Sesame sweet soup is a classic Chinese dessert which is normally served hot. It doesn’t really take much time to prepare this popular dessert, and the process is fairly simple.
In traditional Chinese medicine, black sesame is believed to have many health benefits, including keeping your hair black and healthy. In this recipe, I have added white sesame seeds to balance the slight bitterness and more pungent taste of black sesame.
- Extra sesame seeds can be toasted in advance and keep refrigerated in airtight container.
- Add extra glutinous rice flour or reduce water for thicker soup consistency.
- If you choose to sweeten with rock sugar, dissolve it using hot water before adding in as it takes longer time to completely dissolve.
- For variations, you may add roasted peanut, almond or walnut to the ingredient.
- Press the mixture through fine sieve to achieve a fine smooth sesame soup.
Chinese Version: 芝麻糊食谱
Black Sesame Sweet Soup Recipe | MyKitchen101en
- 30 g black sesame seeds
- 30 g white sesame seeds
- 30 g glutinous rice flour
- 500 ml water
- 60 g sugar (or rock sugar)
- ½ tbsp oil
- ⅛ tsp salt
1 Rinse sesame seeds under running water.
2 Toast seeds in dry frying pan over medium-low heat until the sesame seeds start popping, it takes about 10 minutes. Toasting time may differ depending on your cooking temperature.
3 Grind the seeds with a blender/food processor until fine, slowly add in some water, just enough for the blender to process the sesame paste. Pause to scrape down the sides, process on high speed until smooth, about 2 minutes.
4 Sieve sesame paste for smoother texture.
5 Add in slaked glutinous rice flour, ½ tbsp oil, 60 g sugar (or rock sugar) and ⅛ tsp salt. Cook over medium heat until the soup begins to bubble, turn to low heat and simmer for 5-8 minutes or until your desired consistency. Note: Stir regularly to prevent burning.
6 Sesame soup is usually served hot.