Hello guys! Real talk today. I’ve been feeling in a creative rut. Every couple months I run into this creative block because I get burnt out from working full time and creating in the kitchen. It all becomes too much for me. Instead of just sitting around doing nothing, I decided to just get out of head and make something simple. Recently, I’ve been drawn to simple, delicious recipes that I can make in the limited amount of time I have. One thing I’ve been making on the regular is this black sesame paste.
The first time I ever made this was for my black sesame creme brulee recipe. It was so mind blowing I couldn’t stop making it. I literally bought a big thing of black sesame seeds and have been trying to use it in everything. It is literally the best thing to have when you need a quick but healthy snack. Sesame seeds are a great source of nutrients – namely calcium, magnesium, iron, phosphorus, vitamin b1, and many many others. And it tastes so good so it doesn’t feel like you’re eating something healthy!
How do you store black sesame paste?
I usually put the paste in a jar and bring it to work where it can keep for weeks. (Side note – these are the jars I use for everything and it is so easy to bring to work.) I put this black sesame paste on toast or dip fruit into it. My fruit of choice is bananas. The nutty flavor goes really well with the sweetness of fruits.
How can you use black sesame paste?
You can use it in desserts like black sesame ice cream and black sesame rice krispie treats. You can also spread it on a piece of toast for a sweet breakfast.
Did you make this dish?
If you made this dish, I would love to see!
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Black Sesame Paste
Equipment
Ingredients
- ¼ cup black sesame seeds powdered
- ¼ cup honey
Instructions
- Toast black sesame seeds for 30 seconds or until you can smell the toasted sesame.
- Pour sesame seeds into spice grinder and pulse for 1 minute. The sesame seeds should be well broken down and no big pieces are noticeable. You can also use a food processor if you don't have a spice grinder.
- Add in the honey and pulse for another minute. The resulting paste should be thick and creamy.
I knew this recipe was going to have me hooked! can’t wait to make myself a batch. and can very well relate to the stress thing.. I wait for the weekends to shoot, and when Saturday comes, I’m so tired I have a hard time creating something lol
I feel the same way on the weekends! Especially during the summer, all I want to do is be outside and see my friends and family 🙂 Life of a food blogger!
Let me know how you use the black sesame paste! 🙂 Definitely could use more ideas for myself too!
Has anyone done this with rice syrup.
I haven’t seen anyone do this with rice syrup but I think it should work for this recipe. Let me know how it turns out if you try it!
Thanks for this! I think I am hooked too! It taste so good with just 2 simple ingredients!
Do you leave it out in room temperature or in the fridge ?
Hi Khim! Thank you for trying this recipe! I left it at room temperature.
i forgot to toast the black sesame seeds & only realized after i made the paste. so now im missing the nutty, aromatic flavor from it. 🙁 any solution on this??
Hi Kristia. You can either make another batch with the toasted black sesame seeds and add it to the first batch or you can add just ground up toasted black sesame seeds which would make the paste a bit thicker.
Do you start with a 1/4 cup of sesame seeds and powdered it? or do you want a 1/4 cup of the powdered sesame seeds?
I start with 1/4 cup sesame seeds and then I run them through a spice grinder to turn them into powder.