Black Sesame Rolls

Source: Classic Deem Sum by Henry Chan and Yukiko and Bob Haydock

2/3 cup black sesame seeds
2 tablespoons corn oil
3 cups water
1 1/2 cups granulated sugar
1/2 cup water chestnut powder (see note)
1/2 cup cornstarch

Toast sesame seeds in a skillet over low heat until fragrant. Place in a blender or food processor and blend 5 minutes, occasionally scraping sides. Add oil and purée 5 minutes, or until mixture resembles soft peanut butter. Add 1 cup of water. Process until paste dissolves. Add remaining water, sugar, water chestnut powder and cornstarch. Process until blended. Pour batter into a large bowl.

Fill the bottom of a steamer with water and bring to a boil. Place steamer basket on top. Lightly oil a heavy-duty cake or loaf pan that will fit into the steamer basket.

Pour batter in a thin layer into the pan. Place pan in steamer and steam 4 minutes or until mixture is set. Remove and cool.

Loosen sides with a spatula, then roll up lengthwise. Place seam-side down on a lightly oiled plate or pan. Repeat steaming process with remaining batter, stirring batter and oiling the pan each time.

Slice rolls into 3-inch pieces and serve at room temperature. Rolls may be refrigerated, but steam to soften before serving.

NOTE: Find water chestnut powder at Asian markets.