Halloween is around the corner so I have joined with some fellow bloggers’ to explore black sesame seeds recipes for Halloween. I decided to go with something that I’m sure you will love Black Sesame Seed Japanese Steamed Bun (known as Kurogoma Mushi Pan in Japanese).
Japanese people don’t really celebrate Halloween however cute pumpkin themed decorations have caught on as a popular trend recently. So now you will often find there are many Halloween themed gatherings and decorations around this time of the year in Japan. And personally, I am one of those people who love baking something for Halloween! I have shared with you my Halloween recipe for Pumpkin Montblanc cupcakes recently, and have now been invited to join other food bloggers to create something using black sesame seeds for Halloween.
The first recipe using black sesame seeds which came to mind was Mushi Pan. It is a Japanese steamed bun which is really quick and easy to make, and black sesame seeds add a rich nutty flavour to it. For this particular recipe, I used black sesame seeds paste which you can get from any Japanese grocery store, or alternatively an online store or health shop such as Flannery’s if you are in Australia. You can also use black sesame seeds as a topping to make it extra special.
From this post onwards, I am looking at incorporating some videos into my blog posts which I would love to share with you, so you can see how I make Japanese food abroad. While I am on 4 weeks’ holiday now, I went down to Sydney to have a one-on-one photography training session with Luisa Brimble, and I also caught up with Nagi-San of Recipe Tin Eats (and her mom Yumiko-San from Japan Recipe Tin Eats!) It was a fantastic learning holiday for me, and I would love to share what I have learnt along the way, so that you can see and follow my recipes with greater ease so you too can cook delicious Japanese food at home, no matter where in the world you are!
In the video (I had such a fun time filming and editing this!) I used a bamboo steamer. However, it is only for the video and photography purposes as it is look nicer, and it is not necessary for you to use one if you don’t own one yourself. Well you can use it if you want, but to make 6 buns will take 70 minutes if you can only cook 1 at a time! I only have tiny bamboo steamer which I bought from Daiso. I steamed one in the bamboo steamer and steamed the rest with bigger steel steamer which can fit 6 ramekins at once. So if you are thinking that you can not make this because you don’t have a bamboo steamer, yes you can! Any steamer will work.
I wanted to have a “cracked open” effect for the buns to give it a more Halloween feel, so I put the ramekins in the already steaming pot. If you want to have nice uncracked round buns, make sure you place the ramekins into the steamer that has not yet started to steam. I hope you enjoy my Black Sesame Seed Japanese Steamed Bun as much as I and my son did.
Finally, don’t forget to check out my fellow food bloggers’ black sesame seed recipes for Halloween too!
Black sesame cupcakes peanut butter frosting from Contemplating Sweets
Charcoal black sesame sourdough from Scratch Eats
Black sesame cake roll from The Pink wings
Hong Kong black sesame rolls from The Missing Lokness
Mini matcha cheesecakes with black sesame crust from Thirsty for tea
Totoro black sesame chiffon cake from What to cook today
Black sesame creme brulee from Pups with chopsticks
- 3 tbsp black sesame seeds paste
- 60 g muscovado sugar
- 1 egg
- 120 ml milk
- 150 g plain flour
- 1 tsp baking powder
- line 6 ramekins with muffin baking paper cups
- Sift flour and baking powder and set aside.
- Place black sesame seed paste, sugar and egg in a large mixing bowl.
- Combine them all together with a whisk.
- Add milk gradually a little at a time and mix well after each addition.
- Add sifted flour and baking powder to the sesame seed paste bowl.
- Combine sesame seed paste mixture and flour with a whisk. Ensure you do not over mix it, rather mix until just combined.
- Using an ice cream scoop, divide the mixture evenly to the lined ramekins.
- Steam the mixture in a steamer for 12 minutes.