Black Sesame Paste

Name: Black Sesame Paste
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Black sesame; 50g Glutinous rice flour; 600ml Shimizu; 30g crystal sugar

by Moon Jingjing

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I don’t know how many people are like me. There is such a clear cry in the vague memory of childhood: "Black-sesame paste~" This cry often appeared in my ears when I turned on the TV when I was young. And I fell in love with the thick and sweet taste of the black sesame paste, mostly because of this advertisement (is it instructive to see in the advertising industry?) Emma, the second episode of the official account seems to expose age ~

When I was young, I ate black sesame paste in plastic bags like those bought in supermarkets. Pour a small packet into a bowl at a time, pour it into boiling water, and stir well to create a bowl of sweet black sesame paste. But now, when I go back and eat this kind of black sesame paste in bags, the meaning of this glutinous rice flour is not too obvious!

My habitual trick has always been to do it yourself when you are unsatisfied. Black sesame paste is really not a complicated matter.

Ingredients

Black Sesame Paste

1. Weigh the ingredients.

2. Pour the cooked black sesame and glutinous rice flour into the food processor, and pour 400ml of clean water at the same time. Use a stirring rod (or chopsticks) to stir and fuse the liquid and flour (to prevent the glutinous rice flour from puffing up when the food processor is turned on).

3. Cover the lid of the food processor and stir at high speed to form a paste (you can see that there are no sesame particles).

4. Prepare a large basin and a sieve, and sieve the whipped sesame glutinous rice paste with a sieve (you can use a silicone spatula or a wooden spatula to help press it).

5. Put the filtered residue into the food processor and pour the remaining 200ml water together and continue to stir at high speed.

6. Filter again.

7. Pour the sieved sesame glutinous rice flour water into a small pot and add rock sugar.

8. Heat on a medium-to-small heat, and stir while heating. You will feel that the sesame paste is getting thicker and thicker. Turn off the heat when you reach the consistency you want. It can be packed and eaten after it has cooled slightly.

Tips:
1. Don't throw away the sesame and glutinous rice residue left over after filtering. You can make steamed buns, buns, bread and toast. What else can you do? Infinite imagination is left to you;
2. If the sesame glutinous rice water is too much, you can put it in a sealed bottle, close the lid and store it in the refrigerator. It can be stored for about five days. Take out the life you want to eat, pour it into a small milk pot, add rock sugar and cook until it is sticky.