Black Sesame Paste (Filling)
A rich, nutty black sesame paste perfect for filling mooncakes, cookies, pancakes, lattes, or mixing into sauces. This recipe strikes the perfect balance between smoothness and sweetness, just in time for Mid-Autumn Festival!
Servings: 12 to fill mooncakes
Equipment
- Medium Frying Pan to toast black sesame seeds, if not using black sesame powder
- Food Processor to grind black sesame seeds into powder
- Medium Bowl to combine ingredients into paste
- Dreamfarm Spatula My favorite brand of colorful kitchen tools
Ingredients
- 1¼ cup black sesame powder (150g) can use 1¼ cup black sesame seeds, toast and grind to powder
- 3 tablespoons honey (60g)
- 6 tablespoons coconut cream (90g) not cream of coconut
- 2 tablespoons desiccated coconut (12 g) not shredded coconut
- 1/4 teaspoon salt preferably Kosher salt
Instructions
Instructions:
Prepare the Sesame Powder (If Using Whole Black Sesame Seeds):
- If you don’t have black sesame powder, you can make your own by toasting whole black sesame seeds.
- Place 1 1/4 cups of black sesame seeds in a dry skillet over medium heat.
- Stir frequently until the seeds become fragrant and start to pop slightly, about 3-5 minutes.
- Once toasted, let the seeds cool completely, then grind them in a food processor or high-speed blender until they form a fine powder.
- Grind the sesame seeds until the consistency of sand.
Combine Ingredients:
- In a mixing bowl, add 1 1/4 cup (150g) black sesame powder, 3 tbsp (60g) honey, 6 tbsp (90g) coconut cream, 2 tbsp (12g) desiccated coconut, and 1/4 tsp salt.
Mix Until Smooth:
- Stir the ingredients together until a smooth and thick paste forms.
- If the mixture is too thick, you can add an extra half to one tablespoon of coconut cream for a creamier consistency.
Taste and Adjust:
- Taste the paste and adjust sweetness if necessary. If you prefer a sweeter paste, an additional 1/2 tablespoon of honey.
Use or Store:
- Use the black sesame paste immediately as a filling for mooncakes, pancakes, cookies, or mix it into sauces.
- Store any leftovers in an airtight container in the fridge for up to two weeks.
- Stir well before using if it thickens over time.
Storing in the Freezer:
- If you have leftover black sesame paste, you can freeze it for up to 3 months.
- Store it in an airtight container or portion it into an ice cube tray for easy use.
- To thaw, transfer the paste to the fridge overnight, or speed up the process by placing the container in warm water.
- Stir well before using!
Notes
- Adjust Sweetness: You can adjust the amount of honey to make the paste more or less sweet, depending on your taste preference.
- Black Sesame Seeds vs. Powder: If you don’t have black sesame powder, you can toast whole black sesame seeds and grind them into a fine powder using a food processor.
- Freezing Instructions: You can freeze the paste for up to 3 months. Just thaw it in the fridge overnight and stir well before using.
- Consistency: If the paste feels too thick after mixing, add an extra tablespoon of coconut cream to smooth it out.
- Serving Suggestions: This paste works great as a filling for mooncakes, cookies, and pancakes, or can be stirred into lattes or sauces for a savory twist.