1Tbsprefined (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
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