Black sesame rolls

blacksesameroll 01

Hm.. another raining Saturday in Sydney. obviously, this type of weather is best to stay at home with a couple of biscuit, a cup of tea, and perhaps, a day-rent movie on a cozy sofa. But I thought that biscuit is probably not what I’m looking for, I’m looking for something that is much more chewy, with a ‘miss’ of home.. Looking through my fridge and pantry, I found some home-made sesame paste that I’ve done before, some water chestnut powder.. What to do .. what to do.?? Until, it reminds me of the black sesame rolls I often order in YUM CHA restaurants. Perhaps, that’s something that I could do! And after some research about molecules and particles… HAHAH.. (yes, a bit of science), here’s my recipe! So enjoy!

fi's invention

You’ll need (makes 5 rolls):

  • 250 grams of Black sesame paste (Store bought or DIY,)
  • 50grams water chestnut powder
  • 150ml hot water
  • extra 4-5 teaspoon of hot water
  • 4-5 teaspoon of caster sugar

blacksesameroll 02

How to?

  1. Mix chestnut powder with hot water, until well combined (Stir as you add water to ensure all powders dissolves and avoid lumpy bits).
  2. Mix black sesame paste with 4-5 teaspoons of hot water, add 1 teaspoon at a time and mix, until it gets to a watery but still thick texture. Do not over all water as this will reduce the flavour. Once combined, add sugar and mix, until it reach the sweetness that you like.
  3. Mix chestnut mixture with black sesame mixture until fully incorporate.
  4. This is the texture that you want after you’ve add everything together! 🙂
  5. Use a 25mm by 25mm baking tin, pour the mixture to the tin and cover the base at about 2mm high.
  6. Steam over hot water for about 3-4 minutes until pudding is formed.
  7. Meanwhile, prepare a bowl of cold water (enough to fit the tin), once steaming is done, place tin over cold water for 30 seconds.
  8. Use a spatula, carefully peel the pudding from one side and out (it is like peeling a piece of paper). Lay it onto a working surface, and roll inwards to form a cylinder shape, cut into small pieces to serve immediately, or fridge it until ready to serve.
This is the texture that you want after you've add everything together! :)

This is the texture that you want after you’ve add everything together!

Tips

  • In step 4, start off with a thicker mixture, probably at about 5mm high, the thinner it is, the easier it is to tear. As you practice more and more, you can do thinner ones. The flavour will be the same, just a matter of size.
  • Remember that hot mixture taste sweeter, therefore, if you are planning to fridge your final product, you will need to add a lot more sugar, as it can become tasteless after it has been in the fridge, unless you want to eat it immediately.
  • Water chestnut is used as a thickener, like cornstarch. It can be purchased in Asian grocery shops.
  • After you’ve add everything together, the colour is like a grey-charcoal. DO NOT WORRY, once you’ve steamed it, it will turn black again.
  • Facts about black sesame: better hair texture and colour, increase moisture to the skin, has a rich concentration of protein and makes you prettier! 🙂

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