I’m obsessed with this black sesame paste recipe because it strikes the perfect balance between nutty richness and just the right amount of sweetness. Plus, I love how easy it is to make a versatile, homemade ingredient that elevates everything from my morning toast to a unique dessert topping!
The black sesame paste I adore possesses an intensely nutty flavor that’s not only lip-smackingly good but also teeming with nutrients. In my recipe, I use 100g of black sesame seeds, which are high in healthy fats and minerally treasures.
The addition of 80g of granulated sugar creates, if I do say so, a delicious balance. And I use 100ml of water, ensuring a smooth blend.
If you’re anything like me, you can easily incorporate 1 to 2 tablespoons of honey as well, for flavor and a sweet touch.
Ingredients
Sesame seeds are black.
They are abundant in healthy fats, protein, and antioxidants.
Sugar, in granulated form, adds sweetness.
It is a source of carbohydrates, a primary energy source for our cells.
And it doesn’t just make things taste better; it balances flavors, especially moderating the impact of certain bitter ingredients.
Honey is a natural sweetener that contains antioxidants.
It is optional for varied sweetness.
Ingredient Quantities
- 100g black sesame seeds
- 80g granulated sugar
- 100ml water
- 1-2 tablespoons honey (optional for extra sweetness)
Instructions
1. To remove any impurities or dust, start by washing the black sesame seeds well in a sieve under cold running water. Make sure they are drained properly.
2. Place a pan over medium heat and add the drained black sesame seeds. Stir frequently for about 5-7 minutes and toast the seeds until they give off their nutty smell and start to sound like popcorn. Be careful not to let them get burnt, which is easy to do.
3. Take the toasted sesame seeds off the heat and let them cool for a bit.
4. Once the sesame seeds have cooled, place them in a food processor or a high-speed blender. Blend on high until they become a smooth paste, stopping to scrape any seeds clinging to the sides back toward the blades.
5. Slowly incorporate the granulated sugar while continuing to blend. Blend until the sugar is fully combined and the mixture is smooth.
6. Gradually incorporate the water in small increments, blending continuously to achieve your desired consistency. You may not need to use all the water.
7. If you want it sweeter, you can blend in 1-2 tablespoons of honey after you have done the first blend until the consistency is smooth.
8. Sample the paste and calibrate the sweetness, as needed, by adding sugar or honey.
9. Once the paste is smooth and at your preferred thickness, shift it to a clean glass jar or other airtight container.
10. Refrigerate black sesame paste and consume within one week. Stir well before each use; the paste may separate slightly over time.
Equipment Needed
1. Sieve
2. Pan
3. Stirring utensil (spoon or spatula)
4. Food processor or high-speed blender
5. Measuring spoons
6. Measuring jug or cup
7. Airtight glass jar or container
FAQ
- What is Black Sesame Paste used for?Desserts often include Black Sesame Paste, which is used in the making of cakes, ice creams, and traditional Asian sweets. You can also spread it on toast, or enjoy it as a filling.
- Can I store Black Sesame Paste, and if so, how long will it last?Indeed, you can store Black Sesame Paste in a sealed container in the fridge. It will stay good for up to 14 days. Here are some tips to ensure it maintains freshness as long as possible:
* Store it in an airtight container.
* Don’t leave it out at room temperature when you’re not actively using it.
* Avoid dipping utensils that contain food into the paste. - Do I need to toast the sesame seeds before using them?The nutty flavor of sesame seeds becomes more pronounced when they are toasted. The best method for toasting sesame seeds is to use a dry sauté pan over medium heat. Swirl or stir the seeds in the pan until they are golden and fragrant, about 5 minutes.
- Can I substitute white sesame seeds for black sesame seeds?You can use white sesame seeds, but they will produce a flavor and color that is not quite the same. Black sesame seeds are used for their distinct taste and color.
- Is the honey necessary in this recipe?Honey is optional in this recipe; it’s meant to boost sweetness! You can absolutely leave it out and make the paste sans sweetener, or you can use another sweetener to make it equivalent to the first version.
- Is it possible to make this recipe vegan?Certainly, you can leave out the honey altogether. Alternatively, use a vegan option if you would like a sweetener in your Glo Bars. Maple syrup works wonderfully in Glo Bars.
- Can I use a food processor instead of a blender?A food processor can grind the sesame seeds into a fine paste, but a high-speed blender may yield a smoother texture.
Substitutions and Variations
White sesame seeds: Use them in place of black sesame seeds for a milder taste.
Coconut sugar or brown sugar can be used in place of granulated sugar for a more caramel-like taste.
Water: Replace with almond milk or oat milk for a creamier result.
Honey: Substitute maple syrup or agave syrup for a different type of sweetness.
Pro Tips
1. Toast with Precision: Toasting the black sesame seeds releases their natural oils and enhances flavor. Keep a close eye on them, stirring continuously, as they can go from perfectly toasted to burnt quickly. Removing them from the pan just as they start to pop ensures they don’t overcook from residual heat.
2. Achieve a Super Smooth Paste: Patience is key when blending the sesame seeds. Allow the seeds to cool completely before blending to avoid moisture buildup. Blend in intervals and scrape down the sides often to achieve the silkiest paste. A high-speed blender or dedicated food processor is best for this job.
3. Fine-Tune the Consistency: When adding water, do so very gradually. The paste can quickly become too thin, so it’s better to add very small amounts and blend thoroughly before deciding if more is needed.
4. Flavor Depth with Honey: If you opt for honey, use a mild-flavored variety so as not to overpower the nutty sesame flavor. Honey can also add a pleasant viscosity to the paste, making it smoother and more spreadable.
5. Storage Tip: To maximize shelf life, consider adding a thin layer of oil (such as sesame oil) on top of the paste once jarred. This can help prevent oxidation and keep the paste fresher for longer. Always use a clean spoon to avoid introducing any contaminants.
Black Sesame Paste Recipe
My favorite Black Sesame Paste Recipe
Equipment Needed:
1. Sieve
2. Pan
3. Stirring utensil (spoon or spatula)
4. Food processor or high-speed blender
5. Measuring spoons
6. Measuring jug or cup
7. Airtight glass jar or container
Ingredients:
- 100g black sesame seeds
- 80g granulated sugar
- 100ml water
- 1-2 tablespoons honey (optional for extra sweetness)
Instructions:
1. To remove any impurities or dust, start by washing the black sesame seeds well in a sieve under cold running water. Make sure they are drained properly.
2. Place a pan over medium heat and add the drained black sesame seeds. Stir frequently for about 5-7 minutes and toast the seeds until they give off their nutty smell and start to sound like popcorn. Be careful not to let them get burnt, which is easy to do.
3. Take the toasted sesame seeds off the heat and let them cool for a bit.
4. Once the sesame seeds have cooled, place them in a food processor or a high-speed blender. Blend on high until they become a smooth paste, stopping to scrape any seeds clinging to the sides back toward the blades.
5. Slowly incorporate the granulated sugar while continuing to blend. Blend until the sugar is fully combined and the mixture is smooth.
6. Gradually incorporate the water in small increments, blending continuously to achieve your desired consistency. You may not need to use all the water.
7. If you want it sweeter, you can blend in 1-2 tablespoons of honey after you have done the first blend until the consistency is smooth.
8. Sample the paste and calibrate the sweetness, as needed, by adding sugar or honey.
9. Once the paste is smooth and at your preferred thickness, shift it to a clean glass jar or other airtight container.
10. Refrigerate black sesame paste and consume within one week. Stir well before each use; the paste may separate slightly over time.
