📝 About This Recipe
A cornerstone of Northern Chinese cuisine, this velvety, deeply toasted sesame paste offers an intoxicating aroma and a rich, nutty complexity that store-bought jars simply cannot replicate. Unlike Middle Eastern tahini, which is made from raw or lightly toasted seeds, Zhi Ma Jiang is roasted until dark golden, creating a bold, savory profile essential for Dan Dan noodles and hot pot dipping sauces. This homemade version is remarkably smooth, utilizing a touch of toasted sesame oil to achieve a luxurious, pourable consistency.
🥗 Ingredients
The Seeds
- 2 cups Raw White Sesame Seeds (high quality, unhulled for more fiber or hulled for smoother texture)
The Binding Fats
- 3-4 tablespoons Toasted Sesame Oil (pure, high-quality oil for aroma)
- 2 tablespoons Neutral Oil (such as grapeseed or peanut oil, if needed for consistency)
Seasoning & Balance
- 1/4 teaspoon Fine Sea Salt (to enhance the natural nuttiness)
- 1/2 teaspoon Granulated Sugar (optional, to balance any slight bitterness from roasting)
👨🍳 Instructions
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1
Rinse the sesame seeds in a fine-mesh strainer under cold water to remove dust and debris. Shake well and spread them out on a clean kitchen towel to pat dry as much as possible.
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2
Place a large, heavy-bottomed wok or cast-iron skillet over medium-low heat. Add the damp sesame seeds to the pan.
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3
Stir the seeds constantly with a wooden spatula. Initially, the steam will rise as the moisture evaporates; this takes about 3-5 minutes.
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4
Once the seeds are dry, reduce the heat to low. This is the most critical stage; you must toast them slowly to develop deep flavor without burning the delicate oils.
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5
Continue to stir for another 10-12 minutes. Watch for the color to transition from pale white to a deep, sandy golden brown.
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6
Test the seeds by taking a few and crushing them between your fingers. They should be brittle, snap easily, and release a powerful, nutty fragrance.
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7
Immediately remove the pan from the heat and transfer the toasted seeds to a large plate or tray. Spread them in a thin layer to cool completely. Do not leave them in the hot pan, or they will continue to cook and turn bitter.
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8
Once the seeds are at room temperature, transfer them into a high-speed blender or a heavy-duty food processor.
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9
Process the seeds on low speed for 2-3 minutes. The seeds will first turn into a coarse powder, then a thick, gritty paste as they release their natural oils.
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10
Stop the machine and scrape down the sides with a rubber spatula to ensure every seed is incorporated.
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11
With the motor running on medium-high, slowly drizzle in the toasted sesame oil. This helps emulsify the paste and creates that signature glossy finish.
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12
Add the salt and sugar. Continue blending for another 2-4 minutes until the paste is completely smooth and flows like warm lava.
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13
If the paste feels too thick or the motor is struggling, add the neutral oil one tablespoon at a time until the desired consistency is reached.
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14
Pour the finished sesame paste into a sterilized glass jar. Allow it to cool further if it warmed up during blending before sealing.
💡 Chef's Tips
Use a heavy-bottomed pan like cast iron to ensure even heat distribution and prevent hot spots that burn seeds. Always cool the seeds completely before blending; if they are hot, the steam can cause the paste to seize and become grainy. If your paste separates over time in the fridge, simply stir it vigorously with a clean spoon to re-emulsify. For a deeper, more 'smoky' flavor, you can replace 10% of the white sesame seeds with black sesame seeds. Avoid adding any water-based liquids to the paste during blending, as this will cause it to spoil quickly.
🍽️ Serving Suggestions
Whisk with soy sauce, black vinegar, and chili oil for a classic Ma Jiang Mian (Sesame Noodles) sauce. Use as a rich dipping base for Beijing-style mutton hot pot, thinned with a little fermented bean curd and leek flower sauce. Drizzle over steamed spinach or blanched bok choy for a nutritious, savory side dish. Spread thinly on toasted mantou (steamed buns) with a drizzle of honey for a traditional breakfast treat. Mix into a salad dressing with ginger and lime for a bright, nutty Asian-style slaw.