Black Sesame Paste: The Nutty Flavor You Can’t Resist
Making your own black sesame paste adds a rich, nutty flavor to both desserts and savory dishes, all in just 20 minutes. With a few simple ingredients, you can create a smooth, creamy paste that’s perfect for filling mooncakes, pancakes, or even mixing into savory sauces. The slightly sweet, well-balanced flavor makes it ideal for anyone looking to try something unique. Keep reading to see how I perfected this recipe after testing six different versions!
What is Black Sesame Paste?
Black sesame paste is a thick, nutty spread made from ground black sesame seeds, and it’s a must-have in both sweet and savory Asian dishes. It’s the secret ingredient behind so many beloved Asian desserts, but it’s also perfect for adding depth to savory dishes. In this post, I’ll walk you through my ultimate black sesame paste recipe, which was perfected after a really fun taste test with 5 foodies and 1 chef. Spoiler alert: It’s smooth, versatile, and just the right amount of sweet!
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Why Black Sesame?
My obsession with black sesame is real. From its bold, earthy flavor to its ability to elevate both sweet and savory dishes, it’s one of my favorite ingredients to experiment with. I’ve used it to create my Black Sesame Syrup and Black Sesame Tiramisu (click for links), and now I’m taking it to the next level with a delicious, easy-to-make black sesame paste that can be used in many different ways.
The Appeal of Black Sesame in Asian Desserts
One of the reasons I love black sesame paste is because it’s commonly used in Asian desserts, which are typically less sweet than their Western counterparts. But, based on feedback from my taste testers, I added a little extra sweetness to this recipe to suit my audience’s palate. Of course, you can always adjust the honey level to your taste!
Ingredients and How They Affect Flavor
Understanding what each ingredient brings to the table can help you tweak this recipe to your personal taste. Here’s a breakdown of what each component does for the black sesame paste.
Black Sesame Powder
- Flavor: This is the star of the show, providing the rich, nutty, slightly bitter flavor that makes black sesame paste unique.
- Substitute: If you can’t find black sesame powder, you can toast whole black sesame seeds and grind them into a powder.
Honey
- Flavor: Honey adds a natural sweetness that balances out the bitterness of the black sesame seeds. It also adds a subtle floral note, depending on the type of honey you use.
- Substitute: You can use other sweeteners like maple syrup or agave if you prefer a different flavor or need a vegan option.
Coconut Cream
- Flavor: Coconut cream provides a smooth, creamy texture while adding a touch of tropical flavor. It also helps to add moisture to the paste, keeping it from being too dry.
- Substitute: You can use heavy cream or another plant-based cream like almond cream.
Desiccated Coconut
- Flavor: Desiccated coconut adds texture and a hint of coconut flavor that complements the black sesame. It also helps to absorb some of the moisture, giving the paste a more cohesive texture.
- Substitute: You can omit the desiccated coconut if you prefer a smoother paste.
Salt
- Flavor: Just a pinch of salt brings out the natural sweetness of the honey and enhances the depth of flavor in the sesame seeds.
- Substitute: You can adjust the salt level to your preference, but a small amount is essential for balancing the sweetness and nuttiness.
The Process of Making Black Sesame Paste
Making black sesame paste is super simple, but here’s a step-by-step guide with tips to ensure you get the best results. I’ll walk you through the process and explain each step in detail. You can follow along with the photos I’ll be adding to show the entire process.
Toast the Sesame Seeds (If Using Whole Seeds)
If you’re starting with whole black sesame seeds, toast them in a dry pan over medium heat for 3-5 minutes, stirring frequently. The seeds will become fragrant and may start to pop slightly.
Grind the Sesame Seeds
After toasting, let the seeds cool completely. Then, grind them in a food processor or high-speed blender until they form a fine powder.
Combine the Ingredients
In a mixing bowl, add the black sesame powder, honey, coconut cream, desiccated coconut, and salt.
Mix Until Smooth
Stir the ingredients together with a spoon or spatula until a smooth, thick paste forms. If the paste is too thick, you can add an extra tablespoon of coconut cream to achieve your desired consistency.
Taste and Adjust
Taste the paste and adjust the sweetness or salt level if needed. If you like it sweeter, add a little more honey. For more creaminess, add another splash of coconut cream.
The Black Sesame Paste Taste Test: 6 Testers, 5 Fillings
I wanted to get this recipe just right, so I recruited 5 foodies and 1 professional chef to help me test five different black sesame fillings. Each filling had a slightly different combination of sweetness, texture, and moisture. Most of my testers wanted a bit more sweetness (but not too much), and the goal was to make sure the final paste was smooth and not dry.
The Different Fillings
Here’s a quick breakdown of the five different fillings I tested and how they varied:
Filling #1:
- 1 cup roasted black sesame seeds, 1/3 cup shredded coconut, 1/4 cup sugar, 2 tbsp coconut oil, 1 tbsp honey.
- Goal: A crunchy texture with shredded coconut for extra bite.
- Result: Slightly too sweet and dry. Shredded coconut made it grainy.
Filling #2:
- 1 cup roasted black sesame seeds, 2 tbsp sugar, 3 tbsp coconut oil, 1 tbsp honey, 1 tbsp heavy cream.
- Goal: Creamier texture with less sweetness.
- Result: Better texture, but not sweet enough for some. Could use more honey.
Filling #3:
- 1/2 cup black sesame seeds, 1 tbsp sugar, 3 tbsp butter, 3 tbsp water.
- Goal: A butter-based paste with less oil.
