brown sugar
- Repeat the steps above. Melt the rock sugar and brown sugar with 200ml of water and replace the sesame powder with peanut powder.
- Steam for 4 minutes instead of 3 minutes.