Making Toasted Black Sesame Paste
This paste is the backbone of many desserts, providing an intense, nutty depth that balances sweetness. When made fresh, it carries a vibrancy that store-bought versions often lack.
Watch the heat, not the clock
Sesame seeds contain high oil content and will turn bitter within seconds of burning. Stay at the stove and use your nose; the aroma should be toasted and bright.
- heavy-bottomed skillet
- high-speed blender or food processor
- silicone spatula
What goes in.
- 1 cupraw black sesame seeds
- 2 tbspneutral oil (such as grapeseed or light vegetable oil)
- 1 tbsphoney or maple syrup (optional)
The transition from powder to paste
Do not rush the blender. You must grind the seeds into a fine sand first, then slowly drizzle the oil while the motor runs to emulsify the released seed oils.
The method.
Toast the seeds
Place seeds in a dry skillet over medium-low heat. Stir constantly for 3 to 5 minutes until they begin to pop and emit a sharp, nutty fragrance.
Cool completely
Immediately transfer the seeds to a plate to stop the cooking. If they remain in the hot pan, they will continue to toast and become bitter.
Initial blend
Place the cooled seeds into the blender. Pulse on high until they break down into a fine, dark powder.
Incorporate oil
With the blender running on low, stream in the oil. Stop to scrape down the sides with a silicone spatula every 30 seconds.
Finalize
Continue blending until the mixture is uniform and smooth. It should look like a dark, glossy silk.
Other turns to take.
Sweetened Paste
Add the honey or maple syrup during the final minute of blending to create a spreadable version for toast or buns.
Salted Finish
Add a small pinch of flaky sea salt to the blender to contrast the intensity of the roasted seeds.
When it doesn't go to plan.
Store in a glass jar in the refrigerator; it will keep for up to three weeks.
If the oil separates during storage, stir vigorously with a small spoon before using.
Use a narrow-bottomed blender jar if possible; it keeps the seeds closer to the blades for a finer grind.
The ones that keep coming up.
Can I use a mortar and pestle?
Yes, though it will result in a more rustic, textured paste rather than a commercial-style smooth liquid.
Why is my paste bitter?
The seeds likely scorched during the toasting phase. Once the oils in the seed burn, the bitterness is impossible to remove.