Blacksesamepowder



[Ingredients] Black sesame,stickyrice

[Steps]

1.2. Rinse the black sesame twice with clean water, sift it with a strainer, and let it sit overnight to dry.——I always feel there is a thin layer of dust on the bought black sesame, so I wash them just for peace of mind.The climate is relatively dry now, so if you rinse them in the morning, they should be mostly dry by the evening after work.Just make sure they aren't dripping water; slight moisture is okay because we will be roasting them anyway.



3. Clean and dry the pot thoroughly, then add the dried black sesame to it and roast over low heat.Gently stir continuously to ensure even heating of the sesame.——The pot must be clean with no oil; use an iron pan if possible as it heats up quickly and is more durable.Using an iron pan is best because it heats up quickly, and the pan itself is tough.

4. Roast for about 20 minutes on low heat until you can smell a clear sesame aroma.——You can also judge if the sesame is fully dry and roasted by observing the spatula: initially, when the sesame is wet, it tends to stick to the spatula.Once they are roasted well and become dry, they will no longer stick to the spatula, as shown in Figure 4.

5. Spread out the roasted sesame seeds to cool down completely for better storage.Allowing the heat to dissipate fully ensures better preservation.



6.7.8. Once cooled, grind the roasted black sesame with a blender and mix it with an appropriate amountstickyrice flour, then combine evenly and store in a sealed container.