18 Delicious Black Sesame Recipes for Every Occasion

Black sesame isn’t just a garnish—it’s a flavor powerhouse! Whether you’re craving nutty desserts, cozy breakfasts, or savory dinners, these 18 recipes will show you just how versatile this tiny seed can be. From quick weeknight meals to showstopping treats, there’s something here for every occasion. Ready to fall in love with black sesame all over again? Let’s dive in!

Black Sesame Ice Cream

This rich, nutty ice cream is a dreamy twist on classic vanilla—toasted black sesame adds deep, earthy flavor and a gorgeous speckled finish.

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup black sesame seeds, toasted
• 4 large egg yolks
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Instructions:

1. In a blender, grind 1/4 cup black sesame seeds with 1/4 cup sugar until fine (some texture is okay).
2. Heat 1 cup heavy cream, 1 cup whole milk, and remaining 1/2 cup sugar in a saucepan over medium until steaming (do not boil). Whisk in sesame mixture.
3. In a bowl, whisk 4 egg yolks. Slowly pour 1/2 cup hot cream mixture into yolks while whisking, then return everything to the saucepan. Cook on low, stirring constantly, until thickened (about 5 minutes—it should coat the back of a spoon).
4. Strain through a fine-mesh sieve into a bowl. Stir in 1/2 tsp vanilla and 1/8 tsp salt. Chill overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes). Transfer to a container and freeze for 4+ hours.

The toasty sesame flavor deepens as it freezes, making this even better on day two—if you can wait that long!

Tip: For extra nuttiness, drizzle with honey or sprinkle crushed sesame brittle over each scoop.

Black Sesame Mochi

Chewy, nutty, and just sweet enough, these black sesame mochi are a delightful treat that’s surprisingly simple to make at home.

Ingredients:

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup black sesame seeds, toasted and finely ground
• 1/3 cup granulated sugar
• 1 cup water
• 1/2 tsp vanilla extract
• 1/4 cup cornstarch (for dusting)

Instructions:

1. In a medium bowl, whisk together the glutinous rice flour, ground black sesame seeds, and 1/3 cup granulated sugar.
2. Gradually stir in 1 cup water and 1/2 tsp vanilla extract until the batter is smooth.
3. Pour the mixture into a heatproof dish and steam over medium-high heat for 20 minutes, or until the mochi is firm and slightly translucent.
4. Let cool for 5 minutes, then dust a clean surface with 1/4 cup cornstarch. Turn the mochi out onto it and cut into bite-sized squares, dusting with more cornstarch as needed to prevent sticking.

The toasty depth of black sesame pairs perfectly with the mochi’s pillowy texture—no fancy equipment required!

Tip: For extra richness, fill the mochi with a dab of sweet red bean paste before cutting.

Black Sesame Pancakes

These nutty, fragrant pancakes are a fun twist on breakfast—lightly sweet with a toasty depth from black sesame. Bonus: They come together in one bowl!

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 3 tbsp black sesame paste (or 2 tbsp ground black sesame seeds + 1 tbsp melted butter)
• 1 cup whole milk
• 1 large egg
• 1 tbsp melted butter, plus extra for cooking
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add black sesame paste, milk, egg, and 1 tbsp melted butter. Stir until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium-low heat. Brush with melted butter, then pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more until golden.
4. Repeat with remaining batter, adding more butter to the skillet as needed. Serve warm with maple syrup.

The sesame paste gives these pancakes an almost marbled look and a rich, earthy flavor that pairs perfectly with sweet syrup.

Tip: For extra crunch, sprinkle a few whole black sesame seeds onto the pancakes right after pouring the batter.

Black Sesame Smoothie Bowl

This creamy, nutty smoothie bowl is like dessert for breakfast—packed with protein and a gorgeous deep gray hue that’ll make your morning feel extra special.

