Are you a fan of the nutty and toasty flavor of black sesame? If so, you’ll love this easy 3-ingredient black sesame paste that is perfect for filling mochi and mooncakes. Made with just black sesame seeds, honey and coconut oil, this paste is a simple and quick way to add flavor and texture to your favorite desserts. Keep reading for the step by step guide below!
Ingredients Used to Make Black Sesame Filling
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Black Sesame – Black sesame has been used in many East Asian desserts for centuries. It’s considered to be a healthy and nutritious ingredient because of its high calcium content and antioxidants and is also an excellent source of protein, calcium, iron, zinc, vitamin E and B6. Black sesame is the main ingredient in traditional desserts such as mooncakes, rice cakes and mochi, etc.
***UPDATE: Raw black sesame seeds are perfectly fine to use in this recipe, but for the optimal flavor, use toasted black sesame seeds which you can buy here, or make your own by heating the seeds in a shallow microwave-safe dish for 2 minutes, stirring in between. You can also toast the black sesame seeds on a frying pan or wok over low-medium heat for 3-5 minutes, stirring frequently. Just make sure to cool the sesame seeds completely before using!
- Coconut Oil – You can use regular coconut oil, or refined coconut oil, like this one, which has a neutral scent and flavor (this is great for people who do not like the distinct smell and flavor of coconut. You can also use plant-based, dairy-free butter or regular butter instead.
- Honey – to sweeten the black sesame paste filling. Can also use maple syrup or agave syrup.
Step by Step Guide
How to Make Easy Black Sesame Filling
STEP 1
Finely grind the black sesame seeds (pre-toasted for best flavor) in a small blender or spice grinder
STEP 2
Mix in the honey. Add in melted coconut oil one tablespoon at a time, until a desired consistency is achieved.
NOTE: For thicker pastes to be used for mooncakes, use 1 Tbsp of coconut oil. For a creamier filling to be used for mochi and steamed buns, use up to 3 Tbsp of coconut oil.
STEP 3
The texture will be a thick, slurry like consistency which is perfectly fine! The coconut oil will harden the filling once it cools.
STEP 4
Chill for 30 minutes in the fridge before using. The coconut oil will harden and help hold the shape of the filling.
STEP 5
Use a cookie scoop to portion the black sesame paste filling into 1-2 Tablespoon sized portions
STEP 6
Use for fillings. Enjoy!
Recipe Variations and Optional Add Ins:
- Instead of black sesame seeds, you can also use regular (brown) sesame seeds
- I used honey to sweeten the black sesame paste – you can also use maple syrup, agave syrup or brown rice syrup.
Black Sesame Paste Recipe For Mochi And Mooncake Filling
Ingredients
- 1 cup black sesame seeds , raw or toasted
- 2 Tbsp honey, maple syrup or agave syrup
- 1 Tbsp refined (flavorless) coconut oil , melted (can add up to 3 Tbsp coconut oil if using it for mochi or steamed buns)
Instructions
- Finely grind the black sesame seeds in a small blender or spice grinder
- Add honey to taste. I used 2 Tbsp but you can always add more or less to control the sweetness.
- Mix in melted coconut oil one tablespoon at a time, until a desired consistency is achieved. NOTE: For thicker pastes to be used for mooncakes, use 1 Tbsp of coconut oil. For a creamier filling to be used for mochi and steamed buns, use up to 3 Tbsp of coconut oil.
- Cool the sesame seed filling in the fridge for about 30 minutes, or until the filling hardens enough to be scooped.
- Use a cookie scoop to portion the black sesame paste filling into 1-2 Tablespoon sized portions
- Use for mochi and mooncakes.
Leave a Reply