Black Sesame Filling

Black Sesame Filling

Toasted black sesame seeds ground into a rich, nutty paste for buns and mochi.

Total 30 min Makes 16 oz Calories 110/serving

Dietary

Wheat free, Nut free

Allergens

Dairy, Sesame, Red meat

This filling is a staple in Chinese and Japanese pastries, prized for its deep nutty aroma and smooth, spreadable texture. Toasting the seeds before grinding intensifies the flavor, while rendered lard or butter binds the paste into a filling sturdy enough to wrap inside steamed buns, mochi, or tangyuan.

Ingredients

  • 1 1/2 cups black sesame seeds
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, softened
  • 2 tablespoons rendered lard or neutral vegetable oil
  • 2 tablespoons glutinous rice flour, toasted
  • 1/4 teaspoon salt

Method

  1. Toast the black sesame seeds in a dry 9-inch skillet over medium-low heat, stirring constantly, until fragrant and slightly glossy, about 4 to 5 minutes. Watch closely since they burn quickly.

  2. In the same dry skillet, toast the glutinous rice flour over low heat, stirring constantly, until it turns pale golden and smells nutty, about 3 minutes. Transfer to a small bowl and set aside.

  3. Let the toasted sesame seeds cool for 5 minutes, then transfer to a food processor or spice grinder with the sugar. Grind until the mixture forms a thick, slightly oily paste, scraping down the sides as needed, about 3 to 4 minutes.

  4. Add the softened butter, lard or oil, toasted rice flour, and salt to the sesame paste. Process again until fully combined and smooth, about 1 minute.

  5. Scrape the filling into a bowl and chill, uncovered at first, until firm enough to roll into balls, at least 1 hour.

  6. Divide the chilled filling into portions as needed for your recipe, rolling each into a smooth ball before wrapping in dough.

Rate this recipe

★ 4.4 (1)

Black Sesame Filling

This filling is a staple in Chinese and Japanese pastries, prized for its deep nutty aroma and smooth, spreadable texture. Toasting the seeds before grinding intensifies the flavor, while rendered lard or butter binds the paste into a filling sturdy enough to wrap inside steamed buns, mochi, or tangyuan.

30 min 16 oz 110 cal

Ingredients

  • 1 1/2 cups black sesame seeds
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, softened
  • 2 tablespoons rendered lard or neutral vegetable oil
  • 2 tablespoons glutinous rice flour, toasted
  • 1/4 teaspoon salt

Method

  1. 1

    Toast the black sesame seeds in a dry 9-inch skillet over medium-low heat, stirring constantly, until fragrant and slightly glossy, about 4 to 5 minutes. Watch closely since they burn quickly.

  2. 2

    In the same dry skillet, toast the glutinous rice flour over low heat, stirring constantly, until it turns pale golden and smells nutty, about 3 minutes. Transfer to a small bowl and set aside.

  3. 3

    Let the toasted sesame seeds cool for 5 minutes, then transfer to a food processor or spice grinder with the sugar. Grind until the mixture forms a thick, slightly oily paste, scraping down the sides as needed, about 3 to 4 minutes.

  4. 4

    Add the softened butter, lard or oil, toasted rice flour, and salt to the sesame paste. Process again until fully combined and smooth, about 1 minute.

  5. 5

    Scrape the filling into a bowl and chill, uncovered at first, until firm enough to roll into balls, at least 1 hour.

  6. 6

    Divide the chilled filling into portions as needed for your recipe, rolling each into a smooth ball before wrapping in dough.