• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Hong Kong Black Sesame Rolls

October 4, 2017 By Lokness 17 Comments

Celebrate Halloween with a classic Cantonese dim sum, Black Sesame Rolls! This dessert is sweet and jello-like with a hint of nutty and earthy flavors. 

It’s October already, which means Halloween is just around the corner. I teamed up with 7 Asian food bloggers to bring you some spooky dark food to celebrate Halloween. The secret ingredient for dark food is black sesame!

The recipe that I’m sharing is a classic dim sum dish, Black Sesame Rolls (芝麻卷). It’s a sweet dessert. Kids love this dish! It used to be very popular back in the 70’s & 80’s. But these days, you can hardly find them, even in Hong Kong. It’s because the profit margin is too small for that amount of work. So if you want black sesame rolls, it’s just easier to make them yourself. When you have all the right equipments and ingredients, these rolls are actually fairly easy to make. They are unique and different, and they taste really good too!

First, toast the sesame seeds for maximum flavors. Make a simple sugar syrup with rock sugars. Once everything is cooled to room temperature, grind the sesame seeds and combine with wheat starch, plain rice flour, water chestnut flour, syrup and water. Run everything through a cheesecloth. Steam a thin layer of mixture in a small sheet pan for a quick 3 minutes. When it’s set, roll it up. Keep in the fridge and slice to into little rolls to serve. Easy, right?

Most people refer black sesame roll to its’ nickname, “photographic film (菲林)”, because the roll is black in color and it looks very so much like the film roll. Don’t you agree? The taste of black sesame rolls are sweet with a hint of nuttiness and earthiness from the black sesame seeds. The texture is kind of like jello, but slightly more firm. They have very nice flavors and lots of fun to enjoy. It’s light and cool which is an excellent dessert to serve at the end of a meal, especially on Halloween!

Hope you will like this recipe! Have a wonderful Halloween!

Don’t forget to check out all these spooky Halloween black sesame recipes from my incredible blogger friends!

Join us and tag your pictures using #BlackSesame4Halloween on Facebook, Twitter and Instagram!

Black Sesame Cake Roll by The Pink Wings
Black Sesame Creme Brûlée by Pups with Chopsticks
Black Sesame Cupcakes with Peanut Butter Frosting by Contemplating Sweets
Black Sesame Mushi Pan by Chopstick Chronicles
Charcoal & Black Sesame Sourdough by Scratch Eats
Mini Matcha Cheesecakes with Black Sesame Crust by Thirsty for Tea
Totoro Black Sesame Chiffon Cake by What to Cook Today

Print Pin

Hong Kong Black Sesame Roll (芝麻卷/菲林)

Course Dessert, Dim Sum
Cuisine Cantonese, Hong Kong
Keyword black sesame, cantonese, dessert, dim sum, halloween, hong kong
Servings 9 rolls
Author Lokness

Ingredients

  • 120 grams black sesame seeds
  • 110 grams rock sugar 冰糖
  • 400 grams cold drinkable water (divided)
  • 30 grams plain rice flour 粘米粉 (not glutinous rice flour)
  • 60 grams wheat starch 澄粉
  • 40 grams pure water chestnut flour 馬蹄粉
  • vegetable or canola oil
  • white sesame seeds (optional for garnish)

Special equipments:

  • 1 eighth size sheet pan (6 x 10 inches)
  • 1 food processor or blender
  • 1 large sieve
  • 1 large cheesecloth
  • 1 pastry brush
  • 1 steaming rack (small enough to fit inside the wok)
  • 1 large wok or pot with lid (make sure the lid can close when the rack and sheet pan are inside)

