When I was in Singapore, I would occasionally wait for my hubby to knock off and we would go for dinner together. His work place is near Tanjong Pagar and I enjoyed walking around the area to explore the shophouses and newly established eateries. The area offers an interesting mix of traditional chinese established businesses and "arty farty" newly mushroomed start-ups. On one of these occasions, I entered a new Chinese Dessert store and ordered a bowl of Black sesame paste. I have never order this dessert before as I understand that it is very difficult to master a good recipe and I was right.
In my attempt to make this dessert, I aim to duplicate the texture and taste of the Black Sesame Paste. However, the aromatic flavor is still a challenge as the quality and freshness of the sesame seeds is key to an excellent bowl of Black Sesame paste. I would say I would rate this attempt a 4-star (out of 5).
Recipe (Serves 2-3)
- 1 cup Grounded Black Sesame Seeds, toasted
- 1/8 cup Grounded Peanuts, toasted
- 1/4 cup Glutinous Rice Flour
- 1/3 cup Granulated Sugar
- 2 cups of Water
- In a wok or saucepan, fry the glutinous rice flour for about 15 minutes on low heat. This step helps to remove the uncooked flour taste. Set aside to cool.
- In a medium saucepan, boil 2 cups of water.
- Add in grounded black sesame seeds and peanuts. Reduce the heat to low. Stir well.
- Add in sugar. Taste and add more if desired.
- In a bowl, mix 2 tbsp of water with the cooked glutinous rice flour.
- Slowly whisk in the flour mixture into the saucepan until the sesame paste reached a thick consistency. You can use a spoon to check if it coats the back of the spoon.
- Once the sesame paste boils, you may remove it from heat.
For finer texture, you may sieve the grounded sesame seeds and peanuts before use.