KETO BLACK SESAME PASTE | 生酮黑芝麻核桃糊 | CHINESE DESSERT | VEGAN FRIENDLY VERSION |

KETO BLACK SESAME PASTE | 生酮黑芝麻核桃糊 | CHINESE DESSERT | VEGAN FRIENDLY VERSION |
How to make keto condensed milk video:
• KETO PUMPKIN SPICE LAT...
Black sesame paste is a very popular Chinese dessert especially for kids and elderly, nutritional and tasty and easy to digest. The original version uses glutinous rice flour for the thick and gooey texture. I replace it with Chia seed which gives you the similar texture but Keto friendly. No gelatin or Xanthan Gum used. For vegan friendly version, omit the butter or replace with coconut oil.
Ingredients:
75g (1/2cup) Raw black sesame
30g (1/3cup) Pecans or Walnuts
30g (1/4 cup) peanuts
2 tsp (8g) Chia seed or 1 tbsp (8g) Chia seed powder
2 cups (240ml) liquid in total:
I used 1 cup of water to blend with the nuts
Then another 1 cup of Almond milk
35g Sweetener of your choice (monk fruit sweetener or erythritol)
10g Unsalted butter
Ganache (optional):
1 tbsp Keto Condensed milk ( • KETO PUMPKIN SPICE LAT... )
Crushed pecans
TIPS:
Raw sesame seed can be dusty, suggest you rinse it first before roast. If you are using a sauce pan like me, it will take 4-5 minutes. Don't over fry the seed, otherwise it can be bitter. If you are using oven, it takes a bit longer and ensure to stir it half way through.
Let all the nuts to cool down before grind them.
Adding in small amount of peanuts and pecans can balance the black sesame's bitter aftertaste. It doesn't change the flavour much at all. But you can always omit it or use any other preferred nuts.
Ratio for sesame seed and liquid is around 1:4. Always add in the second half of the water/milk gradually to reach you desired texture.
You can use water instead or any other preferred milk.
When cooking the sesame paste, keep on low heat and stir frequently. It only takes a few minutes to bring to simmer and ready. Avoid to over cook it, as it will become oily.
跟大家分享一道快手營養的生酮友好甜品芝麻糊。 傳統配方我稍作了調整加了碧根果和花生主要是讓其營養更豐富也可以幫助平衡一下黑芝麻淡淡的苦味。大家也可以用其他喜歡的果仁代替，只要用量不超過我方子的份量就不會影響芝麻糊本身的味道，只會比較提香。並且這次用了奇亞籽來作為粘稠劑效果特別不錯，既營養美味和果仁一起打碎直接一起煮也不易結塊，比用吉利丁粉或是黃原膠更好操作。早上喝上一碗保證元氣滿滿一天精神。
原料：
75g（1/2 杯）生黑芝麻
30克（1/3杯）山核桃或核桃
30克（1/4杯）花生
2茶匙（8克）奇亞籽或1湯匙（8克）奇亞籽粉
總共 2 杯（240 毫升）液體：
我用 1 杯水與堅果混合研磨
然後1杯杏仁奶一起煮
35克 任意喜歡的甜味劑（羅漢果糖或赤蘚糖醇）
10克無鹽黃油
澆汁（可不加）：
1湯匙生酮煉乳 (做法見⬆️置頂鏈接)
碎山核桃少許
小貼士：
生芝麻買回來一般都有灰塵，建議在烘烤前先沖洗乾淨。如果是用平底鍋炒，差不多 4-5 分鐘就好了。不要炒太久否則會發苦。如果用烤箱烤已可以時間要稍微長一點，中間要拿出來翻面確保受熱均勻。
所有堅果炒好後都要冷卻後再研磨。
加入少量花生和山核桃，可以平衡黑芝麻的苦澀餘味。量少並不會改變芝麻糊本身的味道。也可以不加或使用其他的​​堅果。
芝麻和液體的比例約為 1:4。一開始打芝麻不要加太多水不然不容易打的細膩。 最後一半水或奶可以滿滿加入達到自己喜歡的黏稠度既可以了。
液體可以全部用水，如果用鮮奶油建議和水參半不然會比較油膩。
煮芝麻糊時要始終保持小火併經常攪拌。只需幾分鐘稍微煮沸冒小氣泡即可。避免煮過頭，因為它會變得油膩。煮太久或是或太大會是油水分離。
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Eating healthy and live in a healthy lifestyle doesn't mean you have to comprise the taste and joy of eating delicious food. Subscribe to my channel to discover home recipes on Keto, Paleo, Vegetarian, Low carb, no sugar cooking, baking and more.
健康的飲食和生活習慣不一定意味著要犧牲品嚐各種美味的權利。訂閱我的頻道教妳各種簡單易操作的家庭菜譜和烘培食譜。無論你是生酮，素食，低卡無糖還是無麩質總有一款你喜歡的美味等著你來發現！
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[@roopaliskitchencookingbaking]

Wawooo yum nice recipe looks delicious👍👍😋 Keep sharing👍👍 Stay connected with me All the best👍💯👍👍👍👍👍👍👍👍

[@謝先生-h7l]

請問，奇亞籽一定要攪碎才食可用嗎？