Soft and fluffy steamed rolls with rich layers of black sesame filling—these traditional treats are aromatic, tender, and perfect for a comforting bite any time of day. The process is calming and the result is rewarding—trust me, it’s worth every step!
Why I Love Black Sesame
Ever since someone told me that black sesame is good for hair health, I’ve completely fallen in love with black sesame treats.
I’ve made just about every kind of black sesame dessert I can think of:
- Crunchy Black Sesame Brittle
- Black Sesame Paste
- Homemade Black Sesame Paste (For Fillings)
- Black Sesame Pudding
- Black Sesame Balls
- Black Sesame Soup
- Black Sesame Mantou Rolls
- Black Sesame Tang Yuan
- Homemade Black Sesame Buns
Today’s Black Sesame Rolls combine two of my absolute favorites—fluffy steamed dough and intensely fragrant black sesame filling.
The layers are soft and pillowy, and the aroma when they come out of the steamer is pure heaven. It’s the kind of recipe I go back to over and over again.
Selecting and Preparing Black Sesame
For this recipe, I always use toasted black sesame seeds. Toasting brings out the natural oils and deep nutty flavor, making the filling much more aromatic and satisfying.
If you’re using raw black sesame seeds, it’s important to toast them first. Just add the seeds to a dry pan over low to medium heat and stir constantly for a few minutes until they start to pop slightly and release a rich, toasty smell. Be careful not to burn them—black sesame turns bitter very quickly when over-toasted.
Once toasted, let the seeds cool before grinding them.
About Lard
Lard plays an important role in traditional Chinese pastry and dough recipes. It’s used not just for cooking, but also to make dough softer, more elastic, and easier to work with. When added to dough, lard helps create a tender, melt-in-your-mouth texture that’s hard to replicate with other fats.
You’ll find lard in recipes like:
In this recipe, I use lard both in the dough and in the black sesame filling.
Don‘t want to use lard? No problem! You can easily swap it for:
- Neutral-flavored oil such as corn oil or sunflower oil – a great option for a vegetarian version
- Butter – adds richness and works well in both dough and filling
- Coconut cream – especially lovely in the filling if you want a tropical twist
Want to make your own lard at home? You can follow my guide: How to Make Lard
Dough Proofing & Steaming Tips
Sometimes, dough recipes don’t go exactly as planned—especially if you’re dealing with room temperature changes or kitchen quirks. Here are some common issues and how I solve them:
Problem: Dough isn‘t rising
If your kitchen is cold, the yeast may not activate properly. Here’s a quick fix:
Fill the bottom of your steamer with warm water (around 40°C).
Place the shaped rolls in the steamer tray.
Cover with the lid and let them rise for about 20 minutes.
The warm, moist environment mimics a proofing box and works wonderfully.
Problem: Rolls stick to the bottom of the steamer
This can easily be avoided by:
Lining the steamer tray with parchment paper (preferably perforated) or silicone steam liners
Brushing a thin layer of oil under each roll
When done, use a spatula to gently lift each roll out of the tray without tearing the delicate bottom.
Problem: Cracked tops after steaming
This usually means one of two things:
The dough was over-proofed, causing too much air to expand during steaming.
The steaming heat was too high.
To avoid this:
Let the dough rise to 1.5x its original size, not double
Steam over medium heat and never open the lid during steaming
After turning off the heat, wait 3 minutes before uncovering to prevent the rolls from collapsing or cracking from sudden temperature changes.
Ingredients
Dough
- 500g all-purpose flour
- 5g yeast
- 10g sugar
- 260ml warm water (30–35°C)
- 20g lard (or vegetable oil)
Black Sesame Filling
- 300g toasted black sesame seeds
- 80g sugar (adjustable to taste)
- 40g lard (or butter, or vegetable oil)
Instructions
1. Make the Black Sesame Filling
Grind the sesame: Place the toasted black sesame seeds into a blender in batches. Blend each batch on high speed for about 2 minutes, until slightly oily and fine in texture. Repeat for 3–4 batches until you have 300g of ground sesame.
Mix the filling: Grind the sugar into a fine powder. Mix it with the ground sesame. Add 40g lard and stir with a spoon until the mixture clumps together. If it feels too dry, add 5–10g hot water.
2. Make and Rest the Dough
Activate the yeast: Dissolve 5g yeast and 10g sugar in 260ml warm water. Let it sit for 5 minutes until bubbles appear on the surface.
