Black Sesame Rolls Recipe | Asian Recipes
How to prepare "black sesame rolls"
black sesame rolls
source: classic deem sum by henry chan and yukiko and bob haydock
2/3 cup black sesame seeds
2 tablespoons corn oil
3 cups water
1 1/2 cups granulated sugar
1/2 cup water chestnut powder (see note)
1/2 cup cornstarch
toast sesame seeds in a skillet over low heat until fragrant. place in a blender or food processor and blend 5 minutes, occasionally scraping sides. add oil and purée 5 minutes, or until mixture resembles soft peanut butter. add 1 cup of water. process until paste dissolves. add remaining water, sugar, water chestnut powder and cornstarch. process until blended. pour batter into a large bowl.
fill the bottom of a steamer with water and bring to a boil. place steamer basket on top. lightly oil a heavy-duty cake or loaf pan that will fit into the steamer basket.
pour batter in a thin layer into the pan. place pan in steamer and steam 4 minutes or until mixture is set. remove and cool.
loosen sides with a spatula, then roll up lengthwise. place seam-side down on a lightly oiled plate or pan. repeat steaming process with remaining batter, stirring batter and oiling the pan each time.
slice rolls into 3-inch pieces and serve at room temperature. rolls may be refrigerated, but steam to soften before serving.
note: find water chestnut powder at asian markets.
