Black Sesame Paste is a nutty and aromatic condiment used in many delicious Chinese, Korean and Japanese recipes, spanning both sweet and savory. Plus, with just a small modification, you can use the same recipe to make Black Sesame Powder! (Done in 15-minutes.)
Jump to:
⭐ Why This Recipe is a Star
- Black Sesame Paste is a deliciously nutty and aromatic ingredient: unlike many desserts, it has an earthy flavor that gives it more complexity and makes it super fragrant. It's the perfect sweet treat for those who don't like their food too cloying!
- You can use it to make maaaaany Chinese and Japanese recipes: it goes particularly well in glutinous rice flour foods. Chinese tang yuan and mochi filling, ice cream, mochi cupcakes, muah chee and black sesame pudding are just a few of the Asian recipes that you can make with this versatile ingredient! For more black sesame paste ideas, click here.
- It's quick and easy: You only need 2 simple ingredients and 15 minutes! Whilst it's readily available at Chinese and Japanese supermarkets, making your own lets you customise the sweetness to your liking. Perfect for making Black Sesame Heukimja Lattes!
🍡 What is Black Sesame?
In Traditional Chinese Medicine, black sesame is closely related to hair. From preventing hair loss to turning white hair black again, it's all been attributed to the consumption of these tiny seeds!
They're simply the unhulled version of white sesame seeds (which are sweeter and less crunchy.) Healthy and nutritious, black sesame seeds contain lots of anti-oxidants as well as vitamins and minerals such as iron, zinc, fibre, calcium, magnesium, and good fat.
It tastes earthy, a little bitter, rich and bold.
Black Sesame Paste (黑芝麻馅 Hei Zhi Ma Xian in Chinese and Neri Goma in Japanese) is made when all the oil inside the seeds has been released after crushing.
Note: If you want to try it but don't have the time to make it, you can get black sesame paste online or at the Asian supermarket. (Its not 芝麻酱 (Zhi Ma Jiang) which is made from white sesame seeds.)
🥘 Ingredients
You will only need a few simple ingredients:
- black sesame seeds: you can buy them roasted or lightly toast them yourself in a dry pan (recommended as it'll be fresher and more fragrant.) You can find them at regular grocery stores (spice or international section.)
- for savory paste, Chinese dark sesame oil: Some Chinese recipes use lard (traditional) or butter and coconut oil (modern substitutes) instead of sesame oil. You can also add some sesame oil when making the sweet version. This will helps to make it more spreadable without having to add an obscene amount of sugar!
- for sweet paste, brown sugar syrup: a lot of people use honey, but heating honey destroys its nutrients. Hence, I use honey when making sweet black sesame paste that won't be heated up. However, if making paste for baking recipes, I substitute with brown sugar syrup or maple syrup instead. You can also sweeten with regular sugar.
Note: the sweetener used affects the texture of the paste. It's firmer and shinier if you use honey as compared to sugar.
A touch of salt also serves as a flavor enhancer.
🥣 Equipment
You can use:
- traditional mortar and pestle: if you have the time and patience! You can even get the special Japanese Suribachi and Surikogi to grind the seeds.
- spice grinder or coffee grinder (recommended): can blitz your seeds into a silky powder, with the occasional shake. Stir in the oil or honey/ syrup to turn it into a creamy thick paste. No need for the tedious scraping and adding of oil that a blender requires.
- food processor: As above, but you may need to let the machine rest to prevent over-heating. (It depends on how powerful your motor is. If it needs a rest, process in 5-10 second bursts.) You'll need minimum ¼ Cup of black sesame seeds (or enough to cover the blades.) You may need to scrape the sides down but it'll take about ½ the time in a food processor compared to a blender.
- blender: not as efficient as the grinder or food processor but still possible. I show you how to use a blender in the step-by-step photos below. Note that you need a minimum of ½ Cup of seeds to reduce the flying everywhere.
♨️ Step-by-Step Instructions
Note: the following steps are only for untoasted seeds. If yours are 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 done
- 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.)
Note: If you want to make black sesame powder, don't add any oil or honey! (You can blend with sugar granules instead.)
Allow the seeds to totally cool before grinding or pounding in 3-5 second intervals. (If not, they'll release oil and become a sesame butter.)
3. 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! (You add the 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!)
4. 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.)
5. You know the 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 it till silky smooth. You can if you want, but a lot of Asian desserts use black sesame paste with some texture to it.
6. If making sweet 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!
Tip: there'll be a lot of black sesame left in the blender. Add some water or milk, sugar, blend and make yourself a drink!
☕ How to Use
- You can use it as a topping for oatmeal porridge.
- As a sauce for cakes and pudding.
- Filling for mooncakes and Chinese steamed mantou buns
- Mix with sugar or honey to make a spread for shokupan (Japanese toast.)
- Sweeten, then freeze as a filling for glutinous rice balls. (I recommend adding some lard for texture and a traditional Chinese fragrance.)
- Stir into drinks, such as milk or make into a latte!
Tip: Black Sesame Paste is used with different consistencies for different recipes. For example, it's syrupy in Black Sesame Soup but thicker in Tang Yuan. You can adjust this by changing the amount of fat and sweetener added to the seeds.
🥡 How to Store
Once cool, place in a sterilised air-tight container for 2-3 weeks in the fridge.
Alternatively, freeze for up to 6 months. It'll harden so bring back to room temperature before using (unless rolling into balls for stuffing tang yuan, as freezing makes it easier to shape!)
👩🏻🍳 Expert Tips
Tip #1: It can be hard to tell when the black sesame is well-toasted. For a visual reference, add a tablespoon of white sesame seeds. When they're golden-brown and the mixture smells heavenly, you can switch off the fire. (Some people also find a black-white sesame seed mixture more fragrant.)
Tip #2: After switching off the fire, don't leave the seeds in the pan, as the pan will continue radiating heat. If your seeds are burnt, the black sesame will taste bitter. (Add more sweetener to cover the acrid taste.)
Tip #3: Black sesame paste has a rich but slightly bitter flavor, so I don't recommend doing without sugar. The sweetness helps to highlight its nuttiness and round up the bitter notes. For refined sugar alternatives, click here.
💭 Recipe FAQs
Add more honey, sugar syrup, maple syrup or sesame oil. Using a combination of honey/ syrup and sesame oil is a good way of making a spreadable mixture that isn't too sweet!
Whilst the recipe would probably work, the taste would be different as black tahini is not the same as Asian black sesame paste.
🥗 Recipes Which Use Black Sesame Paste
Enjoyed this easy Black Sesame Powder and Paste Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this traditional Chinese ingredient, please consider supporting my work by buying me a coffee! 🙂 (No obligation though!) Thank you and have a great day!
Chinese Black Sesame Paste (and Powder)
Equipment
- Blender Substitute: mortar and pestle, coffee grinder, spice grinder or food processor
- Airtight Mason Jar Sterilised
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.
- A Pinch of Salt Optional
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
Nutrition
If this recipe was helpful, maybe you'd like to sign up for my newsletter for more tips and tricks to cook traditional Asian food?
Leave a Reply