Black Sesame Paste

This is often served alone as a dessert, but I use it to create black sesame confections. Be sure to use a blender on the liquefy or puree setting to grind the seeds finely. I tried using a food processor, but it did not work as well at grinding the sesame seeds. You'll also need glutinous rice flour, which can be found at international markets and online.


Yield: about 1 2/3 cups


1/2 cup black sesame seed

1/4 cup glutinous rice flour (often called “sweet” rice flour or Mochiko)

1/4 cup white granulated sugar

2 cups cold water

 

In a saucepan over medium heat, toast the sesame seeds.  Stir constantly to prevent burning.  It’s difficult to see if black sesame seeds are toasted, so heat them only until they become fragrant.

Put the toasted seeds, sugar and the glutinous rice flour into a blender.  Add one cup of cold water. Blend together on the puree or liquefy setting until you cannot see any whole sesame seed.  This may take up to 10 minutes.

Transfer the blended mixture to a saucepan and add the remaining cup of cold water. Bring to boil over medium-high heat.  Whisk constantly.  Mixture will quickly thicken and become very dark.  Remove when mixture is thick like pudding and has a pasty consistency.

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