Japanese Black Sesame Recipe

Black sesame seeds: These seeds are toasted to bring out their nutty flavor and then ground into a fine powder.

Sugar: Adds sweetness to balance the earthy taste of the sesame seeds.

Milk: Provides a creamy base for the dessert.

Cornstarch: Used as a thickening agent to give the dessert its desired consistency.

To achieve a smoother texture for your black sesame paste, make sure to grind the toasted sesame seeds as finely as possible. Using a spice grinder will yield a finer powder compared to a mortar and pestle. This ensures that the mixture will have a more consistent and creamy texture when combined with the milk and sugar.

• toasted black sesame seeds - Substitute with toasted white sesame seeds: White sesame seeds have a similar nutty flavor, though they are slightly milder. Toasting enhances their flavor, making them a good substitute.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile. Use less honey than sugar as it is sweeter.

• milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good alternative for those who are lactose intolerant or prefer a plant-based option.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and can be used in the same quantity as cornstarch.

• To store your Japanese Black Sesame Dessert, transfer it into an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. The dessert should be kept at a consistent, cool temperature to ensure it stays fresh. It can be stored in the fridge for up to 3-4 days.

• If you plan to keep the dessert for a longer period, consider freezing it. Pour the mixture into a freezer-safe container, leaving a bit of space at the top to allow for expansion as it freezes.

• Before sealing the container, cover the surface of the dessert with a piece of plastic wrap. This will help prevent ice crystals from forming on the surface, which can affect the texture and flavor.

• Label the container with the date so you can keep track of how long it has been stored. The Japanese Black Sesame Dessert can be frozen for up to 2 months.

• When you're ready to enjoy the dessert, transfer it from the freezer to the refrigerator to thaw slowly. This gradual thawing process helps maintain the texture and flavor.

• Once thawed, give the dessert a good stir to ensure it returns to its original creamy consistency. If it appears too thick, you can add a splash of milk and stir until smooth.

• Avoid refreezing the dessert after it has been thawed, as this can negatively impact its texture and flavor.

• Stovetop Method:

  1. Pour the Japanese black sesame mixture into a small saucepan.
  2. Heat over low to medium heat, stirring constantly to prevent sticking or burning.
  3. Once warmed through, remove from heat and serve immediately.

• Microwave Method:

  1. Transfer the Japanese black sesame mixture to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and continue heating in 30-second intervals if necessary, stirring each time.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a gentle simmer.
  2. Place the Japanese black sesame mixture in the top pot of the double boiler.
  3. Stir continuously until the mixture is warmed through, ensuring it doesn't overheat or scorch.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Transfer the Japanese black sesame mixture to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, stirring halfway through to ensure even warming.

• Sous Vide Method:

  1. Place the Japanese black sesame mixture in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.
  4. Remove the bag from the water bath, carefully open it, and stir the mixture before serving.

• Pan: Use a dry pan to toast the black sesame seeds over medium heat until they become fragrant.

• Spice grinder: Grind the toasted sesame seeds into a fine powder using a spice grinder for a smooth texture.

• Mortar and pestle: Alternatively, you can use a mortar and pestle to grind the sesame seeds if you prefer a more traditional method.

• Saucepan: Combine the ground sesame seeds, sugar, and milk in a saucepan and heat over medium heat while stirring constantly.

• Wooden spoon: Stir the mixture in the saucepan with a wooden spoon to ensure even heating and prevent sticking.

• Measuring cups: Measure out the black sesame seeds, sugar, and milk accurately using measuring cups.

• Measuring spoons: Use measuring spoons to measure out the cornstarch and water for the slurry.

• Small bowl: Dissolve the cornstarch in water in a small bowl to create the slurry.

• Whisk: Use a whisk to mix the cornstarch slurry into the simmering mixture to ensure it thickens evenly.

• Cooling rack: Place the saucepan on a cooling rack to let the mixture cool down after removing it from the heat.

• Serving bowls: Serve the chilled black sesame mixture in serving bowls.

Toast in bulk: Toast a larger batch of black sesame seeds and store the extra in an airtight container for future use.

Pre-grind seeds: Grind the toasted sesame seeds ahead of time and keep them in a sealed jar to save time during preparation.

Use a blender: Instead of a mortar and pestle, use a blender to quickly grind the sesame seeds into a fine powder.

Pre-mix cornstarch slurry: Prepare the cornstarch slurry in advance and store it in the fridge, so it's ready to use when needed.

Batch cooking: Double or triple the recipe and store the extra in the fridge for a quick dessert option later.