Black sesame paste is a very common ingredient in Asian sweets and pastries. It is often used as a filling and to the sweets it adds sweetness and an awesome nuttiness. It is very easy to make and takes less than 15 minutes.
Here are some examples of recipes that uses black sesame paste for your inspiration.
Black Sesame Paste
Easy, versatile fragrant black sesame paste to be used in breads, pastries and drinks.
Equipment
- food processor if using black sesame seeds
- small sauce pot if using black sesame powder
Ingredients
- 100 g black sesame powder or seeds
- 30 g Chinese brown sugar slab or cane sugar
- 15 g sesame oil or butter/neutral oil
- pinch salt
- 60 g water omit if using black sesame seeds
Instructions
Black sesame paste using black sesame powder
- In a small pot, combine sugar and water, then bring the mixture to a simmer.
- Once the sugar completely dissolves, add black sesame powder and salt. Cook until a thick paste forms.
- Add sesame oil and mix to incorporate. Turn off the heat and let it cool completely before storing.
Black sesame paste using black sesame seeds
- 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.
- 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.
- Break the Chinese brown sugar slab into small cubes and add it to the food processor.
- With the food processor running, slowly add sesame oil (or neutral oil) until the mixture reaches a smooth, paste-like consistency.
- 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.
Storage
- Transfer the black sesame paste to an airtight container. Store it in the refrigerator for up to 2-3 weeks.
