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Black Sesame & Red Bean Cake

Black Sesame & Red Bean Cake

Get creative with two unique ingredients, black sesame and red beans. The flavor combination blended with a creamy and elegant cake. Perfect as a gift or birthday cake!

 

Black Sesame Cake Ingredients:

250 g Haan Cake Mix Chiffon Vanilla

275 g eggs

38 g coconut milk

2 g pistachio essence

75 g black sesame seeds (toasted and ground)

20 g oil

Method:

  1. Prepare a 16 cm chiffon pan. Preheat oven to 180°C.
  2. Pour Haan Cake Mix Chiffon Vanilla, eggs, coconut milk, and pistachio essence into a mixing bowl and mix until fluffy. 
  3. Slowly add the black sesame seeds and vegetable oil, and mix gently until combined.
  4. Pour the batter into the prepared pan, spread evenly, and bake for 40 minutes, until done. Remove from heat and let cool.

Red Bean Filling Ingredients:

200 g cream cheese (room temperature)

50 g Haan Fiesta Icing Sugar

½ lemon juice

Lemon zest to taste

300 g Haan Whiptopp (whipped)

50 g Colatta Couverture White Chocolate

250 g nuts (coarsely chopped)

Red food coloring to taste

How to Make:

Pour the cream cheese and Haan Fiesta icing sugar into a mixing bowl, then stir until the cream cheese is smooth. Add the lemon juice and zest and stir until combined.

Add the whipped cream and mix well. Add the melted Colatta Couverture White Chocolate and stir again until combined.

Add the red beans and dark red food coloring to taste, then mix well and set aside.

 

Black Sesame Cream Ingredients:

 

200 g Haan Whippet

 

300 g ice water

 

80 g Colatta Glaze White

 

50 g black sesame (roasted)

 

Black food coloring to taste

 

Method:

 

Beat the Haan Whippet and ice water until fluffy, remove from heat, and set aside.

In a separate bowl, combine Colatta Glaze White, black sesame, and black food coloring. Stir until smooth. Pour over the whipped cream mixture and stir until combined.

 

Assembly:

 

Slice the black sesame chiffon cake into thirds. Spread the coconut pandan syrup evenly over one portion. Pour the red bean filling mixture evenly over the top. Repeat this process for all three portions of the chiffon cake. Refrigerate until firm.

Remove the cake from the mold and cover with black sesame cream. Decorate with desiccated coconut, flowers, and chocolate ornaments.


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