1. Rinse sesame seeds; drain. Stir-fry sesame seeds in dry wok. Mash sesame seeds with 4½ measuring cups of water in electric blender to become sesame paste.
2. Stir water chestnut powder well with 1 measuring cup of water. Set aside.
3. Pour sesame paste into pot. Boil over slow fire for about ½ hour. Add sugar until melted. Sift out residue. Let cool and add chestnut powder mixture.
4. Bring water to the boil. Place steamer in wok and cover steamer with piece of wet cloth. Add 1 ladle of sesame paste, cover well and steam over high heat for about 2-3 minutes. Take out, let cool and roll into cylinder shape. Cut into small portions. Serve.
160g black sesame seeds
