Chinese Black Sesame Seed Porridgegeema Woo Recipes
CHINESE BLACK SESAME SEED PORRIDGE(GEEMA WOO)
A sweet snack or dessert soup that's rich in flavor and nutrients.The unhulled black sesame seeds are so nutritious that Asian medicinal folklore says they can prevent or reverse greying hair!While I highly doubt that claim,black sesame seeds are rich in calcium,iron,and fiber and are an excellent source of protein,and most importantly they don't taste half bad.The rock sugar ,or rock candy,is a type of sugar sold in Asian stores that resembles an amber colored crystal or rock.It has a taste comparable to light turbinado(which I recommend as a substitute):slightly less refined than white processed sugar but no deep molasses taste like brown sugar or unrefined sugars.This recipe is from The Wisdom Of The Chinese Kitchen by Grace Young.
Provided by strangelittlebeast
Categories Dessert
Time 18m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a wok over high heat until hot but not smoking.Add sesame seeds and stir for 45 seconds-1 minute or until they stop crackling.Remove from heat and stir in the wok for 15 seconds longer before transferring to a bowl to cool.
- Grind the seeds and 1/4 cup of sugar until fine.Add 1/4 cup of cold water and process to a smooth paste.
- Mix the rice flour with a little of the remaining water to form a smooth paste.Whisk in all of the remaining water.Bring to a boil over medium heat,stirring so no lumps form.
- Crush the rock sugar and add to the pot along with the sesame paste.Return to a boil and cook,stirring as needed,until the sugar dissolves and the soup thickens to the consistency of a thin porridge.
- Serve 1 cup per person.
Nutrition Facts : Calories 225.9, Fat 9.4, SaturatedFat 1.4, Sodium 11.5, Carbohydrate 32.6, Fiber 2.6, Sugar 12.6, Protein 4.4
CHINESE BLACK SESAME ROLLS
Make and share this Chinese Black Sesame Rolls recipe from Food.com.
Provided by TVan8879
Categories Lunch/Snacks
Time 15m
Yield 10 rolls, 10 serving(s)
Number Of Ingredients 6
Steps:
- 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 purée 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.
Nutrition Facts : Calories 204.6, Fat 5.8, SaturatedFat 0.8, Sodium 3.1, Carbohydrate 38.1, Fiber 1.2, Sugar 30, Protein 1.8
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