How to make black sesame paste

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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 slightly sweetened, versatile paste. This can be used in baked goods, ice creams, savory dishes, sauces, soups, and more to create a dynamic and unexpected twist. These delicious miso + black sesame paste rice krispies are a perfect example of how you can make use of your next batch!

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I always have a jar of black sesame paste on hand. After a quick, less than 20 minute minute prep–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, DIY how-to 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? High in iron and a great protein source you can spreading on toast or mix into your breakfast oatmeal as a simple swap out for traditional nut butters. Add it into soups or stews for an extra hit of flavor or add to 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.

Note: If you’re using a standard food processor, you’ll need the full 2 cups of black sesame seeds so your machine can properly blend. 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 (I use pre-roasted seeds, from my local H Mart)
  • 1 tbsp melted coconut oil (can sub sesame oil for a slightly different flavor profile)
  • 1 tbsp maple syrup (or similar sweetener)
  • 1/4 tsp kosher salt

To-Do's

  1. Heat sautee pan over medium-low heat.

    If using roasted seeds: pour seeds into preheated pan to warm, approx 4 – 5 minutes. This helps the oils release when processing.

    If using raw seeds: pour seeds into preheated pan and toast for approx 6 – 7 minutes, or until fragrant. You’ll want to watch and smell closely as the color of the seeds makes it difficult to tell if they are over toasted.
  2. Once warm / toasted, add only the seeds to your food processor. Blend for 6 – 7 minutes, scraping down the sides every minute or so. Allow your machine to rest as needed while blending.
  3. Once blended. add in coconut oil, maple syrup, and salt. Continue blending 1-2 minutes until smooth. Mixture should be slightly thick but spreadable.
  4. Scrape out paste and enjoy! Store in an airtight container. This keeps well in the fridge about 1 month.

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

Notes

If you’re using a standard food processor, you’ll need the full 2 cups of black sesame seeds so your machine can properly blend.

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