PREPARATION

1. To make Gula Melaka syrup, add 2 parts Gula Melaka to 1 part water and boil to 110 °C. Cool to room temperature.
2. Add extra virgin coconut oil, Gula Melaka syrup, glycerine, light corn syrup and black sesame oil into a mixer bowl.
3. Add whey protein isolate, black sesame powder and white sesame seeds. Mix slowly at low speed for 3 mins until well incorporated.
4. Knead the black sesame dough to soften it slightly.
5. (a) For Sesame Protein Bar:
   Portion and shape the dough into 12 g per piece in the form of a small bar shape (4.5 cm length x 1.5 cm width x 1.5 cm height).
   

   (b) For Sesame Protein Cube:
   Portion and shape the dough into 12 g per piece in the form of a cube (2 cm x 2 cm x 2 cm).

6. Coat the sesame bars / cubes with toasted white sesame seeds before serving.