Thanks for the feedback!

I haven’t shared a recipe for black sesame soup. Will add it to my to-write list.

Nice, how about making Black Sesame Soup (黑芝麻糊). Do you have any recipe. Thanks

My pleasure to share! Very happy to know you find my recipes helpful.

Thank you Wei, I’ll try again soon!

Hi Sakura! Thank you for trying out my recipe. To achieve a sticky paste, you need to grind the seeds further, which means continuing to grind them after they become powdery. This helps to release the oil inside the seeds, combining everything into a shiny paste.

Why didn’t it work as expected? I can think of a few possible reasons, though I didn’t feel I was doing any of them wrong at the time.
1. the quality of sesame seeds. maybe they weren’t high quality, though they seem fine to me.
2. sesame seeds weren’t roasted correctly, though I followed your instruction and checked crushing them between my fingers.
3. sesame seeds were ground too coarse/fine. I ground them until they became powdery and not gritty. would they have become creamy if I kept going?

I didn’t want to add any more honey than specified in the recipe as the sweetness was just right. Also I assume it wouldn’t have made a difference if I’d used butter instead, otherwise you would have commented on it. Please let me know what you think.

It still tastes very nice. I haven’t used it for any of your Chinese recipes but have used in a donut glazing and on toast. I love sesame seeds and hope, with your help, it works the next time.