Pastry Series: Layered Black Sesame Coconut Cake

First, prepare all the ingredients listed above.

To make the coconut layer, mix the ingredients in a bowl and stir well. Then sift at least once for a finer texture. The coconut mixture only needs to be raw since it is already thick enough.

Toast 130 grams of sesame seeds in a pan over low heat until fragrant.

Add 800 grams of water and blend until smooth, then strain.

To create the black sesame layer, combine 500 grams of the sesame juice with 150 grams of arrowroot powder and mix well, then strain. Combine the remaining 300 grams of sesame juice with 150 grams of rock sugar in a pot and cook over medium-low heat until the sugar is fully dissolved. Once slightly cooled, quickly stir in 3-4 tablespoons of the arrowroot-black sesame mixture. Next, pour the black sesame syrup into the arrowroot-black sesame mixture, stirring continuously as you do so, to create a cooked mixture.

Bring water to a boil in a pot, then place the mold inside. It's recommended to lightly grease the mold to facilitate easy removal later. Alternate pouring the black sesame mixture and the coconut layer, ensuring that each layer has set before pouring the next; otherwise, they may mix together. Consider using two disposable cups to keep each layer uniform. Allow extra time for the final layer.

Once the black sesame layers have cooled completely, gently loosen the edges with your hand for easy removal. It's advisable to grease the knife before cutting to prevent sticking.

The layered black sesame cake looks stunning and has a delightful chewy texture.