Ingredients:

• 1 frozen banana, sliced
• 1/2 cup frozen cauliflower florets (trust us, you won’t taste it!)
• 1/4 cup creamy almond butter
• 2 tbsp black sesame paste
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup unsweetened almond milk, plus extra if needed
• Toppings: sliced banana, chia seeds, coconut flakes, and a drizzle of black sesame paste

Instructions:

1. In a blender, combine the frozen banana, frozen cauliflower, almond butter, black sesame paste (2 tbsp), maple syrup (1 tbsp), vanilla extract (1/2 tsp), and almond milk (1/2 cup). Blend on high until completely smooth, scraping down the sides as needed. Add an extra splash of almond milk if too thick.
2. Pour into a bowl and swirl with an extra drizzle of black sesame paste. Top with banana slices, chia seeds, and coconut flakes.

The magic here? Frozen cauliflower adds creaminess without a veggie taste, while black sesame paste gives an earthy depth that pairs perfectly with sweet toppings.

Tip: For a thicker texture, freeze your almond butter overnight or use frozen almond butter cubes.

Black Sesame Cheesecake

This rich, nutty cheesecake blends creamy indulgence with the earthy depth of black sesame—perfect for impressing guests or treating yourself.

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup black sesame paste
• ½ cup heavy cream
• 1 tbsp toasted black sesame seeds (for garnish)

Instructions:

1. Prep crust: Mix graham cracker crumbs, 6 tbsp melted butter, and ¼ cup sugar. Press into a 9-inch springform pan. Bake at 350°F for 10 minutes, then cool.
2. Make filling: Beat cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, then mix in 1 tsp vanilla, ¼ cup black sesame paste, and heavy cream until silky.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4+ hours.
4. Serve: Garnish with 1 tbsp toasted sesame seeds. Slice with a warm knife for clean cuts.

The toasty sesame flavor and velvety texture make this dessert feel luxe yet comforting—like a hug in every bite.

Tip: For extra nuttiness, lightly toast the sesame seeds before garnishing.

Black Sesame Bread

This subtly nutty, slightly sweet loaf is a showstopper with its speckled interior and rich aroma—perfect for breakfast or an afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup black sesame seeds, plus 1 tbsp for topping
• 1/3 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 2 cups all-purpose flour, 1/4 cup black sesame seeds, 1/3 cup sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 cup whole milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth. Pour into dry ingredients and stir just until combined.
4. Pour batter into the prepared pan. Sprinkle 1 tbsp black sesame seeds on top. Bake for 45–50 minutes, until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The toasted sesame seeds add a delicate crunch to every slice, while the tender crumb stays moist for days. Tip: For extra depth, lightly toast the sesame seeds before mixing into the batter.

Black Sesame Cookies

These nutty, fragrant cookies are a delightful twist on classic shortbread, with a deep toasty flavor and a satisfying crunch.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ cup black sesame seeds, plus 1 tbsp for topping
• ½ tsp salt

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat softened butter and ¾ cup sugar until light and fluffy, about 2 minutes. Mix in 1 tsp vanilla extract.
3. Add flour, ¼ cup black sesame seeds, and ½ tsp salt. Stir just until combined (dough will be crumbly but should hold together when pressed).
4. Roll dough into 1-inch balls, place on baking sheets 2 inches apart, and flatten slightly. Sprinkle tops with remaining 1 tbsp sesame seeds.
5. Bake for 12–14 minutes until edges are lightly golden. Let cool on sheets for 5 minutes before transferring to a rack.

The cookies have a sandy, melt-in-your-mouth texture with pops of earthy sesame—perfect with tea or as an elegant after-dinner treat.

Tip: For extra nuttiness, toast the sesame seeds in a dry skillet over medium heat for 2 minutes before using.

Black Sesame Pudding

This creamy, nutty pudding is a dreamy dessert with a striking dark hue—perfect for impressing guests or treating yourself to something a little different.

Ingredients:

• 1/2 cup black sesame seeds
• 2 cups whole milk
• 1/4 cup granulated sugar
• 2 tbsp honey
• 2 tbsp cornstarch
• Pinch of salt

Instructions:

1. Toast the black sesame seeds in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Let cool slightly, then grind into a fine powder using a spice grinder or blender.
2. In a saucepan, whisk together the whole milk, granulated sugar, honey, cornstarch, and salt until smooth. Stir in the ground sesame.
3. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles (about 5–7 minutes). Remove from heat.
4. Divide the pudding into 4 small cups or ramekins. Cover with plastic wrap (pressed directly onto the surface to prevent a skin) and chill for at least 2 hours until set.

