Black Sesame Roll 芝麻卷

A classic Cantonese dim sum dessert, these chilled rolls are made from a smooth, gelatinous sheet infused with rich black sesame flavor, then rolled up. They offer a unique texture and deep, nutty taste.

Nutrition (per serving)

Ingredients

• 100g black sesame seeds
• 100g granulated sugar
• 200ml water (for sesame paste)
• 50g wheat starch
• 50g tapioca starch
• 400ml water (for starch mixture)
• 1 tablespoon vegetable oil

Steps

1. Toast black sesame seeds in a dry pan until fragrant. Blend toasted sesame seeds with water (for sesame paste) until very smooth. Strain the mixture through a fine-mesh sieve, discarding solids, to get a smooth sesame liquid.
2. In a separate bowl, combine granulated sugar, wheat starch, tapioca starch, and water (for starch mixture). Stir until the sugar and starches are fully dissolved and no lumps remain.
3. Gradually pour the sesame liquid into the starch batter, stirring constantly until well combined. Add vegetable oil and mix thoroughly.
4. Pour the combined batter into a non-stick pan over medium-low heat. Stir continuously until the mixture thickens into a smooth, glossy paste. Remove from heat.
5. Lightly grease a flat, heat-proof tray or shallow dish. Pour a thin layer of the cooked paste onto the tray, spreading evenly. Steam for 3-5 minutes, or until the sheet is translucent and firm.
6. Carefully remove the steamed sheet from the tray. While still warm, gently roll it up tightly. Repeat for remaining batter. Arrange the rolls on a plate and chill in the refrigerator for at least 30 minutes before serving.

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