Black Sesame Paste

Easy, versatile fragrant black sesame paste to be used in breads, pastries and
drinks.

Servings:

Author:

Dessert

Chinese

spreads fillings

Instructions

1 In a small pot, combine sugar and water, then bring the mixture to a simmer.
2 Once the sugar completely dissolves, add black sesame powder and salt. Cook
until a thick paste forms.
3 Add sesame oil and mix to incorporate. Turn off the heat and let it cool
completely before storing.
4 Toast the Sesame Seeds: Heat a dry skillet over medium heat. Add the black
sesame seeds and toast, stirring frequently, for about 3-5 minutes until they
become fragrant and slightly darker. Be careful not to burn them.

Transfer the toasted seeds to a plate and let them cool completely.
5 Once cooled, place the sesame seeds in a food processor or high-speed blender
and process the seeds until they form a coarse powder. Scrape down the sides as
needed.
6 Break the Chinese brown sugar slab [https://amzn.to/3BYNQUk] into small cubes
and add it to the food processor.
7 With the food processor running, slowly add sesame oil (or neutral oil) until
the mixture reaches a smooth, paste-like consistency.
8 If the paste is too thick, add a bit more oil until you achieve the desired
consistency. If it’s too thin, add more sesame seeds and process again.
9 Transfer the black sesame paste to an airtight container. Store it in the
refrigerator for up to 2-3 weeks.