Black sesame paste

Using the instructions given in this link, I basically multipled everything by 6 to get a big pot instead of cooking just 2 bowls. I also slightly altered the method just so that everything gets mixed up better.

Ingredients
3 cups black sesame seeds
1 1/2 cups glutinous rice flour
1 1/2 cups sugar
12 cups water

Method
1) In a pan, gently toast the sesame seeds on medium heat. To prevent burning, keep shaking the pan or moving the sees around with a spatula. I did this in batches so it wouldn't burn and I could toast it more evenly. Since I put in only enough seeds to coat the bottom of the pan in each batch, it took no more than 2 minutes to toast the seeds. Once u can smell it, remove from the heat immediately and set aside.

2) Either pound up the toasted seeds with a pestle and mortar, or use a blender. The original recipe called for the addition of water, but I used a food processor and that worked fine too without the water.

3) In a pot (without the flame on), transfer the ground sesame seeds. Add the glutinous rice flour and sugar, and mix everything well by trying to remove as many lumps as you can. This step is important before you add the water, to ensure that you don't end up eating gluey bits.

4) Once you're sufficiently satisfied that most of the lumps are gone, slowly add the water. Turn on the flame, and slowly add the water as you stir. As the mixture heats up, it will start to thicken. Ensure that you are constantly stirring to prevent the mixture from catching at the bottom of the pot, and to break down any lumps you encounter. You'll realise when it starts to boil, that's when it really gets pastey. Turn down the heat and simmer for about 5 minutes, stirring constantly. You're basically trying to remove the uncooked flour taste.

5) Once its done, turn off the heat and serve immediately to avoid it becoming too gluey.