How to make black sesame paste

A varietal of the traditional sesame seed, black sesame seeds are a flavorful alternative, getting their name from the color of the hull. These seeds impart a bitter, nutty taste most often used in Chinese and Japanese cuisine. Black sesame paste, also known as black tahini, is a sweetened, balanced mixture using powdered sugar, maple syrup or other additions to create a versatile paste. This can be used in baked goods, ice creams, savory dishes, soups, and more to create a dynamic and unexpected twist. These miso + black sesame paste rice krispies are a perfect example of how you can (and should) make use of your next batch.

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black sesame seeds in a pan
spoonful of black sesame paste

I like to whip up a large jar of black sesame paste to have on hand. It keeps well in the fridge and it only takes an extra tablespoon or two to elevate your next bake or dish. This is a great, low waste option with less additives and only takes a few minutes to prepare. You can find raw or roasted black sesame seeds at your local Asian market, or buy online. 

How best to use black sesame paste? Spreading on toast is a favorite, simple way to swap out for traditional nut butters. Add it into soups or stews for an extra hit of flavor or sauces and dressings for noodles or other stir fry dishes. Desserts like buns, cakes, puddings, and fillings are all great ways to incorporate this magical, gluten-free goodness.

Using a standard food processor, make sure not to half the recipe so your machine can blend the seeds. Once you try out your black sesame paste, you’ll want it in your regular rotation! So keep this recipe handy for the next time inspiration strikes.

How to make black sesame paste   by

Black sesame paste, also known as black tahini, is a versatile paste you can use in baked goods, ice creams, savory dishes, soups, and more to create a dynamic and unexpected twist.

makes: approx 16 servings | prep time: 10 min | cook time: 5 min | total time: 15 min

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black sesame paste

Ingredients

  • 2 cups roasted or raw black sesame seeds
  • 1/4 cup coconut oil, melted
  • 1/4 tsp kosher salt
  • 1/3 cup organic powdered sugar

To-Do's

  1. Heat sautee pan over medium-low heat.

    If using roasted seeds: pour seeds into preheated pan to warm, approx 2-3 minutes. This helps the oils release when processing.

    If using raw seeds: pour seeds into preheated pan and toast for approx 4-5 minutes, or until fragrant. You’ll want to watch closely as the color of the seeds makes it difficult to tell if they are over toasted.
  2. Once warm / toasted, add seeds to food processor. Begin blending for 1-2 minutes. 
  3. Add in coconut oil, salt, and sugar. Continue blending 1-2 minutes.
  4. Scrape down the sides of the food processor and blend until smooth. Stopping to scrape as needed. This will take about 6-7 minutes depending on your machine.
  5. Your final mixture should be smooth and somewhat pourable. Feel free to add 1+ tbsp coconut oil, if desired.
  6. Scrape out paste and enjoy! This keeps well in the fridge about 1 month.

(Try making these miso + black sesame paste rice krispies next!)

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