Easy Chinese Sesame Paste | Kitchenstagram
Roasted Sesame Paste is a deeply aromatic condiment prepared from toasted sesame seeds blended with sesame oil, creating a smooth, creamy paste with a bold nutty profile. It plays an essential role in both Japanese and Chinese cooking, where it is known as neri goma in Japan and zhi ma jiang in China.
In Chinese cuisine, sesame paste is especially valued for its richness and depth. Made from roasted white sesame seeds, its taste is distinctly savory and intense. It is commonly stirred into noodle sauces, used as a base for dips and incorporated into fillings, adding body and complexity to dishes.
Sesame, in general, is foundational to Asian kitchens. From fragrant sesame oil enhancing stir-fries and marinades to toasted seeds sprinkled over savory dishes, desserts and baked goods, its flavour is unmistakable. Chinese sesame paste, made from toasted seeds, is darker, thicker and far more robust, delivering a pronounced roasted character that stands out in sauces and noodles.
Why you’ll love this recipe?
Deep and Bold Taste: Made form thoroughly roasted sesame seeds, this paste delivers an intense nuttiness far richer than standard tahini.
Naturally Aromatic: The roasting process unlocks a warm, toasty aroma that instantly adds depth to any dish.
Versatile Across Cuisines: It works just as well in savory recipes like noodles and dipping sauces as it does in baked goods and desserts.
Sweet-Friendly: Roasted sesame paste pairs beautifully with sugar, honey or syrups, making it ideal for cookies, fillings and sweets.
Great Nut-free Option: For those avoiding peanuts or tree nuts, sesame paste offers richness and body without compromising flavour.
Unmatched Authenticity: Neither peanut butter nor tahini can recreate the distinct character of zhi ma jiang, especially in Chinese and Taiwanese dishes.
Hard to Source, Easy to make: Quality versions can be difficult to find, but homemade sesame paste comes together quickly with minimal effort.
Convenient & Long-lasting: It can be prepared in larger quantities and stored refrigerated, making it a reliable pantry staple for flavour-forward meals.
Use of Sesame Paste:
Sesame paste adds depth to many dishes, from rich noodle coatings and savory condiments to aromatic dressings. Beyond savory cooking, it works beautifully in sweets, lending a nutty richness to cakes , cookies, confections and other baked treats.
Storage Tips:
Homemade Sesame paste keeps well when stored correctly. At room temperature, it can be kept for several months if placed in a cool, shaded spot away from heat and light. While it remains safe beyond that time, the natural oils may lose freshness and affect flavour.
For extended keeping, refrigerate the paste in a tightly closed container. Chilling helps preserve quality for up to a year, through the paste will firm up. Let it sit at room temperature for a while to regain a smoother consistency before use.
It’s also normal for natural sesame paste to separate during storage. A layer of oil may rise to the top while the solids settle below. This is a natural process- simply mix well to bring it back to a creamy, even texture.
Ingredients
250 gm hulled White Sesame Seeds
1/4 cup Roasted Sesame Oil
Preparation
- Step 1: Toast sesame seeds in a dry pan over medium heat until golden and fragrant.
- Step 2: Allow them to cool and place in a food processor or blender and grind into fine powder.
- Step 3: Then add sesame oil and blend until well combined and smooth.
- Step 4: Store in air-tight container in fridge up to 1 month. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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