The toasty sesame flavor deepens as it chills, making this pudding even more addictive the next day—if it lasts that long!

Tip: For extra elegance, top with a dollop of whipped cream and a sprinkle of sesame seeds before serving.

Black Sesame Noodles

These nutty, savory noodles come together in minutes but taste like they took hours—perfect for a quick weeknight dinner with a gourmet twist.

Ingredients:

• 8 oz dried udon or soba noodles
• 3 tbsp black sesame paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 2 tbsp warm water
• 2 green onions, thinly sliced
• 1 tbsp toasted black sesame seeds (for garnish)

Instructions:

1. Cook noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together 3 tbsp black sesame paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, minced garlic, and grated ginger. Thin the sauce with 2 tbsp warm water until smooth.
3. Toss the noodles in the sauce until evenly coated. Let sit for 5 minutes to absorb flavors.
4. Garnish with sliced green onions and 1 tbsp toasted black sesame seeds.

The deep, toasty flavor of black sesame makes these noodles feel indulgent, while the chewy texture keeps every bite satisfying.

Tip: For extra richness, stir in a spoonful of tahini if your sesame paste is too intense.

Black Sesame Dumplings

These chewy, nutty dumplings are a delightful twist on classic Asian desserts—perfect for satisfying sweet cravings with minimal fuss.

Ingredients:

• 1 cup glutinous rice flour
• 1/4 cup black sesame seeds, toasted
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, softened
• 1/3 cup warm water (plus extra as needed)
• Pinch of salt

Instructions:

1. Grind the toasted black sesame seeds in a food processor with 1/4 cup sugar until fine. Mix in 2 tbsp softened butter and a pinch of salt to form a thick paste.
2. In a bowl, combine 1 cup glutinous rice flour with 1/3 cup warm water, stirring until a dough forms (add 1 tsp more water if too dry). Knead for 2 minutes until smooth.
3. Divide dough into 12 pieces. Flatten each into a disc, spoon 1 tsp sesame paste into the center, then pinch edges to seal into a ball.
4. Boil a pot of water. Gently drop dumplings in and cook for 3–4 minutes until they float. Remove with a slotted spoon.

The contrast of the earthy sesame filling against the chewy rice dough makes these dumplings irresistibly fun to eat—especially when served warm.

Tip: Toast extra sesame seeds for garnish—they add crunch and visual flair!

Black Sesame Energy Balls

These no-bake Black Sesame Energy Balls are nutty, subtly sweet, and packed with protein—perfect for a quick snack or post-workout boost.

• 1 cup old-fashioned rolled oats
• 1/2 cup black sesame seeds (plus 2 tbsp for rolling)
• 1/3 cup almond butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/4 tsp sea salt

1. In a food processor, pulse the oats and 1/2 cup black sesame seeds until finely ground (about 30 seconds).
2. Add the almond butter, honey, vanilla extract, and sea salt. Process until the mixture clumps together (1–2 minutes).
3. Scoop out 1-tbsp portions and roll into balls. Roll each in the reserved 2 tbsp sesame seeds to coat.
4. Chill in the fridge for 30 minutes to firm up before serving.

The deep toasty flavor of black sesame pairs beautifully with the creamy almond butter—these little bites are addictively earthy yet sweet. Tip: For extra richness, swap honey for maple syrup and add a pinch of cinnamon.

Black Sesame Granola

This nutty, toasty granola is packed with deep sesame flavor and just the right amount of crunch—perfect for sprinkling over yogurt or eating by the handful.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1/2 cup black sesame seeds
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, toss together the rolled oats and black sesame seeds.
3. In a small bowl, whisk together the 1/3 cup maple syrup, 1/4 cup melted coconut oil, 1 tsp vanilla extract, and 1/2 tsp salt until smooth.
4. Pour the wet mixture over the oats and sesame seeds, stirring until evenly coated.
5. Spread the mixture in an even layer on the prepared baking sheet. Bake for 25–30 minutes, stirring halfway, until golden and fragrant.
6. Let cool completely—the granola will crisp up as it sits.

