Black Sesame Rolls
- 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
- 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 puree 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.
Water chestnut powder is available at Asian markets.
Classic Deem Sum by Henry Chan and Yukiko and Bob Haydock