Black Sesame Paste (Liquidised) | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 20 minutes prep, 20 minutes cooking | Easy

Black sesame paste (黑芝麻糊, hak ji ma wu) is one of Cantonese dessert culture’s most deeply aromatic offerings — toasted black sesame seeds ground into a thick, fragrant paste with glutinous rice starch and rock sugar, producing a glossy, jet-black sweet that is warm, rich and intensely nutty. It appears at dim sum restaurants, dedicated 糖水 (sweet soup) houses, and street stalls across Hong Kong and the wider Cantonese diaspora. Traditional versions sit at approximately IDDSI Level 4–5, containing fine sesame seed hull particles and starchy granules. This adaptation blends the sesame thoroughly and passes the liquid through a fine-mesh sieve to remove all solid particles, producing a smooth, flowing liquid that meets IDDSI Level 3 Liquidised requirements while retaining the characteristic deep, roasted sesame flavour.

Ingredients (3–4 servings)

• 100g black sesame seeds (raw, dry-toasted; or pre-toasted)
• 30g glutinous rice (soaked 2 hours) or 2 tbsp glutinous rice flour (dissolved in 100ml cold water)
• 900ml water (added in stages)
• 50–70g rock sugar (adjust to taste)
• 1 small pinch of salt
• 1 tsp neutral oil (optional; peanut or sunflower; improves smoothness)

Method

1. Toast the sesame seeds (if using raw): Heat a dry pan over medium-low heat; add the black sesame seeds and stir continuously for 3–5 minutes until fragrant and the seeds begin to pop. Remove from heat and cool completely before blending.
2. Drain the soaked glutinous rice; combine with 200ml water in a small saucepan; bring to the boil, reduce to low heat, cook for 20 minutes until completely soft with no hard core. (If using glutinous rice flour: dissolve in 100ml cold water; set aside for step 5.)
3. Transfer the toasted sesame seeds and 400ml water to a blender; blend on high speed for 3 minutes until a fine slurry forms. If using a blender under 1000W, blend in two batches for best particle reduction.
4. Pass the blended sesame through a fine-mesh sieve (≤1mm mesh size); press firmly with a spoon to extract maximum liquid. Discard all solid sesame hull residue retained by the sieve — this step removes the particles that would otherwise prevent Level 3 compliance.
5. Pour the sieved sesame liquid into a saucepan; add the cooked glutinous rice (or glutinous rice flour slurry) and the remaining 300ml water. Heat over medium-low heat, stirring continuously.
6. Add rock sugar and salt; stir until completely dissolved. Continue cooking over medium-low heat, stirring constantly to prevent sticking, for 8–10 minutes until the mixture is smooth and consistent.
7. Pass the entire cooked sesame paste through the fine-mesh sieve a second time — glutinous rice starch dissolves fully into the liquid and will pass through; any remaining sesame particles will be captured.
8. Adjust consistency: if too thick to flow slowly from a tilted spoon, add hot water in 30ml increments, stir, and re-test. If too thin, return to low heat and cook briefly to reduce.
9. Confirm IDDSI Level 3 texture at serving temperature (see below) and serve immediately.

Texture Test

IDDSI Level 3 (Liquidised) confirmation: Spoon up a portion and tilt the spoon — the sesame liquid should flow slowly and continuously, leaving a thin dark coating on the back of the spoon. Using the IDDSI syringe test, 1–10ml should be expelled over 10 seconds at 45 degrees. The liquid must be completely particle-free: run a small amount between fingertips and confirm there is no gritty or rough sensation — sesame hull fragments are the primary risk and must be fully removed by the double-sieve process.

Temperature note: Black sesame paste thickens noticeably as it cools. Always test texture at serving temperature (40–55°C), not at cooking temperature. If the paste has cooled and thickened beyond Level 3, reheat gently with a small addition of water and re-test.

Safety Notes

⚠️ Double sieving is the critical safety step — Black sesame seed hulls, even after prolonged high-speed blending, can retain fragments that constitute solid particles under IDDSI classification. A single sieve pass may not be sufficient; double sieving with a fine-mesh sieve (≤1mm) is required for Level 3 compliance. Do not omit or substitute with a coarser strainer.

⚠️ Glutinous rice granules — If using whole glutinous rice, ensure it is fully cooked with no hard core before combining. The second sieve pass will capture any rice that has not fully dissolved; if rice grains appear in the sieve, the rice needed more cooking time.

⚠️ High fat content — Black sesame seeds are approximately 50% fat; each serving contains approximately 18–20g fat. For elderly individuals with dyslipidaemia or hepatic conditions, portion size should be discussed with a dietitian.

⚠️ Consistency drift — The paste thickens significantly on cooling due to glutinous starch retrogradation. In care settings where food is plated ahead of time, confirm texture immediately before service, not at preparation time.

Sourcing in Hong Kong

• Black sesame seeds: Supermarkets, organic food shops and wet market grain stalls; choose plump, uniformly black seeds with a slight sheen; vacuum-sealed packaging prevents the oils from going rancid; some brands sell pre-toasted seeds, which saves the toasting step
• Glutinous rice: Supermarket rice aisle; round-grain glutinous rice (圓糯米) is preferred; soaking reduces cooking time significantly and ensures even softening
• Rock sugar: Supermarket condiment aisle; traditional yellow crystal rock sugar produces a cleaner, more mellow sweetness that does not overwhelm the sesame; granulated white sugar is a functional substitute

Nutrition

Approximately 220 kcal per serving (200ml), 18g carbohydrate, 6g protein, 14g fat. Black sesame seeds are an outstanding source of calcium, magnesium, iron and vitamin E — particularly relevant for elderly individuals at risk of osteoporosis, where calcium intake through palatable, compliance-friendly foods is a meaningful clinical consideration. The sesamin and sesamolin in black sesame are among the most studied plant lignans, with antioxidant properties potentially relevant to neurological protection. The sieving process removes most insoluble fibre but retains all minerals, healthy fats and fat-soluble vitamins in the liquid. The sweet, warm, aromatic format consistently achieves high intake compliance in elderly care settings, making this an effective vehicle for energy and micronutrient delivery.

Cultural Note

Black sesame paste occupies a distinctive position in Cantonese wellness food culture: it is simultaneously a beloved street dessert and a traditional health tonic. The classical Chinese medicine concept of 黑色入腎 — that black-coloured foods nourish the kidneys — places black sesame prominently in age-related nutritional advice across generations. In Hong Kong, it is a staple of the 糖水 (sweet soup) culture that runs from neighbourhood dessert stalls to hotel dim sum menus. Presenting a Level 3-compliant version in residential care allows elderly residents with severe dysphagia to reconnect with a flavour that carries deep personal and cultural memory — an approach to texture modification grounded in both clinical safety and human dignity.