Steam Black Sesame Cupcakes

I spent the whole morning making all these kueh for my mum to bring for her gathering. Since her friends had cravings for all kinds of local kueh delight, I come out of these 4 kinds of kueh, which I think is simple enough to make within the short hours that I had.

I made the Coconut Sugar & Rose Flavour Pak Tong Koh(玫瑰白糖糕) follow by the Steam Tapioca Cake and Black Sesame Cupcakes. Making the Steam Tapioca Cake is the most time consuming one, because you need to grate the Tapioca and do all the mixing and pouring…. But after all I am very satisfy with my end products. I invent the Rose Flavour Pak Tong Koh according to my husband request. As he told me that he had actually eaten something similar when he was young so he suggest maybe can drop in some “Rose Water” to enhance the fragrant of the kueh.


As for this Black Sesame Cupcakes, I saw a few blogs and some people in the M4M forum done it before. So after searching high and low for the Black Sesame Spread, I finally got hold of a bottle to test out this recipe. At first, I still thought it would taste sort of like those “Ji Dang Gao, 鸡蛋糕” but the end-result was so different. To me, it taste more like those “Fa Gao, 发糕” which is a bit towards those kueh texture. I am not sure how actually was it taste like, maybe mine was not the correct texture. Do give it a try if you like Black Sesame……. It’s really something different…..