For this distinctively Burmese pantry staple, which is very easy to make and store, chickpea flour is simply lightly toasted in a skillet. Chickpea flour is made from ground dried chickpeas (garbanzos) and contains no gluten. The flour is available in South Asian groceries (the common name for it in India is besan), some health food stores, and specialty stores. Keep it in a well-sealed bag in a cool place, as you would any flour.
Make this in any quantity you wish; I usually make
Place a cast-iron or other heavy skillet over medium-high heat, add the flour, and use a wooden spoon to stir it frequently as it heats and starts to toast. Lower the heat to medium if it starts to brown quickly, and keep stirring to expose all the flour to the heat. After about 6 or 7 minutes, it will start to change color. Lower the heat
Transfer to a wide bowl and let cool to room temperature. Store in a clean, dry glass jar, well sealed.
Toasting sesame seeds is like roasting peanuts, except that the process is very quick. Make sure your sesame seeds are fresh; taste them before you use them. Set a cast-iron or other heavy skillet over medium heat. Add the sesame seeds and let them heat, shaking the skillet from time to time to ensure that they aren’t scorching; or use a wooden spoon to stir them. After a few minutes, you will start to smell their lovely aroma; keep stirring so they don’t scorch. Cook for another minute or two, until they are lightly touched with gold. Transfer to a wide bowl and let cool completely. Store, once completely cooled, in a clean, dry glass jar.
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