Instructions

  • In a medium pot over medium heat, combine rock sugar and 200 grams cold water. Bring to a boil and reduce to a simmer. Cook until sugar is melted. Transfer to a medium bowl. Cool completely, at least 2 hours.
  • Meanwhile, in a large skillet over medium heat, add the black sesame seeds (do not use any oil). Heat for 3 – 5 minutes until fragrant, stirring often. Transfer to a large plate to cool completely, at least 1½ hours.
  • In a food processor or blender, add the cooled black sesame seeds. Process until fine. Add the flours and starch, do a quick purse. Add the cooled sugar syrup and another 200 grams cold water. Mix until blend.
  • In a large bowl, place the sieve on top and cover with cheesecloth. Pour the sesame mixture into the cheesecloth. Hold up the cheesecloth carefully and squeeze out as much liquid as possible. Keep the liquid and discard the seed mixture.
  • In a large wok or pot, put in the steaming rack and add water that reach 1 inch below the top of the rack. Bring the water to boil over medium-high heat.
  • In the meantime, lightly brush the inside of the sheet pan with vegetable oil. Use paper towel to remove extra oil if needed. Pour about 75 milliliter of sesame liquid. The liquid should fully cover the bottom of the pan when the pan is level. If the liquid can't cover the pan, add a little bit more liquid. 
  • Transfer the sheet pan with the liquid to the wok and on top of the steaming rack. Carefully adjust the rack to ensure the sheet pan is level again. Cover with a lid and steam for 3 – 4 minutes. Remove from heat and cool for about 5 minutes.
  • Lightly brush a thin layer of vegetable oil on top of the sesame sheet. Using a thin spatula, lift up a corner and pull the whole sheet out gently, and lay it back on the pan. Roll the sheet from the short length side to create a roll. Transfer to a medium plate to cool.
  • Rinse and wash the sheet pan. Dry with paper towels. Repeat the steps to make two more rolls. Rest the rolls at room temperature for 30 minutes to cool. Wrap the whole plate with plastic wrap. Chill in the fridge for up to 6 hours.
  • When ready to serve, lightly grease a sharp knife with vegetable oil. Cut each long roll into 3 parts. Transfer to a serving plate. Sprinkle with white sesame seeds and serve.

Notes

  1. Black sesame rolls can be kept in the fridge with plastic wrap for up to 2 days. The longer they sit, they are likely to get harden. If they are too hard to eat, you can re-steam them (in roll form), cool to room temperature and serve.
  2. Plain rice flour 粘米粉 is commonly used in turnip cake. It’s made from rice. It’s NOT the same as glutinous rice flour. Glutinous rice flour is made from glutinous rice, which has a sticky texture.
  3. Wheat starch 澄粉 is a powder produced by removing the proteins from wheat flour. After steaming, it’s color is somewhat transparent, which is why it’s often used in dim sum dishes, like har gow.
  4. Pure water chestnut flour 馬蹄粉 acts as a thickener. The most common way to use this flour is in a water chestnut cake. Also, it can be used in many things too. I have used that to make coconut red bean pudding.
  5. Black sesame seeds, rock sugar and flours can be bought in Chinese supermarkets or from Amazon.
  6. I actually found and bought roasted black sesame seeds instead of just plain black sesame seeds. They are already roasted, but I still toast them quickly in a skillet to bring out more flavors, about 1 minute.
  7. Make sure the sesame liquid cover all sides and corners of the sheet pan before steaming. If not, part will be missing and the rolls will be uneven.
  8. To make better presentation, trim both ends of the long rolls before cutting into 3 parts.
(Adapted from The Ahistoric Grandpa Cooking Show 2)

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Filed Under: Cook, Dessert/Sweet Tagged With: black sesame, cantonese, chinese, dessert, dim sum, halloween, hong kong, sesame, steam, sweet

Previous Post: « Raspberry Swirl Cheesecake
Next Post: Satay Beef Vermicelli Noodles »

Reader Interactions

Comments

  1. Marvellina | What To Cook Today says

    October 4, 2017 at 11:33 am

    I was going to say that I don’t’ think I”ve seen this anymore at dim sum restaurant! Now I know why! Wish I could stuff my face with this

    Reply
    • Lokness says

      November 3, 2017 at 9:49 am

      Yes, they are so hard to find in restaurants. But oh well, the good news is that we can make them at home! 😀

      Reply
  2. Monica says

    October 6, 2017 at 6:54 am

    Another reason why you rock so much!! Thank you for sharing this! You’re right – haven’t seen this in ages! Funny thing I was craving something sweet last week but couldn’t figure out what…ended up with a hot black sesame dessert soup and it really hit the spot. Care to share how to make that? : )
    PS – might have had some technical difficulty on my comment on your anniversary…hope it goes through. Congrats on 7 years!!!