- Result: Texture was good, but whole sesame seeds made it too crunchy.
Filling #4:
- 1/2 cup black sesame powder, 1 tbsp sugar, 3 tbsp coconut cream, 1 tbsp desiccated coconut, pinch of salt.
- Goal: Powder-based for a smoother texture.
- Result: Too dry and bitter. The desiccated coconut didn’t add enough moisture.
Filling #5 (Winner!):
- 1 cup black sesame powder, 3 tbsp honey, 3 tbsp coconut cream, pinch of salt.
- Goal: Smoother, sweeter, and creamier.
- Result: Perfect texture, not too dry, and balanced sweetness!
The Taste Test Results Table
Why I Chose Filling #5 and made it Filling #6
The winner was clear—Filling #5! It had the perfect balance of texture, flavor, and sweetness. I tweaked the final recipe slightly, adding a little more black sesame powder and honey to make it smoother and a bit sweeter without being overwhelming. Most of my testers said they preferred more sweetness, so I made sure the final version would hit that sweet spot.
Can You Freeze Black Sesame Paste?
Yes! If you make more than you need, black sesame paste can be frozen and used later.
How to Freeze It
- Store: Place the paste in an airtight container or freeze it in portions using an ice cube tray.
- Shelf Life: The paste can be frozen for up to 3 months.
How to Thaw and Use It
- Thaw: Transfer the frozen paste to the fridge and let it thaw overnight. For a quicker method, place the container in a bowl of warm water.
- Use: Once thawed, give it a good stir to re-incorporate any separated oils, and use it just like fresh paste—in mooncakes, pancakes, or savory dishes!
FAQs About Black Sesame Paste
Can I use black sesame seeds instead of powder?Yes! You can grind black sesame seeds into powder using a food processor or blender. Grind until the seeds are the texture of coarse sand.
How long can I store black sesame paste?
It lasts up to two weeks in the fridge in an airtight container. Stir well before using, after thawing!
Can I adjust the sweetness?
Absolutely! I added more honey to appeal to my testers’ preferences, but feel free to tweak the amount of honey to your taste.
Can I use this paste in savory dishes?
Yes! You can mix it into sauces or stir-fries for a unique, nutty flavor.
Notes & Tips
- You can adjust the honey for more or less sweetness based on your taste.
- Make sure to grind and then toast the sesame seeds to bring out the nuttiness and flavor.
The Final Recipe for Black Sesame Paste
After multiple rounds of testing, here’s the black sesame paste recipe that came out on top. This paste is perfect for filling mooncakes, pancakes, cookies, mixing into lattes, or noodles for a savory twist!
Black Sesame Paste (Filling)
Equipment
- Medium Frying Pan to toast black sesame seeds, if not using black sesame powder
- Food Processor to grind black sesame seeds into powder
- Medium Bowl to combine ingredients into paste
- Dreamfarm Spatula My favorite brand of colorful kitchen tools
Ingredients
- 1¼ cup black sesame powder (150g) can use 1¼ cup black sesame seeds, toast and grind to powder
- 3 tablespoons honey (60g)
- 6 tablespoons coconut cream (90g) not cream of coconut
- 2 tablespoons desiccated coconut (12 g) not shredded coconut
- 1/4 teaspoon salt preferably Kosher salt
Instructions
Instructions:
Prepare the Sesame Powder (If Using Whole Black Sesame Seeds):
- If you don’t have black sesame powder, you can make your own by toasting whole black sesame seeds.
- Place 1 1/4 cups of black sesame seeds in a dry skillet over medium heat.
- Stir frequently until the seeds become fragrant and start to pop slightly, about 3-5 minutes.
- Once toasted, let the seeds cool completely, then grind them in a food processor or high-speed blender until they form a fine powder.
- Grind the sesame seeds until the consistency of sand.
Combine Ingredients:
- In a mixing bowl, add 1 1/4 cup (150g) black sesame powder, 3 tbsp (60g) honey, 6 tbsp (90g) coconut cream, 2 tbsp (12g) desiccated coconut, and 1/4 tsp salt.
Mix Until Smooth:
- Stir the ingredients together until a smooth and thick paste forms.
- If the mixture is too thick, you can add an extra half to one tablespoon of coconut cream for a creamier consistency.
Taste and Adjust:
- Taste the paste and adjust sweetness if necessary. If you prefer a sweeter paste, an additional 1/2 tablespoon of honey.
Use or Store:
- Use the black sesame paste immediately as a filling for mooncakes, pancakes, cookies, or mix it into sauces.
- Store any leftovers in an airtight container in the fridge for up to two weeks.
- Stir well before using if it thickens over time.
Storing in the Freezer:
- If you have leftover black sesame paste, you can freeze it for up to 3 months.
- Store it in an airtight container or portion it into an ice cube tray for easy use.
- To thaw, transfer the paste to the fridge overnight, or speed up the process by placing the container in warm water.
- Stir well before using!
Notes
- Adjust Sweetness: You can adjust the amount of honey to make the paste more or less sweet, depending on your taste preference.
- Black Sesame Seeds vs. Powder: If you don’t have black sesame powder, you can toast whole black sesame seeds and grind them into a fine powder using a food processor.
- Freezing Instructions: You can freeze the paste for up to 3 months. Just thaw it in the fridge overnight and stir well before using.
- Consistency: If the paste feels too thick after mixing, add an extra tablespoon of coconut cream to smooth it out.
- Serving Suggestions: This paste works great as a filling for mooncakes, cookies, and pancakes, or can be stirred into lattes or sauces for a savory twist.
