With only 4 ingredients and a few simple steps—without the need for stir-frying—you can easily make the famous Black Sesame Paste. Its simplicity doesn’t compromise its rich, nutty flavor, making it a perfect filling for a variety of East Asian desserts.
Black Sesame Paste
Similar to the classic red bean paste and taro paste, black sesame paste is a rich, nutty filling commonly used in East Asian desserts such as tangyuan (glutinous rice balls), mooncakes, steamed buns, and pastries.
Made by grinding toasted black sesame seeds with sugar and sometimes lard (or butter), it has a deep, slightly bitter flavor that balances perfectly with sugar, creating a sweet yet earthy taste.
Don’t confuse this with my homemade black sesame paste, which is creamy and resembles black sesame soup, a popular Chinese dessert soup.
If you check out some of my paste (filling) recipes, such as Purple Sweet Potato Paste, Winter Melon Paste, and Red Bean Paste, you might notice that they often require stir-frying, which can be time-consuming. However, that’s not the case with this black sesame paste recipe. I love how simple it is.
A little more about lard
Regular readers of Nana with Chopstick may notice that I frequently use lard in my recipes.
In China, lard is a staple ingredient in many desserts and pastries, such as shaobing, Golden Salted Egg Yolk Pastry, and wife cakes.
It’s also often added to doughs to create a smoother texture, like in Brown Sugar Steamed Buns.
Traditionally, lard is used not only in dough but also in fillings, just like in this black sesame paste recipe. Its unique properties add richness and depth, making it an essential part of many classic Chinese confections.
If you’re interested, check out my guide on How to Make Lard.
Tips:
- Toasting Sesame Seeds and Peanuts: If you’re using raw sesame seeds and peanuts, you should toast them before grinding. This enhances their flavor and aroma. However, if you have pre-toasted sesame seeds and peanuts, you can skip the toasting steps.
- I use 80g of granulated sugar in this recipe, but you can adjust the amount according to your personal taste preferences.
Ingredients:
- 200g toasted black sesame seeds
- 60g toasted, peeled peanuts (optional)
- 80g granulated sugar
- 80g lard (or butter as a substitute)
Instructions:
Toast the Sesame Seeds:
Begin by dry toasting the black sesame seeds in a clean pan over medium heat. Stir them constantly to avoid burning. Once they release a nutty aroma and become slightly shiny, remove them from the heat and let them cool.
(Tip: Toasting the sesame seeds enhances their flavor.)
Toast the Peanuts (if using):
Toast the peanuts in the same way until they turn golden brown and the skins start to peel off. Allow them to cool, then rub off the skins if they haven’t been pre-peeled.
(Skip this step if you‘re not using peanuts.)
Grind the Sesame Seeds and Peanuts:
Add the cooled black sesame seeds and peanuts to a blender or food processor. Add the sugar as well. Grind the mixture until it turns into a fine powder.
(Tip: If you prefer a smoother paste, you can blend the mixture a bit longer.)
Combine the Ingredients:
Transfer the ground sesame and peanut mixture to a mixing bowl. Add the lard (or butter) in its solid form. Using a spatula or spoon, mix well until everything is fully incorporated and the mixture holds together. You can also use your hands to knead the mixture for a smoother texture.
Adjust the Consistency:
If the mixture seems too dry and crumbly, add more lard or butter, a little at a time, until you reach your desired consistency. For a more liquid, lava-like texture, increase the amount of lard slightly.
Chill and Store:
Once fully mixed, allow the paste to cool and set. You can refrigerate it for about 1-2 hours to make it easier to handle. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
How to Use Black Sesame Paste
Black Sesame Paste is versatile and can be used as a filling for a variety of desserts. Here are some popular ways to use it:
For Tangyuan (Glutinous Rice Balls):
Roll the paste into small balls, about 1-2 cm in diameter, to use as fillings for tangyuan, such as Black Sesame Tang Yuan. These sweet, chewy rice balls will have a rich, nutty center.
For Steamed Buns or Pastries:
Use the paste as a filling for steamed buns, such as Black Sesame Buns, mooncakes, or other pastries. Make sure to adjust the paste’s consistency so it doesn’t leak when wrapped in dough.
For Other Buns and Desserts:
Black Sesame Paste can also be used in recipes like Black Sesame Mantou Rolls, Chinese Pumpkin Cake, and Mung Bean Cake, adding a delightful flavor and texture to these treats.
Frequently Asked Questions (FAQ)
Can I substitute the lard with something else?
Yes, you can substitute lard with butter. Just ensure the mixture holds together well for wrapping. You could also use coconut oil or a neutral-flavored oil, though the flavor and texture may vary slightly.
Can I omit the peanuts?
Yes, you can omit the peanuts.
How To Use Black Sesame Paste
Ingredients
- 200 g toasted black sesame seeds
- 60 g toasted peeled peanuts (optional)
- 80 g granulated sugar
- 80 g lard or butter as a substitute
Instructions
Toast the Sesame Seeds:
- Begin by dry toasting the black sesame seeds in a clean pan over medium heat. Stir them constantly to avoid burning. Once they release a nutty aroma and become slightly shiny, remove them from the heat and let them cool.
- (Tip: Toasting the sesame seeds enhances their flavor.)
Toast the Peanuts (if using):
- Toast the peanuts in the same way until they turn golden brown and the skins start to peel off. Allow them to cool, then rub off the skins if they haven't been pre-peeled.
- (Skip this step if you're not using peanuts.)
Grind the Sesame Seeds and Peanuts:
- Add the cooled black sesame seeds and peanuts to a blender or food processor. Add the sugar as well. Grind the mixture until it turns into a fine powder.
- (Tip: If you prefer a smoother paste, you can blend the mixture a bit longer.)
Combine the Ingredients:
- Transfer the ground sesame and peanut mixture to a mixing bowl. Add the lard (or butter) in its solid form. Using a spatula or spoon, mix well until everything is fully incorporated and the mixture holds together. You can also use your hands to knead the mixture for a smoother texture.
Adjust the Consistency:
- If the mixture seems too dry and crumbly, add more lard or butter, a little at a time, until you reach your desired consistency. For a more liquid, lava-like texture, increase the amount of lard slightly.
Chill and Store:
- Once fully mixed, allow the paste to cool and set. You can refrigerate it for about 1-2 hours to make it easier to handle. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
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