Oh, and I'm sick again with a cough. The kids I work with need to stop being germ factories. Luckily when I get sick, I don't experience severe symptoms unlike my fiance. He managed to catch my bug and he had the chills, sweats, fever, swollen gums, and sore limbs. He was out for a good 30 hours before he woke up again. I made him chicken soup to compensate...
While I was shivering away at my desk working on lesson plans for the week, I had a sudden craving for a warm dessert, specifically black sesame paste. Ever since my mom purchased a package of black sesame powder, I've been itching to use it in a dessert.
Black Sesame Dessert/Paste (芝麻糊)
loosely adapted from taozheng
Note: Hsin Tung Yang is the brand of black sesame powder I use. You can also grind your own powder by lightly toasting black sesame over low heat until fragrant and then using a mortar/pestle to grind until it's a fine powder and the natural oil appears. I prefer my desserts less sweet, but feel free to increase the sugar up to 2 Tablespoons.
36g (6 TBSP) black sesame powder
10g (2 TBSP) glutinous rice flour
16g (1 heaping TBSP) white granulated sugar
220g (1 cup) water
- If using prepackaged sesame powder, give it a quick run through the mortar and pestle until the natural oils are secreted. This will make the dessert more aromatic.
- Mix all the ingredients in a small pot.
- Turn the heat on medium low and stir constantly to prevent burning. When the mixture thickens and bubbles, it's finished. It will take approximately 5 minutes or less. If the sesame paste is too thick, add a couple tablespoons of water and continue to stir until the paste is hot again.
- Spoon into two bowls and serve.