In a pot, combine oil, sugar, salt, and milk. Heat over medium‑low until it comes to a boil.

Add sifted cake flour, mix and stir continuously until smooth.

Keep on medium‑low heat, add tapioca flour, and stir until it forms a glossy dough.

Remove from heat, add room‑temperature eggs, and stir until smooth.

Mix in black sesame seeds evenly.

Transfer the batter into a piping bag.

Pipe out the batter for about 3 cm in size.

Wet your finger with water to smooth out the little tips of the batter.

Bake at 175 °C for 18–20 minutes.

Best enjoyed while warm!