How to Make Chinese Sesame Paste

Chinese sesame paste, or ZhīMa Jiàng (芝麻酱) – not to be confused with tahini, which is made using raw sesame seeds – is made with seeds that have been *roasted* to bring out that distinct sesame aroma. They both have a deliciously thick and creamy texture, but tahini has a lighter flavor and subtle nuttiness, while sesame paste has a rich, complex, nutty flavor and a duality of sweet and bitter notes.

Sesame paste is a key component in savory sauces like cold sesame noodles and dandan noodles; is used in dipping sauce for hot pot, and can also be used in salad dressings, deserts, and as a decent sub for peanut butter.

You can buy it at most Asian grocery stores or order it online. But it’s also really easy to make… pretty much the same way you’d make any nut/seed butter. 

Chinese Sesame Paste

thingslinadoes

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Cook TIme 20 minutes mins

Cuisine Chinese

EQUIPMENT

• pan
• blender / food processor

Ingredients

  

• 1.5 c raw sesame seeds (~8 oz) ¹
• 3 tbsp toasted sesame oil

Instructions

 

• Toast sesame seeds over medium-low/medium heat, stirring constantly to cook evenly & prevent burning.
  1.5 c raw sesame seeds (~8 oz) 1
  
• When they're golden and have a lovely nutty fragrance (~5-10 min), remove from heat and let cool completely (I transfer to a bowl to cool in fridge because ~impatience~).
  
• Add sesame seeds and toasted sesame oil to blender / food processor, and blend into a thick paste. Scrape down sides as needed. ²
  3 tbsp toasted sesame oil
  
• Store in airtight container in the fridge. ³
  

Notes

1. It’s more common to find containers of “toasted sesame seeds” rather than raw, but i’ve found that some aren’t toasted all that much – aka don’t have as much of that nutty fragrance. If they’re not a deep golden color, I’d recommend additional toasting until fragrant.
2. If you want a looser consistency, blend in more sesame oil, but note that sesame paste is usually mixed with other liquids (e.g., soy sauce, vinegar) that will thin it out whenever you use it.
3. Quality nut/seed butters should always be stored in the fridge after opening, as the oils are sensitive to going rancid. If the oil has separated and is sitting at the top, mix well to integrate before refrigerating.

Keyword chinese, how to, recipe, sesame paste