black sesame seeds

Equipment

• Cast iron or heavy-bottomed skillet (for dry toasting)
• High-speed blender (essential for a velvety mouthfeel)
• Ultra-fine mesh sieve or nut milk bag (optional, for ultra-smooth texture)
• Medium non-reactive saucepan
• Silicone spatula or wooden spoon

Ingredients

• Raw black sesame seeds: 150 g (approx. 1 cup)
• Glutinous white rice (sweet rice): 50 g (approx. ¼ cup)
• Filtered water: 800 ml (approx. 3⅓ cups), divided
• Neutral oil: 1 tsp (optional, added during blending to coax out a glossy sheen)

• Chinese yellow rock sugar: 85 g to 100 g (adjust to taste; substitute with demerara or granulated sugar if unavailable)
• Fine sea salt: ⅛ tsp (amplifies the toasted sesame flavor)

Instructions

Phase 1: Preparation & Soaking

1. Rinse and soak the rice: Rinse the 50 g of glutinous white rice under cold running water until the runoff is clear. Place in a small bowl, cover with 2 inches of cold water, and leave to soak for at least 2 hours (or overnight in the refrigerator). Soaking hydrates the starches, allowing them to rupture smoothly during blending and yield a luscious, non-gritty base.
2. Rinse and drain sesame seeds: Place the 150 g of black sesame seeds into a fine mesh colander. Rinse briefly under cold water to remove dust and stray particulates. Drain thoroughly, pressing gently with paper towels to absorb excess surface moisture.

Phase 2: Toasting (Intensity: Low-Medium Heat)

1. Time: 6 to 8 minutes
2. Heat Intensity: Medium-low flame
3. Heat a dry, ungreased heavy skillet over medium-low heat for 90 seconds.
4. Add the rinsed sesame seeds. Initially, the seeds will stick slightly to the spatula as residual moisture evaporates.
5. Stir continuously to prevent scorching. Black sesame seeds will not show browning clearly due to their dark color; rely on sensory cues: Sound: Seeds will begin crackling and making tiny popping sounds around the 4-minute mark.
6. Scent: The pan will emit a warm, intensely nutty, popcorn-like aroma.
7. Touch: Pick up a few seeds; they will crush effortlessly between your fingertips rather than feeling hard or rubbery.
8. Immediately transfer the toasted seeds onto a flat plate or baking sheet to halt carryover cooking. Let cool to room temperature (approx. 10 minutes). Do not skip this; blending hot oily seeds can result in an gummy, separated paste.

Phase 3: Pureeing (Intensity: High Velocity)

1. Time: 3 to 4 minutes
2. Blending Intensity: Variable speed ramping to maximum
3. Drain the soaked glutinous rice completely and discard the soaking water.
4. Add the cooled toasted sesame seeds, drained glutinous rice, and 400 ml of the filtered water into a high-speed blender container.
5. Pulse 5 times to break the larger seeds, then blend on medium speed for 60 seconds.
6. Stop and scrape down the container walls with a rubber spatula.
7. Add the remaining 400 ml of filtered water and ⅛ tsp of sea salt. Blend on maximum high speed for 2 full minutes until the mixture turns into an opaque, ink-black liquid with zero visible grain particles.
8. (Optional for restaurant-grade silkiness) : Pour the mixture through a nut milk bag or ultra-fine mesh strainer into a bowl, gently pressing out liquid while catching any lingering fibrous hulls.

Phase 4: Simmering & Emulsification (Intensity: Low Heat)

1. Time: 10 to 12 minutes
2. Heat Intensity: Low flame
3. Pour the blended liquid into a medium saucepan over low heat.
4. Add the Chinese rock sugar.
5. Cook gently, stirring constantly with a heat-resistant spatula in a figure-eight pattern. Ensure the spatula scrapes the very bottom and corners of the pan; the glutinous rice starch settles rapidly and will burn if left stationary.
6. As the temperature crosses 75°C to 80°C, the starch molecules gelatinize, causing the thin liquid to transform into a viscous, shiny, velvety soup.
7. Once the soup reaches a gentle simmer (lazy bubbling on the surface) and the rock sugar has fully melted, cook for 2 more minutes to stabilize the emulsion.
8. Remove from heat. The consistency should coat the back of a spoon evenly.

Nutrition

Calories: 295 kcal — · Protein: 7.2 g 14% · Fat: 19.5 g 25% · Carbohydrates: 27.2 g 10% Dietary · Saturated Fat: 2.8 g 14% · Fiber: 4.6 g 16% · Sugar: 12.0 g — · Sodium: 78 mg 3%