Black Sesame Paste
Easy, versatile fragrant black sesame paste to be used in breads, pastries and drinks.
Equipment
- kitchen scale
- food processor if using black sesame seeds
- small sauce pot if using black sesame powder
Ingredients
- 100 g black sesame powder or seeds
- 25 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.