    Reply
    • Lokness says

      November 3, 2017 at 9:51 am

      Awwww, thank you so so much Monica! Sorry for the really late reply. I haven’t made black sesame dessert soup before. I will look into that! Thanks for the great idea! 🙂 (I got your comment! Thanks girl!❤️)

      Reply
  3. Alisa says

    October 10, 2017 at 9:36 am

    I love it, it looks so good! And those toothpicks are so cute too!

    Reply
    • Lokness says

      November 3, 2017 at 9:53 am

      I got those toothpicks from Daiso! So adorable! Thank you for inviting me to such fun party! ?

      Reply
  4. Joyce says

    October 12, 2017 at 5:33 pm

    When I was little, I used to always beg my dad for this at dim sum but for some reason I was never allowed to get it. Pwahaha Now I can make this whenever! Such a awesome recipe! Thanks Lokness! 🙂

    Reply
    • Lokness says

      November 3, 2017 at 9:55 am

      Awww, poor you! The fun part of being a grown-up is you can do whatever you feel like. I see ice cream for breakfast in the near future!?

      Reply
  5. Shannon @loveatfirstbento says

    October 19, 2017 at 8:52 pm

    Oh wow, I’ve never seen or heard of these before, but they look SO GOOD! I am a huuuuuge black sesame fan, so I am so excited to get the ingredients and try making these! The black color really is reminiscent of Halloween – all the more reason to try making them 😉

    Reply
    • Lokness says

      November 3, 2017 at 9:57 am

      Thank you Shannon. These are very fun to make, even through it will require some times. But you will love how good they taste! It’s all worth the work. ?

      Reply

Trackbacks

  1. Black Sesame Creme Brulee Recipe - Pups with Chopsticks says:
    October 4, 2017 at 8:02 am

    […] Hong Kong Black Sesame Rolls – The Missing Lokness […]

    Reply
  2. Charcoal Black Sesame Sourdough - Scratch Eats says:
    October 4, 2017 at 9:02 am

    […] Sweets, The Pink Wings, The Missing Lockness, Pups with Chopsticks, Thirsty for Tea, What to Cook Today, and Chopstick […]

    Reply
  3. Mini Matcha Pumpkin Cheesecakes with Black Sesame Crust | Thirsty For Tea says:
    October 4, 2017 at 10:03 am

    […] Hong Kong Black Sesame Rolls @ The Missing Lokness […]

    Reply
  4. Black sesame seeds Japanese steamed bun | Chopstick Chronicles says:
    October 4, 2017 at 3:33 pm

    […] Hong Kong black sesame rolls  from The Missing Lokness […]

    Reply
  5. Totoro Black Sesame Chiffon Cake | What To Cook Today says:
    October 18, 2017 at 10:34 am

    […] Charcoal & black sesame sourdough by Scratch Eats Black Sesame Cake Roll by The Pink Wings Hong Kong Black Sesame Rolls by The Missing Lokness Black Sesame Creme Brulee by Pups with Chopsticks Mini Matcha Pumpkin […]

    Reply
  6. Black Sesame Cake Roll says:
    February 20, 2019 at 9:33 am

    […] SweetsScratch EatsThe Missing Lokness Pups with ChopsticksThirsty for TeaWhat to Cook TodayChopstick […]

    Reply
  7. Chinese Desserts: The Complete Guide - Dinner By Dennis says:
    December 4, 2019 at 8:51 am

    […] Recipe Link: https://www.themissinglokness.com/2017/10/04/hong-kong-black-sesame-rolls/ […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never Miss a New Recipe!

Sign up to receive notifications of new posts by email. No spam!

Popular Posts

  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup
  • Magnolia Bakery Banana Pudding (From Scratch) Magnolia Bakery Banana Pudding (From Scratch) #magnoliabakery #copycatrecipe #banana #pudding #bananapudding #partyfood #nilawafer #dessert #dessertrecipe | The Missing Lokness Magnolia Bakery Banana Pudding (From Scratch)
  • Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness Easy Sushi Bake
  • Sangchu Geotjeori (Korean Lettuce Salad)
  • Mendocino Farms Curried Couscous with Roasted Cauliflower #sidedish #pastasalad #couscous #curry | The Missing Lokness Mendocino Farms Curried Couscous with Roasted Cauliflower

missinglokness

🍩 Recipe Developer & Food Lover (I cook & eat around the city!) 🐹 Animals Lover 🏠 Los Angeles🌴(From HK 🇭🇰)

