Chewy souffle cake with black sesame filling

Chewy souffle cake with black sesame filling

This is another version of chewy souffle cake, this time with a sweet filling, like a modern fluffy and dry version of traditional black sesame dumpling.

Makes 10 cakes:

Sticky rice flour 80gm

Almond flour 30gm

Sugar 15gm

Coconut oil 40gm

Coconut milk 100gm

Egg white 4

Pinch of salt

Sugar 15gm

Black sesame paste

Honey

1. Mix rice, almond flour and sugar, rub in coconut oil, stir in coconut milk to form a thick paste.

2. Whisk egg white, add progressively the salt and sugar, whisk until soft peak. 

Add captionChewy souffle cake with black sesame filling

3. Mix gently egg white into flour mixture, put a spoonful into each of the the cup cake tin. Bake at 180˚C for 12 minutes.

Chewy souffle cake with black sesame filling

4. Add honey to black sesame paste to sweeten it. 

Chewy souffle cake with black sesame filling

5. Add a spoonfull of black sesame mixture in the middle of each cake, cover with the remaining flour and egg white mixture. Bake at 180˚C for 20 minutes. 

Chewy souffle cake with black sesame filling