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Black Sesame Sugar Cookies with Lemon Curd

A few weekends ago, Erlend and I headed over to the Inner Richmond neighborhood to pick up his surprise Princess Cake for my birthday and to do some grocery shopping in the hood's cheap Asian supermarkets. Wandering down Clement Street is a treat in itself — the avenue is lined with dim sum shops full of shelves containing fresh hand-pulled noodles and sesame balls, as well as Chinese rotisseries proudly displaying Peking duck and slabs of golden, roasted pork.

On a whim, we wandered into a nondescript store that advertised xiao long bao soup dumplings and nothing more. Inside was a whole display case offering not only every type of dumpling imaginable (soup or otherwise!), but also a multitude of buns. Steamed pork, lotus paste, or egg yolk buns — there they all were, gleaming at us invitingly. In my excitement, I ordered my default: xiao long bao soup dumplings and a red bean-filled sesame ball. Erlend, always the more patient of us two, took his time to consider all the options available and walked away with zhir ma bao, a steamed bun filled with black sesame paste.

I've always considered myself pretty well-versed in Chinese food (since Chinese cuisine in general tends to be my favorite food), but I'd never had anything like the black sesame paste bun before. The black sesame paste inside almost had the texture and taste of Middle Eastern halva, but made with Chinese black sesame seeds instead of the white ones used for tahini. One bite and I was obsessed —I had forgotten how good black sesame dessert could be! Despite the fact that we'd finished our shopping, I made Erlend go back to the store with me so I could pick up a giant bag of black sesame seeds to play with:


I've made black sesame desserts before (most notably, these black sesame buttermilk rolls with goat milk glaze), but it's easy to forget about the ingredient as it's always being overshadowed by matcha, the dessert ingredient du jour. This time, I ended up making black sesame sugar cookies instead of steamed buns, mostly because I left my bamboo steamer back in Portland and, truth be told, my bun folding and rolling skills could use some work.

The cookies themselves, however, are an homage to the buns we discovered that morning — unapologetically black sesame flavored, with nothing else to hide the unique toasty, woody flavor of black sesame. Although I loved the cookies on their own, I decided to brighten them up with a little dollop of fresh, homemade lemon curd:


The two are an odd flavor combination at first, but you'll soon find that the tart sweetness of the lemon is actually a brilliant companion to the heavy black sesame.

And don't worry! As for those zhir ma bao buns that I talked about with such wonder, I'm working on a recipe, I swear. But let's eat these cookies first.


Some baker's notes:

• Black sesame seeds are available in the bulk sections of fancy grocery stores like Whole Foods, or Asian specialty supermarkets. You can also find them online.


• If you want to break down the cooking time, you can make the lemon curd up to 1 month in advanced! The curd keeps well in an airtight glass jar in the refrigerator.


• The cookie recipe starts by instructing you on how to make black sesame sugar using an oven and a food processor, thanks to this utterly genius recipe by Mandy of Lady and Pups. The recipe will make slightly more than what's needed for the rolls, and you can store whatever's leftover in an airtight container in the fridge for up to 1 month (similarly, you can make the sugar in advanced for up to 1 month). It's important to refrigerate the sugar since black sesame seeds have a ton of oil in them and go rancid fast. However, my leftover sugar never lasts that long — I often find myself reaching for it and stirring it into my green tea or coffee. You can also roll the raw cookie dough in a small bowl of extra sugar before baking to give the cookies a black sesame sugar glaze.
  

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blackberry and passionfruit curd pie

This is going to be a funny thing for me to complain about, but so far, one of the most difficult things about moving here is that there's too much to do. It's a far departure from my beloved city of Portland (and even San Francisco, to some extent), which I knew like the back of my hand. I knew exactly where to go for every one of my whims and desires. If I was craving boba? Boom, I could pick from the three places worth getting boba from (Tea Bar, Fat Straw, Bubble Bubble) in the entire city. If I was craving a fatty, greasy sandwich? Easy — pick between Bunk and Lardo. Can't find the specific produce or ingredient I'm looking for? No biggie, I'll just wait until the Portland Farmers' Market rolls around on Saturday.


But here, I don't even know where to start! I talked about this in a previous post (thank you all you wonderful folks who provided me tips and recommendations), but there is just so much to do everywhereanywhereallthetime. Some of it I didn't even KNOW I wanted to do until I realized they were real things. Stuff like ordering and eating a bowl of cookie dough complete with TOPPINGS. Or things like "chocolate covered cloud puffs", which are basically little drops of mousse dipped in chocolate. And literally swimming in a pool filled with NOTHING BUT SPRINKLES.*

*Also, as a result of all these food-related endeavors, I've been spending the mornings trying to find my soul at SoulCycle. I haven't found it yet.


So forgive me if the baking around here has been a little bit scant, and my Instagram's been filled with more cityscapes and desserts not from my own kitchen. I'm still drowning in this crazy thriving metropolis that is New York City. However, I did manage to yank myself away from all distractions long enough to whip up this blackbeary (HA GET IT) and passionfruit curd pie for #humhipieamonth (because when I commit to something, I apparently REALLY commit).

Why blackberry and passionfruit, you ask? I wish I could give you a more inspired answer, but the truth is, I saw it in a cookbook once and it sounded bomb city. I'd never heard of anybody using whole fruit and a curd together in a pie, so I figured it why not give it a try? And it was worth it. It's delicious. Delicious enough to temporarily distract me from all the lobster rolls, Scandinavian hot dogs, and honey drizzled pizzas this city has to offer.

Just temporarily though.

• Let's talk equipment: I used the following oddly sized (but oh-so-cute) rectangular deep dish pie tin from Falcon Enamelware. It's definitely not a standard size, but I've found that a standard recipe for a double-lidded 9-inch pie crust works for the tin. The pie plate is surprisingly deep, so it ends up using a lot of dough! To cut out the bear shapes, I used the following cookie cutter from Daiso, this awesome Japanese dollar store that sells everything and anything. You can get it from Amazon too.


• Because you'll be using curd in the pie filling, don't be surprised if the filling is more liquidy than your usual pie. Don't worry! That liquidyness is tangy and delicious. However, it does mean that the crust will get soggy faster — be sure not to miss the step of brushing "pie dust" at the bottom of the pie before filling! This will help prevent any soggyness. I also didn't use as much sugar in the pie as I usually would; the curd already adds extra sweetness, and sugar would have drawn more liquid out from the blackberries.


• This was my first time ever using shortening in my pie crust. I have mixed feels. On one hand, I appreciated how easy it was to roll out the dough and stamp shapes; the pie also did a wonderful job of keeping its shape in the oven, with almost no shrinkage! However, I'm a food snob and shortening grosses me out. I mean, it tasted fine, but definitely not as flavorful as butter or lard. Also, I think it gave the pie a weird gray tinge??? Or is that just in my head? You tell me.

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Available link for download