Hei zhi ma hu (黑芝麻糊) - Trial #1

Just some basic notes about my first trial with making hei zhi ma hu (黑芝麻糊).

Ingredients:
100g glutinous rice
100g black rice
200g black sesame (roasted)
100g raw sugar

Method:
1. Mill glutinous rice (Sp 10, 30 seconds).
2. Roast on Varoma, Sp 3, 3mins. Remove to separate dish/bowl to cool.
3. Mill black rice (Sp 10, 30 seconds).
4. Roast on Varoma, Sp 3, 3 mins. Remove to separate dish / bowl to cool.
5. Add in glutinous rice flour, black rice flour, sessame and mill. Gradually increase speed to prevent escape from lid/spillage.
6. Roast on Varoma, sp 4, 4 mins.
7. Add sugar mill gradually.
8. Pour out , cool & store.

I left 200 g or so in the bowl and added 1/2 ltr of boiled water, and stirred on 90C, Sp 3, 5 mins. Taste tests throughout the process. The method is direct conversion from the wok fry / toast method of the milled flours. I wasn't sure how long to toaste the milled flour as most Chinese recipes states, look out for golden colour of cooked flour.

I see a way of simplifying the receipe, by milling the black rice & glutinous rice together. Then toasting in total 5-6mins. Add toasted black sesame & sugar and broil in water 100C for 7-9mins. This is 1) to boil the water, 2) to cook the rice flours a bit more. Will try this method next. Combining the rices might make milling easier too.

This produces over 1/2 kg of sesame mix ready to eat (just add boiling water). The 200g I left in made enough for 3 small bowls. Will also see if I can try a version by removing the black rice, as this is slightly chewy in texture.

Dad loves this stuff - we buy pre-made mini packets. I'm sure the sugar content is way high!

Mom loves the bubur pulut hitam (black rice porridge) with coconut milk. So a drizzle of that would make it taste almost the same but with a sheen of sesame oils. Might also re-adjust recipe for a quick & easy version of the bubur pulut hitam!