Recipes from China :: Chinese Noodle, Rice and Dumpling Dishes
Source:
Classic Deem Sum by Henry Chan and Yukiko and Bob Haydock
2/3 c. black sesame seeds
2 Tbsp. corn oil
3 c. water
1 1/2 (one and one-half) c. sugar
1/2 c. water chestnut powder (see note)
1/2 c. cornstarch
Toast sesame seeds in a skillet over low heat until fragrant. Place in a blender or food processor and blend 5 mins., occasionally scraping sides. Add oil and purée 5 mins., or until mixture resembles soft peanut butter. Add 1 c. 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 let it come 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 mins. 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-in. pieces and serve at room temperature. Rolls may be refrigerated, but steam to soften before serving.
NOTE: Find water chestnut powder at Asian markets.
