Black Sesame Chocolate Ruffle Milk Pie

Cut 1/2 cup butter into 1-inch chunks and melt it over the stovetop or in a microwave. (If you use a microwave, make sure you heat it at 10 second intervals and check on it before adding another 10 seconds so it doesn't splatter). Set the melted butter aside.

Use a 9-inch pan and butter it or line it with parchment paper.It's important that you use a pan that is 9-inches or larger with a height of at least 2 inches so that the chocolate filling doesn't overflow or get too high - which will reduce the amount of crispy phyllo exposed by half.

Get a large kitchen towel or some paper towel and wet it. Wring it out really well so that it is damp but not soaking wet. Remove the phyllo pastry from the packaging and cover it with the damp towel.

Take 1 sheet of phyllo pastry and brush it liberally with melted butter. Take another sheet of phyllo pastry and lay it on top of the buttered one and brush melted butter on it liberally as well.

Gently pinch the pastry into ruffled folds on the 2 ends and the middle.

Gently spiral it into a coil and tuck the end underneath the bottom so that the bundles sit higher (this is to expose more of the phyllo pastry during baking for more crispiness!) I like to also gently pull up the middle of the coil as well to make it sit slightly higher.

Set the bundle in the pan.

Continue this process until you have 5 bundles in the pan. Make sure to leave a small space in the middle where you can easily pour the chocolate filling in without getting it on top of the ruffled bundles.

Use the remainder of the butter and brush the tops of each phyllo bundle until there is a light layer of butter on it. You may need to heat up some more butter if there is not enough.

Pre-heat the oven to 350F (180C).

Put it in the oven and bake it for 25-30 minutes until it is slightly golden and crispy at the tops.

Remove it from the oven and let it slightly cool while you make the Black Sesame Chocolate Filling. (Leave the oven on, we will still need to use it.)

In a food processor, blitz 1/3 cup black sesame seeds until it is a fine powder.

In a large bowl combine 1 egg, 1 cup sweetened condensed milk, 1/3 cup cocoa powder, 1/2 cup milk1 ½ teaspoon cinnamon, 1/4 cup sugar, 1 tablespoon vanilla extract, and the blitzed sesame seeds and mix well.

In a separate small bowl, combine 2 ½ tablespoon glutinous rice flour and 3 tablespoons milk, and mix until it has dissolved into the milk and it is smooth.

Add the glutinous rice flour slurry you just made to the Chocolate Filling and mix everything well.

Gently pour 1/2 the chocolate filling into the pan with the phyllo bundles in the area where you left a little space. (In my example, I left it in the middle.) Be careful not to get any on top of the phyllo pastry bundles.

Gently lift each bundle 1/2 inch up one at a time and tilt the pan to get the chocolate filling underneath each bundle to evenly get the chocolate filling throughout the dessert. If the pan is still hot, make sure to use oven mitts so you don't burn yourself when you are tilting the pan!

Pour in the remainder of the filling through the openings and put the pan back in the oven

Bake for an additional 25-30 minutes until the phyllo is golden brown and the chocolate filling doesn't jiggle when you gently wiggle it.

Lightly drizzle with some condensed milk or dust with powdered sugar on top and serve fresh while it is crispy.