Black sesame paste, with its unique aroma and rich nutrition, has become a favorite filling for many food enthusiasts. Whether used in mooncakes, bread, toast, or bagels, it adds a distinctive flavor to your dishes.
Let’s dive into the detailed process of making this versatile black sesame paste!
Prep Time: 2 hours
Resting Time: 1 hour
Cook Time: 15 minutes
Making this paste is not only simple but also a delightful experience. You’ll enjoy the aroma of toasted sesame seeds filling your kitchen and the satisfaction of creating a delicious and healthy filling that can elevate any dish.
Ingredients:
- 150g peeled mung beans (or substitute with red beans or white kidney beans)
- 100g toasted black sesame seeds
- 100g granulated sugar (adjust to taste)
- 30g corn oil
- 60g maltose (or substitute with honey or rock sugar)
Instructions:
Prepare the Beans:
- Soak the peeled mung beans in water overnight (you can also use red beans or white kidney beans). Ensure the water level is sufficient to cover the beans completely.
- After soaking, drain the beans and cook them in a rice cooker with enough water until soft and mushy. Once cooked, transfer the beans to a high-speed blender.
Add Other Ingredients:
- In the blender, add the toasted black sesame seeds, roasted peanuts, an appropriate amount of sugar, and corn oil.
Then add water, just enough for the blender to work. Be careful not to add too much water, as it will increase the time needed to cook the filling.
Blend Until Smooth:
- Blend the mixture until it reaches a smooth and fine consistency. This may take a few minutes, so be patient!
Cook the Filling:
- In a non-stick pan, heat the blended mixture over medium to low heat.
- Use a silicone spatula to stir continuously to prevent burning. After about 5-6 minutes, add the 60g of maltose.
- Continue to stir and cook until the mixture thickens and pulls away from the sides of the pan, leaving no residue on the spatula.
Cool and Store:
- Once cooked, cover the pan with a lid and let it cool completely. After cooling, form the paste into small balls or your desired shape and store it in the refrigerator.
- It will become slightly firmer after refrigeration, but will soften back to a spreadable consistency at room temperature. The paste can be kept sealed in the fridge for about a month.
Tips:
- When soaking the beans, ensure there’s enough water for them to fully absorb and expand.
- Maintain medium to low heat while cooking the paste, stirring constantly to avoid burning.
- Be mindful of the water added to the blender; too much will prolong cooking time, while too little may prevent proper blending.
FAQs:
Can I use other types of beans instead of mung beans?
Yes, you can substitute with red beans or white kidney beans, but soaking and cooking times may vary.
What can I use instead of maltose?
If maltose is unavailable, you can use honey or rock sugar, though this might slightly alter the texture and taste of the paste.
How can I tell when the filling is ready?
The paste is ready when it no longer sticks to the pan or spatula and has a smooth, cohesive texture.
Conclusion:
Homemade black sesame paste is not only delicious but also nutritious. By making it yourself, you can control the quality and flavor of the ingredients, creating delightful treats for your family and friends. Give this recipe a try and enjoy the wonderful flavors of homemade goodness!
Versatile Homemade Black Sesame Paste
Ingredients
- 150 g peeled mung beans or substitute with red beans or white kidney beans
- 100 g toasted black sesame seeds
- 100 g granulated sugar adjust to taste
- 30 g corn oil
- 60 g maltose or substitute with honey or rock sugar
Instructions
Prepare the Beans:
- Soak the peeled mung beans in water overnight (you can also use red beans or white kidney beans). Ensure the water level is sufficient to cover the beans completely.
- After soaking, drain the beans and cook them in a rice cooker with enough water until soft and mushy. Once cooked, transfer the beans to a high-speed blender.
Add other ingredients:
- In the blender, add the toasted black sesame seeds, roasted peanuts, an appropriate amount of sugar, and corn oil.
- Then add water, just enough for the blender to work. Be careful not to add too much water, as it will increase the time needed to cook the filling.
Blend Until Smooth:
- Blend the mixture until it reaches a smooth and fine consistency. This may take a few minutes, so be patient!
Cook the Filling:
- In a non-stick pan, heat the blended mixture over medium to low heat. Use a silicone spatula to stir continuously to prevent burning.
- After about 5-6 minutes, add the 60g of maltose. Continue to stir and cook until the mixture thickens and pulls away from the sides of the pan, leaving no residue on the spatula.
Cool and Store:
- Once cooked, cover the pan with a lid and let it cool completely. After cooling, form the paste into small balls or your desired shape and store it in the refrigerator.
- It will become slightly firmer after refrigeration, but will soften back to a spreadable consistency at room temperature. The paste can be kept sealed in the fridge for about a month.
