• 125 ml (4 fl oz/½ cup) black sesame seed liquid (reserved from black sesame purée)
• 30 g (1 oz) isomalt
• 8 g (7/25 oz) maltodextrin
• 2 g (1/16 oz) xanthan gum

Place all the ingredients in a bowl and blend together using a stick blender. Transfer to a small saucepan and heat to 80°C (176°F). Spread evenly over a non-stick baking mat to 2 mm (1/16 inch) thick and place on a baking tray. Dry in a dehydrator at 60°C (140°F) for 1½ hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry. Cut the black sesame glass into 3 × 2 cm (1¼ × ¾ inch) rectangles. Set aside.

This can be made 1 day in advance and stored in an airtight container.