Chinese Black Sesame Paste (and Powder)
User Reviews
5
Chinese Black Sesame Paste (and Powder)
Description
To prepare Chinese Black Sesame Paste, raw black sesame seeds are slowly toasted over low heat until fragrant and slightly greyish, taking care not to burn them, which causes bitterness. For raw seeds, this slow toasting process unlocks the nutty aroma and changes their texture, making them easier to blend. If using pre-roasted seeds, a brief dry fry is enough.
After cooling, the seeds are blended with sesame oil—two tablespoons if using a blender, or less if using other grinders—and a sweetener such as brown sugar syrup is added according to taste and desired paste consistency. The sweeteners can vary, including honey, golden syrup, or maple syrup, each affecting firmness. Salt is optional. The blending creates a smooth, spreadable paste with a balanced sweetness and deep sesame flavor. Alternatively, to make black sesame powder, seeds are ground without oil and without sweeteners, allowing them to be used more flexibly.
Black sesame paste is commonly used in Chinese cooking and baking, offering a textured but smooth ingredient for fillings, sauces, or as a topping. The paste can be stored chilled for up to 2-3 weeks in an airtight jar, or frozen for longer preservation.
Ingredients
Made with a blender
- ½ Cup black sesame seeds
- 2 Tablespoons sesame oil If using a food processor, you only need 1 Tablespoon, added after the seeds have been crushed. For a coffee grinder or spice grinder, you only need to add 1 Tablespoon of sesame oil after the seeds have been blitzed into powder. (A blender needs more to get the blades working.)
- 1-3 Tablespoons brown sugar syrup Till your desired taste and consistency. Substitute: honey, golden syrup, sugar, maple syrup etc. Using different sweeteners will affect the firmness of the paste.
- salt Optional, a pinch
Instructions
Toasting the seeds
- Note: the following steps are only for non-roasted, raw seeds. If yours come roasted, just dry fry for a couple of seconds to wake up the aroma.
- Slowly toast the seeds in a dry pan (without oil) on LOW heat if using a gas fire and medium-low for an induction stove.
- Stir continuously (or shake the pan) for 5- 12 minutes till you smell the toasted, warm aroma of sesame. (You don't want the seeds to burn or they'll taste super bitter! If you're in a rush and use medium heat, don't stir-fry for more than 2-3 minutes.)
- How to tell when the seeds are toasted They're bigger (Raw, they're flatter.)They have lightened slightly and turned grey.They're more fragile and easier to crush.You may hear some seeds pop when they're "done" but, even if you don't, I recommend switching off the fire once you smell the sesame to prevent over-toasting. (If so, add more sugar to help cover the bitterness.)
Blending the seeds
- You may want to let your seeds cool slightly before blending with the sesame oil. If not, you'll (literally) see them smoking in the blender after blitzing for just a bit! Tip: don't let it cool in the pan as the heat from the pan will continue heating the seeds and may burn them.
- Add the sesame oil now as most blenders need some help to get going and the oil helps the seeds that fly up to the top slide back down to the blade! (If using a food processor, coffee grinder or spice grinder, you don't need to add the oil now. See "Equipment" in above post for more details.)
- Blend in intervals of 5-10 seconds, allowing your motor to rest in between to prevent overheating. (Use the time to scrape down the sides. The seeds will fly all the way up to stick to the top of the cover.)
- Optional: you may want to blend in a pinch of salt to enhance the nutty flavor.
- You know the black sesame paste is done when it changes from a grey gritty powder to a glossy and shiny jet black puree.Note: Don't worry about grinding till silky smooth. You can if you want, but a lot of Asian desserts use black sesame paste with some grittiness to it.
- If making sweet black sesame paste: stir in the honey or syrup, to taste. You will need minimum 1 Tablespoon of honey to ½ Cup of black sesame seeds and I'd say no more than 3 Tablespoons without it becoming too sweet!
Notes
- Store the black sesame paste in a sterilized airtight jar and refrigerate for 2-3 weeks, or freeze for up to 6 months.
- To make black sesame powder instead of paste, use only toasted black sesame seeds without adding oil or honey; grinding in short bursts prevents releasing too much oil.
- Caution is needed when toasting seeds to avoid burning, as burnt seeds produce bitterness; watch for aroma and slight color change as doneness cues.
- Different sweeteners change the paste's firmness; adjust quantity to suit taste and texture preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Calories | 731kcal | 37% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 65g | 100% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 28g | 165% |
| Monounsaturated Fat | 25g | 125% |
| Sodium | 20mg | 1% |
| Potassium | 364mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 7IU | 0% |
| Calcium | 734mg | 73% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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