Ingredients: 6 ramekins

2 tablespoons of Carwari Organic Extra Virgin Sesame Oil
200ml of Soymilk
200g of wheat flour
2 teaspoons of baking powder
2 tablespoons of Carwari Organic White Hulled Tahini
4-5 tablespoons of Carwari Organic Agave Nectar (Dark)
Proper amount of dried sultana (Optional)

Directions:

1. Mix all ingredients together well.

2. Pour the dough into ramekins (pour up to about 50% of each container) and sprinkle dried sultanas over the dough, if you like.

3. Steam them at a high heat with a steam cooker (or bamboo steamer) for 15 to 20 mins. (Check the cooking time for your steam cooker beforehand as the time needed to steam is depends on the size of a cooker)　
*If you do not have a steamer, you can substitute with a pot filled with water and a steam plate (a plate with holes to allow steam to pass).

4. Insert a bamboo skewer into the dough to check if it is cooked. If the skewer comes out dry it is ready to eat. If the dough sticks to the skewer, you need to cook them a little bit more.

Cooking Tips:

• If you are not going to have the steamed cakes right away, leave them in steamer for another five minutes. As it gets gooey, do not leave them more than five minutes. Wrap the cakes or put them into an airtight container in case you wish to have them afterwards.
  
• For Black Tahini steamed cakes use Carwari Organic Black Tahini instead of Unhulled White Tahini.
  
• If you desire, you can use milk or eggs instead of soymilk.
  
• As this recipe uses no eggs and dairy products, it can be less sweet. If you feel like adding more sweetness, pour Carwari Organic Agave Nectar or honey on top.