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Jee Ma Guen Black Sesame Rolls


2/3 Cup                                    Black Sesame Seeds

2 cup                           Corn Oil

3 cup                           Water

1 ½ cups                      Sugar

2/3 cup                                    Water Chestnut Powder

2/3 cup                                    Cornstarch


Oil for Pans


  1. Dry toast the sesame seeds over low heat until fragrant. Empty into a blender and process for 5 minutes, occasionally stopping to scrape the sides. Add the corn oil and process 5 minutes or until the mixture resembles soft peanut butter. Scrape the sides occasionally.
  2. Transfer the paste to a food processor with 1 cup water. Process until the paste dissolves completely in the water. Add remaining water sugar, water chestnut powder and cornstarch. Process until well blended. Pour into large bowl.
  3. Heat water in a steamer
  4. Lightly oil the sides and bottom of a shallow cake pan (see note).  Set aside.
  5. Stir batter well. Pour ½ cup into the first cake pan.
  6. Set pan level in the hot steamer and steam for 4 minutes. Remove and set aside to cool.
  7. Stir batter again and repeat with remaining pans.
  8. Loosen the sides with a spatula and gently roll up the sheet.
  9. Remove from pan and set on an oiled pan until ready to cut
  10. To serve: trim ends, and cut remainder into desired portion size.
  11. Serve at room temperature. If you refrigerate, re-steam the rolls for a few minutes (until they soften) before serving.



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