Black glutinous rice and sesame paste

Overview

Southern black sesame paste, a Cantonese snack. I was particularly obsessed with the rich sesame scent. That taste seems to be hard to find nowadays. Memories must be forgotten after all. . . Sesame has a sweet and mild taste, and has the effect of nourishing the liver and kidneys and moisturizing the five internal organs. It is rich in lecithin and vitamin E, which is an important food for anti-aging and longevity. It is also a high-calcium and high-iron food, which has good bone-building and blood-replenishing effects. Black rice has a sweet and mild taste, and has the functions of nourishing yin and kidneys, nourishing the stomach and lungs, and regulating blood and improving eyesight. It has good therapeutic effects on preventing and assisting in the treatment of dizziness, anemia, blurred vision and other symptoms in middle-aged and elderly people. Black rice is rich in antioxidant substances and has very strong antioxidant properties in preventing and curing the harm of reactive oxygen species. It can eliminate toxins, dampness and heat in the body, promote kidney function, improve physical fitness, and delay the aging of body cells. Boil black rice and black sesame seeds into a paste and combine them into a multi-functional nourishing food. Suitable for middle-aged and elderly people, especially those with frailty, premature graying of hair, anemia, and constipation.

Tags

• staple food
• black glutinous rice
• osmanthus sauce
• starch
• walnut
• black sesame
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Wash and dry black rice to control moisture

   

3. 3 Pour into the pot and stir-fry until the rice grains split and the aroma is emanating

   

4. 4 Pour black sesame seeds into the pot and stir-fry until fragrant

   

5. 5 Saute walnuts until fragrant

   

6. 6 Pour the starch into the pot and stir-fry till brown and fragrant

   

7. 7 Pour the black rice, sesame seeds and walnuts into a food processor and add 500 grams of water

   

8. 8 Beat into a fine paste

   

9. 9 Pour into the pot

   

10. 10 Add the remaining water,

    

11. 11 Place on the fire, medium to low heat, stirring constantly, and bring to a boil

    

12. 12 Take a small amount of water and pour it into the starch

    

13. 13 Make it into a thin paste

    

14. 14 While stirring, slowly pour into the pot

    

15. 15 Stir constantly until it boils again, continue to cook for 2-3 minutes, turn off the heat

    

16. 16 Add osmanthus paste and mix well

    

17. 17 Serve in a bowl