The black sesame seeds add an earthy richness that pairs beautifully with the maple’s sweetness, while the coconut oil keeps every bite extra crisp.

Tip: For clusters, press the granola down lightly with a spatula after stirring halfway through baking.

Black Sesame Soup

This creamy, nutty soup is a comforting hug in a bowl—subtly sweet, deeply aromatic, and ready in under 30 minutes.

Ingredients:

• ½ cup black sesame seeds
• 3 cups whole milk
• ¼ cup granulated sugar
• 1 tbsp honey
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast black sesame seeds in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant. Let cool slightly.
2. Blend seeds with 1 cup of the whole milk until smooth, about 1 minute. Strain through a fine-mesh sieve into a pot, pressing to extract all the liquid.
3. Add remaining 2 cups whole milk, ¼ cup sugar, 1 tbsp honey, 1 tsp vanilla extract, and a pinch of salt to the pot. Warm over medium-low heat, whisking often, until steaming (about 8 minutes)—do not boil.
4. Serve warm, garnished with extra sesame seeds if desired.

The magic here? Straining the blended sesame creates a velvety texture while keeping every drop of that toasty flavor.

Tip: For a dairy-free version, swap in coconut milk—its natural sweetness pairs beautifully with the sesame.

Black Sesame Tart

This elegant yet easy black sesame tart is nutty, subtly sweet, and has a melt-in-your-mouth crust—perfect for impressing guests or treating yourself!

Ingredients

• For the crust: 1 1/2 cups all-purpose flour, 1/4 cup powdered sugar, 1/2 cup unsalted butter (cold and cubed), 1 large egg yolk, 1 tbsp ice water
• For the filling: 3/4 cup black sesame paste, 1/2 cup heavy cream, 1/4 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/4 tsp salt
• For garnish: 1 tbsp toasted black sesame seeds

Instructions

1. Make the crust: Pulse 1 1/2 cups flour, 1/4 cup powdered sugar, and 1/2 cup butter in a food processor until crumbly. Add 1 egg yolk and 1 tbsp ice water; pulse until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 350°F. Blind-bake the crust for 15 minutes (lined with parchment and pie weights), then remove weights and bake 5 more minutes until pale gold. Cool slightly.
3. Make the filling: Whisk 3/4 cup sesame paste, 1/2 cup heavy cream, 1/4 cup sugar, 2 eggs, 1 tsp vanilla, and 1/4 tsp salt until smooth. Pour into the crust.
4. Bake 20–25 minutes until the filling is set but slightly wobbly in the center. Cool completely, then sprinkle with 1 tbsp toasted sesame seeds.

The toasty depth of black sesame shines against the buttery crust, and the velvety filling firms up just enough to slice neatly.

Tip: For extra fragrance, lightly toast the sesame paste in a dry skillet before mixing the filling.

Black Sesame Rice Balls

These chewy, nutty rice balls are a delightful treat—easy to make and packed with toasty sesame flavor!

Ingredients:

• 1 cup glutinous rice flour
• 1/4 cup black sesame seeds, toasted
• 3 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup warm water (plus 1 tbsp if needed)
• 1 tbsp neutral oil (like vegetable or grapeseed)

Instructions:

1. In a dry skillet, toast black sesame seeds over medium-low heat for 2–3 minutes until fragrant. Let cool slightly, then grind into a fine powder using a spice grinder or mortar and pestle.
2. In a bowl, mix glutinous rice flour, ground sesame, 3 tbsp sugar, and 1/4 tsp salt. Gradually add 1/2 cup warm water, stirring until a shaggy dough forms. If too dry, add remaining 1 tbsp water.
3. Knead dough for 2 minutes until smooth, then divide into 8 equal pieces. Roll each into a ball, pressing gently to flatten slightly.
4. Heat 1 tbsp oil in a nonstick pan over medium. Cook rice balls for 3–4 minutes per side, pressing lightly with a spatula, until golden and slightly crisp.