Knead the dough: Add the flour to a large bowl. Pour in the yeast mixture and 20g lard. Mix with chopsticks until shaggy, then knead by hand for 8–10 minutes until smooth and elastic. The dough, bowl, and your hands should all be clean.
3. Roll and Layer
First rolling: Roll the dough into a rectangle about 30cm long, 20cm wide, and 0.3cm thick.
Spread filling: Spread black sesame filling evenly over the middle third of the dough. Press it down firmly with a spatula.
Fold:
Fold the left side over the middle.
Spread more filling over this folded section.
Fold the right side over the top to seal.
Press the edges gently to seal. Pinch the seams closed.
Roll the dough gently to lengthen it slightly, then repeat the filling and folding process one more time. Pinch seams tightly.
4. Final Roll and Shape
Final rolling: Roll the folded dough into a large thin sheet about 0.2cm thick. Roll it up tightly into a log. Pinch the seam tightly to seal.
Slice: Cut the log into 5cm wide segments. Trim the uneven ends if desired.
5. Proof and Steam
Proof: Place the rolls on a steamer tray with 2cm spacing. Cover with a damp cloth or plastic wrap. Let rise in a warm place for 30–40 minutes until doubled in size. A gentle press should bounce back slowly.
Steam: Once the water is boiling, steam the rolls over high heat for 15 minutes without opening the lid. Turn off the heat, let rest for 3 minutes before removing the lid to prevent collapsing. Serve warm for best texture.
Frequently Asked Questions
Can I use butter instead of lard?
Yes! Butter or even neutral vegetable oil works well. Lard gives a traditional flavor and softer texture, but substitutions are fine.
Can I freeze them?
You can freeze the steamed rolls. Reheat by steaming for 5–8 minutes until soft and hot.
Can I use store-bought black sesame paste?
You could, but making your own gives better texture and a fresher taste. Store-bought pastes tend to be sweeter and more oily.
Fluffy Black Sesame Layer Rolls
Ingredients
Dough
- 500 g all-purpose flour
- 5 g yeast
- 10 g sugar
- 260 ml warm water 30–35°C
- 20 g lard or vegetable oil
Black Sesame Filling
- 300 g toasted black sesame seeds
- 80 g sugar adjustable to taste
- 40 g lard or butter, or vegetable oil
Instructions
Make the Black Sesame Filling
- Grind the sesame: Place the toasted black sesame seeds into a blender in batches. Blend each batch on high speed for about 2 minutes, until slightly oily and fine in texture. Repeat for 3–4 batches until you have 300g of ground sesame.
- Mix the filling: Grind the sugar into a fine powder. Mix it with the ground sesame. Add 40g lard and stir with a spoon until the mixture clumps together. If it feels too dry, add 5–10g hot water.
Make and Rest the Dough
- Activate the yeast: Dissolve 5g yeast and 10g sugar in 260ml warm water. Let it sit for 5 minutes until bubbles appear on the surface.
- Knead the dough: Add the flour to a large bowl. Pour in the yeast mixture and 20g lard. Mix with chopsticks until shaggy, then knead by hand for 8–10 minutes until smooth and elastic. The dough, bowl, and your hands should all be clean.
Roll and Layer
- First rolling: Roll the dough into a rectangle about 30cm long, 20cm wide, and 0.3cm thick.
- Spread filling: Spread black sesame filling evenly over the middle third of the dough. Press it down firmly with a spatula.
- Fold:
- Fold the left side over the middle.
- Spread more filling over this folded section.
- Fold the right side over the top to seal.
- Press the edges gently to seal. Pinch the seams closed.
- Roll the dough gently to lengthen it slightly, then repeat the filling and folding process one more time. Pinch seams tightly.
Final Roll and Shape
- Final rolling: Roll the folded dough into a large thin sheet about 0.2cm thick. Roll it up tightly into a log. Pinch the seam tightly to seal.
- Slice: Cut the log into 5cm wide segments. Trim the uneven ends if desired.
Proof and Steam
- Proof: Place the rolls on a steamer tray with 2cm spacing. Cover with a damp cloth or plastic wrap. Let rise in a warm place for 30–40 minutes until doubled in size. A gentle press should bounce back slowly.
- Steam: Once the water is boiling, steam the rolls over high heat for 15 minutes without opening the lid. Turn off the heat, let rest for 3 minutes before removing the lid to prevent collapsing. Serve warm for best texture.
Nutrition
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