Chinese Black Sesame Seed Porridgegeema Woo Food

CHINESE BLACK SESAME SEED PORRIDGE(GEEMA WOO)

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.

CHINESE BLACK SESAME ROLLS

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.