Homemade Black Sesame Paste

Homemade Black Sesame Paste

1. Prepare the ingredients, soak the glutinous rice in water for half an hour.

2. Heat in a non-stick pan, stir-fry black sesame seeds on low heat, fry the black sesame seeds and then serve and let cool.

3. Drain the soaked glutinous rice.

4. Pour 400 ml of water into the wall breaker, add glutinous rice and black sesame seeds.

5. Then add rock sugar.

6. The wall breaker beats at low speed for 1 minute.

7. The first whipped pulp is poured into a mesh screen and filtered.

8. Add 200 ml of clean water again to the filtered slag and put it into the wall breaker to continue whipping.

9. After the second whipping, continue to pour it into the mesh and filter, and the filtered residue can be used for other purposes.

10. Pour the filtered pulp twice into the boiling pot, slowly boil on low heat, stir while boiling, until it starts to bubble, indicating that the sesame paste is cooked and the heat can be turned off.

11. Picture of the finished product of homemade black sesame paste.

12. Finished picture.

13. Smooth, warm taste, very fragrant.

Tips:

There is no wall breaking machine, you can use a food processor or a mixer, but the whipping time is determined by the fineness of the sesame paste. When filtering the slurry, you need to be patient. Use a spoon to squeeze the residue in the screen several times. If it is still too thick after boiling on a low heat, you can add a little water and slowly pour it in and stir slowly. The thickness of the sesame paste depends on the taste. For sweet ones, you can add some rock sugar when cooking. You can also add some walnuts and red dates and beat them together to form a pulp. The pulp after filtering twice is the delicate sesame paste, and the steps cannot be saved.