How to make black sesame paste
If you are an adventurous foodie, you should not miss out on this nutty and earthy black sesame paste. Although other recipes call for only two ingredients, my recipe uses five for a richer, bolder, and creamier result. Once you have black sesame paste, use it for various sweet or savory dishes, from Chinese buns to cakes.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g of peeled mung beans
- 100 g of black sesame seeds
- 60 g of white sugar
- 45 g of corn oil
- 60 g of maltose
Instructions
- 1
Cook the peeled mung beans in a rice cooker.
- 2
While waiting for the mung beans to cook, rinse the black sesame seeds with water to remove small particles.
- 3
Remove the seeds and drain the water.
- 4
Then, toast the seeds in a non-stick pan. Continuously stir the seeds with a spatula to evenly toast and avoid burning them.
- 5
Afterward, set it aside and let it cool.
- 6
Once the seeds cool down, grind it into a paste. It will take time to make it paste-like. The seeds will initially become grainy before they release their natural oils. When the oils are released, they will eventually become paste-like and a bit sticky.
- 7
Next, mash the cooked mung beans into a smooth paste using a potato masher or food processor.
- 8
Combine the mung bean paste with the black sesame paste in a pan and mix in the white sugar and corn oil.
- 9
Stir-fry the mixture in a non-stick pan on low heat until it blends smoothly together. It should be soft enough to mix and appear smooth and shiny.
- 10
Finally, add the maltose and continue to fry for 5 minutes or until well combined.