On 24/07/2017 at 5:33 PM, Mjx said:Is the oil the main source of the savoury flavour in fresh black sesame seeds? This black sesame dessert is a longstanding favourite of mine, and I think it's a great dessert (although I also have a relatively Italian palate), but it seems to have little or no perceptible fat (and is clearly quite processed, so far from fresh).
Difficult to say. The only ingredients are the oil and the seed pulp. I think the savoury flavour comes from the heavy roast on the seeds.
Black sesame is used in Chinese desserts, particularly tangyuan. However, this fresh paste is very strong and I feel would overpower any other flavours in a sweet dessert. Pastes for desserts are usually pre-sweetened.
Today, I asked the woman grinding the seeds what she would use the black paste with. She specified meat dishes and laughed when I suggested desserts. "Too strong!"
I haven't had the dish you mention., but I know Wing Yip well!
