| 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. |
