By Request

BETTY SHIMABUKURO

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Sweet, mochi-like
dim sum is fine
reward for your toil

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The dim sum repertoire reaches far beyond the pork hash and shu mai that we know so well. Beyond taro dumplings and half-moon pot stickers, even.

Dim sum covers a world of baked, fried and steamed morsels, both savory and sweet, their commonality being their small size.

Grace Lee has inquired about a dim sum from the sweet category, a Black Sesame Roll -- Jee Ma Guen. In Western parlance, this dessert is like a cross between a jellyroll and Jell-O.

Credit for tracking down and testing this recipe goes to Alanna Higdon, a senior at West Oahu College studying food anthropology. She's been helping me solve some of my most stubborn requests.

To make this very sweet, mochi-like dessert, first conduct an equipment check in your kitchen.

You'll need a steamer and at least two sturdy pans that will fit in the steamer, as you'll have to cook these rolls in two or more batches. Recycling one pan will just take too long. It's better to have one pan waiting while the other is in the steamer.

You'll also need a blender or food processor.

Black Sesame Rolls

"Classic Deem Sum," by Henry Chan and Yukiko and Bob Haydock (Holt, Rinehart and Winston, 1985)

2/3 cup black sesame seeds
2 tablespoons corn oil
3 cups water
1-1/2 cups 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.

Nutritional information unavailable.

Food Stuffs: Morsels

Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.