Black Sesame Jewel Raw Smoothie Recipes

CHINESE BLACK SESAME ROLLS

Steps:

• 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.

ZHIR MA BAO (BLACK SESAME FILLING FOR BUNS)

Steps:

• Toast sesame seeds very lightly (be careful, black sesame becomes very bitter if overtoasted.).
• Add 1/4 cup sugar to the boiling water, dissolve.
• Combine 1/4 cup remaining sugar, sesame seeds, and 1 tbs peanut oil in a blender or masher.
• Process or crush to desired fineness - it can be anything from a gritty paste to a smooth filling.
• Add the hot water and remaining 1/4 cup of sugar and the remaining 1 tbs oil during the grinding process to adjust sweetness, consistency, and smoothness to taste.
• NOTE: This recipe should yield a very sesame-flavored, gritty paste after 5 - 10 minutes of start-stop processing without any extras.