Growing up, I looked forward to my mom’s mango p Growing up, I looked forward to my mom’s mango pudding every summer. That creamy & soft pudding is loaded w/ tons of fresh mangoes. My version is pretty much the same, but I switch out the mango-flavored gelatin mix for fresh mangoes. It tastes incredible & brings me back to my childhood right away! It was the perfect dessert when I was a kid, and it’s still the most satisfying dessert today! 🥭

// What was your favorite childhood dessert? //

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2022/05/20/loaded-mango-pudding/
Sometimes, something simple is the best. My go-to Sometimes, something simple is the best. My go-to is a cheeseburger w/ extra toasted bun & onion. Bryan likes his double-double w/ onion. The fries were perfectly crispy, and I like to dip them in the spread sauce. Please order me 2 fries next time!😂 How do you like your In-N-Out?
Ice cream time! This Vanilla Blueberry Thyme Swirl Ice cream time! This Vanilla Blueberry Thyme Swirl Ice Cream is creamy, little vanilla-y w/ bits of blueberries & a hint of thyme. That vibrant blueberry swirls also makes the prettiest purple color too! I made this ice cream using my blueberry thyme jam, so it’s very easy.🫐🍨

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2022/04/15/vanilla-blueberry-thyme-swirl-ice-cream/
A perfect bowl of Korean shaved ice for a warm nig A perfect bowl of Korean shaved ice for a warm night. We both got Injeolmi, which is milk flavored ice w/ mochi, roasted soybean powder & condensed milk. It was light, little nutty & not too sweet.🍧

🌟Oakobing
📍37 N Arroyo Pkwy, Pasadena, CA 91103
Spring time means berries. Let starts w/ Blueberry Spring time means berries. Let starts w/ Blueberry Thyme Jam! Sweet, lemony & earthy. A nice surprising combo, but both blueberry & thyme compliment each other really well. I once served this once w/ a slice of Basque cheesecake, & it was fantastic! The jam is good on all sort of things, like yogurt and charcuterie board. 🫐

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://themissinglokness.com/2022/03/24/small-batch-blueberry-thyme-jam/
When I think of comfort food, this Satay Beef Cell When I think of comfort food, this Satay Beef Cellophane Noodles in Clay Pot (沙嗲牛肉粉絲煲) definitely is up there on the top. One of my favorites to order in Hong Kong! It’s hearty & rich. That tender beef & noodles are coated w/ a savory & slightly sweet satay sauce. Little kick from the chili & the earthiness from the mushroom. Bold flavors! Please just give me a bowl of rice already! Btw, this takes only 30 mins to put together, which makes a great weeknight dish. 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://themissinglokness.com/2022/03/10/satay-beef-cellophane-noodles-in-clay-pot/
Maude (@mauderestaurant) has reopened & we’re ba Maude (@mauderestaurant) has reopened & we’re back! It closed down during the pandemic & eventually was selling sweet & savory pies for a while. Once we heard Maude was about to reopen, we made reservation. It’s a 9-course tasting menu w/ the focus on California cuisine this time. Everything was incredible. We chose to sit on the chef’s table & watched them plating & cooking. Precision & speed w/ lots of components. We had our many firsts, like cactus, caviar, & black truffle. Our favorites of the night were caviar w/ peas, abalone & bread w/ aged butter. We really love this place & look forward to going back soon!

🌟Maude
📍212 S Beverly Dr, Beverly Hills, CA 90212
❣️Always a multi-course tasting menu & changes often.
Am I dreaming? Hailing in Pasadena? The mix of hai Am I dreaming? Hailing in Pasadena? The mix of hail & rain probably lasted for a good 30-minute. I was very excited at first, then it got crazy. Hail was collecting everything & my patio started to flood. I took out a broom & removed some of the hail. That worked, the water started to move & subside eventually. So glad my apartment wasn’t flooded. Whew! I have seen hailing, but this is another level. The ground was covered in hail. Really incredible!
Load More... Follow on Instagram

Copyright © 2022 · The Missing Lokness · Privacy Policy

 

Loading Comments...