Have you ever seen a sesame plant? I never had any idea how sesame seeds come about until I went to the village of Wuyuan in Jiangxi province, China. Wuyuan is hailed as the most beautiful village in China and I have gone to witness first hand the pretty landscapes that were much talked about.

As I walked along the ancient town, I noticed there were stalks of paddy or wheat looking grains being dried under the sun. I asked one of the village ladies what those were and she told me that those are black sesame plants. The sesame seeds are inside the pods. So they dry them under the sun, then remove the black sesame seeds from the pods.

My mother and I were pretty amazed by this random discovery. We have always heard this myth about black sesame being dyed black from white sesame seeds. Witnessing this first hand made us sigh in relief. It is safe to eat black sesame! It is not made with artificial black colouring! Black sesame plants actually exists.

I love black sesame desserts. So I can now rest assured as I make my dessert that they are natural and healthy. Below is my black sesame pudding recipe that you can whip up in just 5 minutes.

Durian Kuih in Handcrafted Pandan Cups

Durian. A thorny issue for many. Some love it for it’s rich and complex flavours, described as sweet, creamy, bittersweet, intense or buttery. Others stay far away from the disgusting, pungent, nauseating fruit that wrecks havoc in hotels, airplanes and confined spaces. When Western friends who have never tried the fruit ask me how durian tastes, I describe it like this: smells like onions but tastes like custard, imagine eating onion custard.

I like custard. So when I saw some Hoen Kwe flour in the cupboard, I decided to use the extra durians to make this custardy durian dessert. Hoen Kwe flour is a type of mung bean flour mixture mostly made in Indonesia. It is cooked and left to set into a pudding-like texture and best served cold. It is usually sold in small little packs of 100 grams. And it comes with instructions on the pack itself. I am adding durian into the mix for this durian delight, only for durian lovers. It actually tastes stronger than pure durian itself. 

Learn how to fold pandan cups in this video too


  • 1 pack Hoen Kwe flour
  • 3 cups coconut milk
  • 1/2 cup durian flesh
  • 1/2 cup sugar
  • 1/2 tsp salt

This recipe can fill up approximately 30 pandan cups. If you did not make enough pandan wrappers, just pour the remaining mixture into a tray. Let it set, chill in the fridge and then cut into pieces for serving.


  • If you are using thick coconut milk or coconut cream from a pack, dilute it with water to make up to 3 cups. You want the mixture to be milky, not too creamy. Then cook the mixture to a thick, goopy consistency.
  • Make sure the dessert is properly chilled before serving. It needs to be cold for that refreshing taste.