Black Sesame Rolls 芝麻卷
I used roasted whole black sesame seeds for this recipe. If your black sesames are raw, you can dry fry them in a pan using low heat with no oil. Keep turning and flipping them until they become aromatic and slightly puffed up. They will also become crispier than when they were raw. Taste test if you are unsure. On low heat, this will take approx. 15-20 minutes.These rolls are best eaten when freshly made. If you put it in the refrigerator, it will harden. You will likely have to steam it again if you had stored it in the fridge. Or put it in the microwave but the texture will not be as good when reheated.
Approximate cost (CAD) $4
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
Nutrition
Calories: 279kcalCarbohydrates: 42gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 10mgPotassium: 124mgFiber: 3gSugar: 15gVitamin A: 2IUCalcium: 246mgIron: 4mg
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