The contrast of the crispy exterior and gooey, sesame-sweet center makes these irresistible—perfect with tea or as a handheld dessert!

Tip: For extra richness, drizzle with honey or dip in melted chocolate.

Black Sesame Latte

This creamy, nutty latte is a cozy twist on your usual coffee break—perfect for when you want something warming with a hint of earthy sweetness.

Ingredients:

• 2 tbsp black sesame paste
• 1 cup whole milk (or oat milk for a dairy-free option)
• 1 tbsp honey or maple syrup
• 1/4 tsp vanilla extract
• Pinch of sea salt
• Whipped cream (optional, for topping)
• 1/2 tsp black sesame seeds (for garnish)

Instructions:

1. In a small saucepan, whisk together the black sesame paste, milk, honey, vanilla extract, and sea salt over medium heat until smooth and steaming (about 3–4 minutes). Do not boil.
2. Pour the mixture into a blender and blend for 15–20 seconds until frothy. Alternatively, use a handheld frother directly in the saucepan.
3. Pour into a mug, top with whipped cream if using, and sprinkle with black sesame seeds.

The deep, toasty flavor of black sesame pairs beautifully with the subtle sweetness—think nutty dessert in a cup, no espresso required!

Tip: For an extra-smooth texture, sift the sesame paste before mixing to remove any tiny clumps.

Black Sesame Salad Dressing

This nutty, creamy dressing adds a rich umami depth to greens, grain bowls, or even roasted veggies—no fancy ingredients required!

Ingredients:

• 3 tbsp black sesame seeds (toasted)
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 small garlic clove, minced
• 1/4 cup neutral oil (like grapeseed or avocado)
• 2 tbsp water

Instructions:

1. In a dry skillet over medium-low heat, toast 3 tbsp black sesame seeds for 2–3 minutes, shaking the pan often, until fragrant. Let cool slightly.
2. In a blender, combine toasted sesame seeds, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp grated ginger, and 1 minced garlic clove. Blend until seeds are mostly broken down, about 30 seconds.
3. With the blender running, slowly drizzle in 1/4 cup neutral oil and 2 tbsp water until smooth and emulsified. Taste and adjust salt or sweetness if needed.

The magic here? Toasting the sesame seeds unlocks their earthy sweetness, balancing the tangy-savory notes perfectly. It’s a dressing that clings to every leaf without feeling heavy.

Tip: For extra creaminess, swap water with coconut milk—it pairs beautifully with the sesame!

Black Sesame Chocolate Truffles

These rich, nutty truffles blend dark chocolate and toasted black sesame for a sophisticated bite-sized treat—no baking required!

Ingredients:

• 1/2 cup heavy cream
• 8 oz high-quality dark chocolate (70%), finely chopped
• 2 tbsp unsalted butter, softened
• 1/4 cup black sesame seeds, toasted, plus 2 tbsp for coating
• 1/4 tsp fine sea salt
• 1 tbsp honey

Instructions:

1. In a small saucepan, heat 1/2 cup heavy cream over medium-low until just simmering. Pour over 8 oz dark chocolate in a heatproof bowl; let sit 2 minutes, then stir until smooth.
2. Whisk in 2 tbsp butter, 1/4 cup black sesame seeds, 1/4 tsp salt, and 1 tbsp honey until fully combined. Chill mixture 2 hours or until firm enough to scoop.
3. Roll tablespoon-sized portions into balls, then coat in remaining 2 tbsp sesame seeds. Chill 15 minutes to set.

The toasty sesame seeds add crunch to the velvety ganache, making these truffles a textural dream. Tip: For extra depth, grind half the sesame seeds into a powder before mixing into the chocolate.

Conclusion

From sweet treats to savory dishes, these 18 black sesame recipes offer something delicious for every occasion! Whether you’re a longtime fan or new to this nutty, rich flavor, we hope you found a recipe (or two!) to love. Don’t forget to leave a comment with your favorite—and share this roundup on Pinterest so others can discover the magic of black sesame too. Happy cooking!