Black Sesame Rolls
Black Sesame Rolls
Source: Classic Deem Sum by Henry Chan & Yukiko & Bob Haydock
2/3 cup black sesame seeds
2 Tbspcorn 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 & blend 5 min, occasionally scraping sides
Add oil & puree 5 min, or until mixture resembles soft peanut butter
Add 1 cup of water
Process until paste dissolves
Add remaining water, sugar, water chestnut powder & cornstarch
Process until blended
Pour batter into a large bowl
Fill the bottom of a steamer with water & 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 & steam 4 min or until mixture is set
Remove & 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 & oiling the pan each time
Slice rolls into 3-inch pieces & serve at room temp
Rolls may be refrigerated, but steam to soften before serving
NOTE: Find water chestnut powder at Asian markets
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