Zhir Ma Bao (Black Sesame Filling for Buns) |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This was by far the most sinful and delicious of all the bun fillings I found in China. Made from rich, crunchy black sesame seeds and rock sugar, or from black sesame tahini and fine sugar for a more paste-like consistency, this desert filling is absolutely divine in the fluffy filled bun recipe. Ingredients:
3/4-1 cup black sesame seed |
3/4 cup raw sugar, the less finely ground the better |
1/2 cup boiling water |
2 tablespoons peanut oil |
Directions:
1. Toast sesame seeds very lightly (be careful, black sesame becomes very bitter if overtoasted.).
2. Add 1/4 cup sugar to the boiling water, dissolve.
3. Combine 1/4 cup remaining sugar, sesame seeds, and 1 tbs peanut oil in a blender or masher.
4. Process or crush to desired fineness – it can be anything from a gritty paste to a smooth filling.
5. Add the hot water and remaining 1/4 cup of sugar and the remaining 1 tbs oil during the grinding process to adjust sweetness, consistency, and smoothness to taste.
6. NOTE: This recipe should yield a very sesame-flavored, gritty paste after 5 – 10 minutes of start-stop processing without any extras.
|
|