Black Sesame Paste

Name: Black Sesame Paste
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 11 servings
Cuisine: East Asian
Ingredients: 2 cup Raw black sesame seeds (If using pre-roasted seeds, see the notes; avoid over-toasting because black sesame can become bitter.); 7 tbsp Powdered sugar; 5 tbsp Toasted walnut oil (An additional tablespoon may be added if the paste remains too thick.); 1 tsp Vanilla extract; 0.25 tsp Diamond Crystal kosher salt (Use 1/8 teaspoon sea salt instead, if preferred.)

Recipe by Lisa Lin

Lisa Lin published this recipe on healthynibblesandbits.com. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Alessia on SeeMeCook

A smooth, spreadable black sesame paste with a deep nutty aroma and just enough sweetness. It is delicious on toast, oatmeal, cinnamon rolls, or paired with berry jam and strawberry cream cheese.

Time: 20 minutes
Equipment: Stovetop and blender
Good for: Snacks
Cuisine: East Asian
Contains: Tree nuts, sesame, and alcohol
Diet: Vegan

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

11 servings

OriginalUSMetric

2 cup (285 g) Raw black sesame seedsIf using pre-roasted seeds, see the notes; avoid over-toasting because black sesame can become bitter.
7 tbsp (50 g) Powdered sugar
5 tbsp (50 g) Toasted walnut oilAn additional tablespoon may be added if the paste remains too thick.
1 tsp Vanilla extract4 g
¼ tsp (⅛ tsp) Diamond Crystal kosher saltUse 1/8 teaspoon sea salt instead, if preferred.1 g

Weights are estimates. Together, the ingredients weigh about 390 g before cooking, which is about 35 g per serving.

Steps

Pour the raw black sesame seeds into a large dry skillet or pan and set it over medium heat.
Toast the sesame seeds for about 3 to 4 minutes, stirring or shaking the pan as needed, until their nutty aroma is noticeable and light wisps of smoke begin to rise. Watch carefully and do not over-toast, as burnt black sesame becomes bitter. Turn off the heat.
Carefully transfer the hot toasted seeds to a bowl or large heatproof measuring cup, then pour them into the bowl of a food processor. Transferring them in two stages helps prevent spills. Keep the seeds warm rather than letting them cool, since warm seeds blend more easily into a paste.
Add the powdered sugar to the food processor. Process for about 30 seconds, until the mixture looks sandy and gray.
Add the toasted walnut oil, vanilla extract, and salt to the food processor.
Blend for about 3 minutes, stopping to scrape down the sides of the bowl approximately every 30 seconds. Continue until the paste resembles freshly stirred natural peanut butter: smooth and spreadable, but not runny or overly thick.
If the paste is still very thick, add up to 1 additional tablespoon of walnut oil and blend until the desired consistency is reached.
Taste the paste and adjust with additional powdered sugar or salt if needed. Transfer it to a clean jar and use as a spread or dessert filling.

Notes

Store in a covered jar in the refrigerator for 2 to 3 weeks, or freeze for 5 to 6 months. If halving the recipe, use a small 3- to 4-cup food processor so the blades can reach the smaller quantity. For a firmer chilled filling, such as for cookies or steamed buns, butter can be substituted for the oil because it hardens when cold. Black sesame has a naturally bitter flavor, but excessive bitterness usually indicates that the seeds were over-toasted.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 223
Protein: 5 g
Carbs: 11 g
Fat: 19 g
Fiber: 3 g

Where the calories come from

Raw black sesame seeds67%
Toasted walnut oil25%
Powdered sugar8%
Vanilla extractUnder 1%

spread
condiment
East Asian-inspired
vegetarian
gluten-free
dairy-free
no-bake
make-ahead

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