Black Sesame Paste (黑芝麻馅)
A popular filling for sweet treats, black sesame paste can be made with just two simple ingredients. Variations are included.
- Prep time
- 8 min
- Cook time
- 6 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup black sesame seeds (raw or toasted)
- 1½ tablespoon honey (or white/brown sugar (see note 1))
- 2 tablespoon butter (or coconut oil (OPTIONAL, see note 2))
Instructions
- 1
Toast (skip if using ready-toasted seeds)
- 2
In a clean, dry pan, toast black sesame seeds over low heat. Move them around with a spatula constantly to heat evenly.
- 3
When the seeds become plump and can be crushed easily between fingertips, remove them from the heat (It took me about 6 minutes).
- 4
Grind
- 5
Transfer the toasted seeds to a food processor, a blender, or a spice grinder. Run the machine in full power to grind them. Take breaks periodically to avoid overheating the machine. Also, use a flexible spatula to scrape off any seeds sticking to the side.
- 6
Once the seeds release their natural oil and become a semi-solid, smooth paste, transfer it to a bowl.
- 7
Flavor
- 8
Use honey if you prefer a firm paste that holds its shape easily. Pour it over the paste, then fold with a spatula to combine thoroughly.
- 9
Use white or brown sugar if you prefer a runnier paste. Add it little by little. Taste and adjust its quantity as needed.
- 10
Optionally, add softened butter (or coconut oil) to the paste to enrich its flavor and increase its fluidity in hot food (see note 2).
- 11
Store
- 12
Store the paste in a sterilized, airtight container. Keep it in the fridge for a month or in the freezer for 6 months.