Double the ‘tong sui’ thrill with this smooth and fragrant black and white sesame paste

The appeal of black sesame paste lies in its deep, almost inky color and robust nutty flavor, which comes from its base of black sesame seeds. However, the flavor can sometimes be heavy or one-dimensional. This is where white sesame seeds come in, providing extra fat and releasing fragrant oil when toasted. The white sesame helps develop the black sesame's aroma, while contributing to a smoother and more luxurious texture.

The result is a richer, less bitter paste that retains the characteristic stickiness of a good sesame paste. To achieve this "double black and white" sesame paste, stir-fry the black and white sesame seeds separately until fragrant, then grind them into a fine paste and cook it. A ratio of 3:1 black to white sesame seeds works well, as the white sesame helps balance the flavor and maintains the desired black color.

Replacing half of the traditional white rice with black glutinous rice adds an extra layer of depth, contributing to a chewier texture and additional nutritional benefits. This method produces a more rounded flavor and a visually appealing deep black color. Adjust the amount of white sesame to your liking, as more white sesame will make the paste more fragrant and mellow, while less will keep the focus on the rich black sesame flavor. Serve the warm sesame paste drizzled with coconut milk, if desired.