2-ingredient, super easy and delicious recipe to use up the sesame pulp that remains after making sesame milk
If you make sesame milk and drain the mixture (which is optional, but recommended if you want your drink smooth), you will get some sesame pulp.
This pulp has a mild sesame aroma and taste, so it’s a great addition to bliss balls or dips.
However, in this post I will be sharing my go-to recipe when I get sesame pulp: sesame pulp balls.
This recipe is really the simplest thing ever (no baking involved!), and yet incredibly delicious.
In fact, my family love these small sesame balls so much that they ask me to do sesame milk (which they don’t enjoy specially) so they can have the pulp balls!
Do you want a vegan version?
Feel free to swap the honey for maple syrup. Rice syrup also works great.
Probably agave nectar will also work, but I haven’t tried it.
Time needed: 10 minutes
How to make small bliss balls with sesame pulp
- Combine ingredients
Add honey or maple syrup to the sesame pulp and combine with a spoon until the mixture has a dense paste texture.
- Make balls
Form small balls by rolling one teaspoon of dough in your hands.
Optionally, roll them in sesame seeds.
Tricks and tips
- Make sure you squeeze the sesame pulp as tightly as possible when draining the milk.
If the sesame pulp is too mushy, you won’t be able to form balls with it.
(If your pulp turned too moist to form balls, I recommend using it for dips instead of making this recipe)
- The dough is quite soft, so be gentle while forming and rolling these sesame balls.
- Add-ons: you may add a little amount of tahini to make these balls creamier.
Ground cinnamon also goes wonderful in these balls.
Other questions related to these sesame pulp balls
The sesame pulp that remains after making sesame milk will be good for around 2-3 days in the fridge or for around 3 weeks in the freezer.
Make sure to store it in a closed container or cover it with some wrap to avoid that the surface dries.
They will be good for around 3 days in the fridge or up to 1 month in the freezer.
Make sure you store them in a closed recipient to avoid them drying on the surface and/or getting unwanted smell from other foods.
2-ingredient sesame pulp balls
- A spoon
- 30-40 gr. Sesame pulp (the remaining pulp after making sesame milk using 5 Tbsp. sesame seeds)
- 2 tsp. Honey or maple syrup
- Sesame seeds Optional
- Ground cinnamon Optional
- Combine sesame pulp and honey (and optionally, ground cinnamon) with a spoon, until your mixture is almost like a (slightly dry) paste.
- Form small balls with around ½-1 teaspoon of the mixture.
- Optionally, roll the balls in sesame seeds.