Black Sesame paste is not easy to make. and to get that nice consistency of creamy smooth paste is not using cornstarch. You need to add Calrose Rice(which is a kind of short grain rice) to blend with the seeds. Then slowly simmer it till it thickens.
Black Sesame Paste Tongshui (Hak Zi Ma Wu) Recipe
(Apx 4 bowls)
– 100g dry-roasted black sesame (I toast it in the oven till fragrant)
– 750ml milk/water
– 1/2 sugar (adjust according to your taste)
– Thickening: Corn Starch/Potato Starch mixed in a little bit of water
1. Put the black sesame and milk/water in a blender. Pulse until paste-like.
2. Transfer to a pot and add sugar.
3. Cook over low/med fire. Stir at all times.
4. When it starts to simmer, add thickening until it reaches the consistency that you prefer.
5. Serve hot.
* Be careful when watching the fire to ensure that the tongsui remains liquidy paste-like at all times.
Confinement Lady For Hire 