Black Sesame Rolls 芝麻卷 is a Hong Kong creation that was popular at dim sum restaurants in the 1970’s and 80’s. It’s a sweet black sesame dessert that is steamed, rolled and served at room temperature. Since they’re black and rolled, they have another name “菲林卷” or “film roll”. Restaurants rarely make them anymore since they're a bit too laborious. Good thing that you can make it yourself!
I remember always ordering this at dim sum when I was little when we visited Hong Kong. I hated dim sum! Having to sit there for hours when my mom would meet up with her friends and relatives was like torture! Too bad they didn't invent cellular phones or handheld electronic games yet (yes, I’m THAT old)! Only when I was around 10 or 11 years old, I got my first handheld electronic game from Nintendo. That was a game changer! It was just one game where you have to catch parachutes but that helped me get through long lunches and dinner banquets!
Before getting Nintendo, I’d make my mom get me something from a magazine/news street vendor and buy something for me to read or play with. Then at the restaurant, I could pretty much order whatever I wanted since my mom would feel guilty…and I took advantage of this! Unfortunately for me, since I didn't like the smell of the bamboo steamers, my options were limited. I would only order a bowl of soup rice noodles, soy chicken and black sesame rolls.
I like to eat my Black Sesame Rolls 芝麻卷 rolled out, they taste better like that! Everyone seems to have their own childhood memories of how they ate them. Since growing up, I do enjoy dim sum now. I’m not as sensitive to the smell of the bamboo steamers, and since most restaurants don’t have dim sum carts anymore, the smell isn’t as strong. It’s a shame that most restaurants aren’t making Black Sesame Rolls 芝麻卷 anymore.
If you remember eating this dessert try my Black Sesame Rolls 芝麻卷 recipe. It’s pretty easy and straight forward; only 7 ingredients. The best thing is that I’m sure it’ll bring back childhood memories that you can share with your kids. In Chinese herbology, black sesame seeds can help build bones, promote longevity and get rid of white hairs! What are you waiting for?!
Looking for more nostalgic recipes? The Fried Sugar Egg Puffs 炸莎翁 are a must try too! Another classic and rarely found dish are Silver Needle Noodles 銀針粉.
Black Sesame Rolls 芝麻卷
Ingredients
- 200 g Roasted whole black sesame seeds
- 70 g Water chestnut starch
- 120 g Rock sugar
- 550 ml Water
- 50 g Wheat starch
- 20 g Rice flour
- 1 tsp White sesame seeds
Instructions
- Dissolve the rock sugar using 300ml water on medium heat.
- Put 200g of roasted whole black sesame seeds in a blender or grinder until ground
You can use less black sesame seeds but there will be less flavour - Add 250ml water into the blender and blend together until thickened
blending together is for the purpose of extracting the black sesame flavour and aroma into the water - Pour the mixture into a fine sieve to extract the liquid. Use a spoon or spatula to press down on the mixture.
You may also use a mesh straining bag. If you would like more of the ground black sesames in the rolls, use a coarser sieve to strain - Now pour the rock sugar water into the sieve. Stir with a spoon and press on the mixture again to extract as much of the liquid as possible.
If using a mesh bag, wait for the rock sugar water to cool before pouring it into the bag - Discard the solids
or use it to add fibre to your breads or cookies - If the total liquid is less than 500ml, then add enough water so that the total liquid is 500ml
- Add 70g water chestnut starch, 50g wheat starch and 20g rice flour. Mix well, let the mixture sit for 10 minute
The water chestnut starch needs a few minutes to absorb the water before it’ll start breaking down. - Mix well
Everything should mix easily together with no lumps. If you want to be extra sure there are no lumps, then pour through a sieve - Wipe or brush some oil on a shallow baking tray.
I use a 9” square cake pan - Pour a thin layer of mixture into the tray.
My thickness was approx. 2mm thick (100g). It should be just enough to cover the bottom of the tray - Steam on medium-high heat for 3 minutes
Don’t worry if you get bubbles, they’ll go away in a minute - Using a scraper or just your fingers, roll it in the pan and then remove from the pan
If one side is thicker than the other, then your steamer is not level. You may want to fold up some aluminum foil to make some height adjustments to level the tray - Repeat steps 11-13 until you use up the mixture
- Slice into your desired length
- Sprinkle with white sesame seeds
- Serve
Can I use the sesame paste mix in place of grinding the sesame?
Hi Amy, I'm sorry for the late reply! This is a yes and no question, unfortunately. I wouldn't use it because pre-made sesame mix has various other ingredients added to it. Each brand may also be different. Due to the starches in these mixes, your overall texture may become lumpy or dry or hard. However, you could use it if you're willing to do some trial and error. You would have to reduce the starches in this recipe and then add the mix.
On the other hand, if you really want to use the mix, maybe don't use this recipe. Instead, use the sesame mix and use the instructions on making it into the soup. Except that when you add the water, melt gelatin into the water first. Then, just put it into the fridge to solidify it into a thin layer, then roll. So, don't steam it. I've never done this before, but I think it could work. I hope this helps. Happy cooking!