For the Japanese and some Asians, black sesame flavor is commonly used especially in desserts and baked goods. Popular recipes include macarons, purin (pudding), chiffon cake, mochi, bread, ice cream, and more. Black sesame is unique in the way it changes the dynamic of a dessert completely. Ordinary looking dessert are transformed into a peculiar dark gray color, and it surprises you with unique nutty toasty flavor.
Black sesame paste is sold in jars at Japanese (or Chinese) grocery stores. The black sesame paste is different from black tahini because black sesame seeds are roasted before they are grounded.
Homemade black sesame paste is easy and simple to make, and it’s pretty close to the store bought black sesame paste. Now you can enjoy making Black Sesame Ice Cream!
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- 1 part of roasted black sesame seeds (1 Tbsp.)
- 1 part of honey* (1 Tbsp.)
- Grind the black sesame seeds by mortar and pestle or in food processor. It takes some time for sesame seeds to secrete oil, but be patient.
- When the sesame seeds are finely ground and become moist from natural sesame oil, add honey and mix all together. Use it within 2 days.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.