They are already roasted, but I still toast them quickly in a skillet to bring out more flavors, about 1 minute. I actually found and bought roasted black sesame seeds instead of just plain black sesame seeds.Black sesame seeds, rock sugar and flours can be bought in Chinese supermarkets or from Amazon.I have used that to make coconut red bean pudding. The most common way to use this flour is in a water chestnut cake. Pure water chestnut flour 馬蹄粉 acts as a thickener.After steaming, it’s color is somewhat transparent, which is why it’s often used in dim sum dishes, like har gow. Wheat starch 澄粉 is a powder produced by removing the proteins from wheat flour.Glutinous rice flour is made from glutinous rice, which has a sticky texture. It’s NOT the same as glutinous rice flour. Plain rice flour 粘米粉 is commonly used in turnip cake.If they are too hard to eat, you can re-steam them (in roll form), cool to room temperature and serve. The longer they sit, they are likely to get harden. Black sesame rolls can be kept in the fridge with plastic wrap for up to 2 days.Totoro Black Sesame Chiffon Cake by What to Cook Today Mini Matcha Cheesecakes with Black Sesame Crust by Thirsty for Tea Join us and tag your pictures using #BlackSesame4Halloween on Facebook, Twitter and Instagram!īlack Sesame Creme Brûlée by Pups with Chopsticksīlack Sesame Cupcakes with Peanut Butter Frosting by Contemplating Sweetsīlack Sesame Mushi Pan by Chopstick ChroniclesĬharcoal & Black Sesame Sourdough by Scratch Eats Hope you will like this recipe! Have a wonderful Halloween!ĭon’t forget to check out all these spooky Halloween black sesame recipes from my incredible blogger friends! It’s light and cool which is an excellent dessert to serve at the end of a meal, especially on Halloween! They have very nice flavors and lots of fun to enjoy.
The texture is kind of like jello, but slightly more firm. Don’t you agree? The taste of black sesame rolls are sweet with a hint of nuttiness and earthiness from the black sesame seeds. Most people refer black sesame roll to its’ nickname, “photographic film (菲林)”, because the roll is black in color and it looks very so much like the film roll. Keep in the fridge and slice to into little rolls to serve.
Steam a thin layer of mixture in a small sheet pan for a quick 3 minutes. Once everything is cooled to room temperature, grind the sesame seeds and combine with wheat starch, plain rice flour, water chestnut flour, syrup and water.
Make a simple sugar syrup with rock sugars. They are unique and different, and they taste really good too!įirst, toast the sesame seeds for maximum flavors. When you have all the right equipments and ingredients, these rolls are actually fairly easy to make. So if you want black sesame rolls, it’s just easier to make them yourself. It’s because the profit margin is too small for that amount of work. But these days, you can hardly find them, even in Hong Kong. Kids love this dish! It used to be very popular back in the 70’s & 80’s. The recipe that I’m sharing is a classic dim sum dish, Black Sesame Rolls (芝麻卷). The secret ingredient for dark food is black sesame! I teamed up with 7 Asian food bloggers to bring you some spooky dark food to celebrate Halloween. It’s October already, which means Halloween is just around the corner. Celebrate Halloween with a classic Cantonese dim sum, Black Sesame Rolls! This dessert is sweet and jello-like with a hint of nutty and earthy flavors.
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