Cook It is a monthly column that features recipes designed by Beijing chefs specifically for the average Beijing kitchen. In other words, you can actually cook this stuff yourself.

At Migas, chef Aitor Olabegoya has a diner whose favorite dessert is the Chinese black sesame pudding and requested the famed chef of Spanish cuisine to make it for him. Olabegoya’s muse told him he could do a lot better and inspired him to create a symphony of contrasting flavor and color — the black sesame sweet moment. This is a great project for homecooks with a flair for performance and a microwave. Once you’ve prepped all the parts, piecing it together is like painting on a plate. Here is a slideshow of how to do it. Don’t plaster your laptop with black sesame paste. Click here for a printable PDF with all the ingredients, instructions and other details.