A Simple Southern China Dessert--Black Sesame Paste - A Nurse's Comfort Kitchen Blog at Allrecipes.com - 171747

A Nurse's Comfort Kitchen

A Simple Southern China Dessert--Black Sesame Paste 
 
Apr. 25, 2010 2:31 pm 
Updated: Nov. 19, 2012 12:03 pm
When I posted a message about what recipes you would like to see in my blogs, one of the AI friends asked for a Chinese dessert. I am from Southern China, the desserts we make can be very simple. When I think about what we had for dessert in the past, we seemed to like "paste".

Black Sesame paste is a simple Southern China dessert recipe. It is easy to make, and if you like I can teach you to premake this dessert, and next time, it will only take 5 minutes to make it.

Ingredients:
1/2 cup black sesame seed
1/4 cup stick rice flour(you may use stick rice and blend it into powder)
1/4 cup white sugar
2 cups water

Heat up a frying pan on medium heat, then put the sesame seed in it. Stir it regularly to prevent it from burning. Toast it for about 10 minutes.

Put the sesame seed, sugar and the stick rice flour into a blender. Add one cup of cold water. It has to be cold water! Blend everything together until you cannot see any whole sesame seed.

Transfer everything to a pot, and add one cup of water. Bring it to boil. Turn down the stove to medium heat, stir everything evenly, and keep it simmering for 5 minutes. You are ready to serve!

How to premake this dessert:
Toast the sticky rice flour in a frying pan until it turns yellow. Then store the sticky rice flour in a container.

Toast the black sesame seed in a frying pan as well, then use a coffee grinder to grind it to powder. Keep it in a separate container.

When you are ready to make the dessert, boil some hot water. Use the ratio of sesame seed: sugar: flour= 2:1:1, add a moderate amount of water, mix everything evenly, then you are ready to serve.


NOTE:
1) You may find an instant version of this dessert in the store, but when you make it your own, it is richer and has a stronger flavor!
2) You may add some roasted ground almond on top when you serve this!

Next week, we will be making Salt and Pepper Shrimp...Stay tuned!!

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Comments
Apr. 25, 2010 4:25 pm
Hello to my family in Seattle! I heard you talked to my brother (the Doctor) last week.
 
Tao,RN 
Apr. 25, 2010 5:45 pm
@DaveinDenver, LOL...he accidentally commented on my wall post on your wall, and I thought it was you who talked to me, lol...oh, I did not know he is a doctor...
 
Apr. 26, 2010 1:01 am
Do you eat this as is or is it good with something else?
 
Tao,RN 
Apr. 26, 2010 6:28 am
@Trishie, eat it alone...or you may add roasted ground almond on top... @care bear, you are welcome...
 
Apr. 26, 2010 6:54 am
Hmmm I think this is up there with Pam's frogs legs (her Blog is a few under this one!) for me, thanks for sharing tho!
 
Tao,RN 
Apr. 26, 2010 8:55 am
huh? Not sure what you meant...
 
Apr. 27, 2010 5:33 pm
Thank you for the blog, wow this is so different. I am going to have to give it a try. Would you eat this on its own, or served with something else?
 
Tao,RN 
Apr. 28, 2010 11:39 pm
You may add some ground almond on top of it or walnuts :P
 
ying 
Nov. 19, 2012 12:03 pm
Please add to recipe section. I was searching for this recipe and got 0 results in allrecipes' search. I used 'google' to find it here! I've eaten this at restuarants and they are soo good, but the instant package versions are not good at all. Thank you for sharing and I am looking forward to trying this.
 
 
 
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Tao,RN

Living In
Seattle, Washington, USA

Member Since
Nov. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Frying, Stir Frying, Slow Cooking, Asian, Indian, Healthy, Vegetarian, Quick & Easy

Hobbies
Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work

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About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
 
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