Black Sesame Soup

Instructions

1. Rinse 20 g of glutinous rice in two changes of cold water until it runs clear, then cover generously with cold water and soak for 2 hours. Drain well in a sieve.
2. Pick over 40 g of black sesame seeds for grit and rinse briefly, then dry in a sieve. Toast in a dry frying pan over medium-low heat for 4-5 minutes, shaking constantly, until the seeds pop and crackle and smell strongly nutty. Do not let them smoke, or the soup will taste bitter. Tip onto a cold plate and cool for 5 minutes.
3. Put the cooled sesame and the drained rice into a blender with 200 ml of the water. Blend on high for 2-3 minutes, until the mixture is a smooth grey-black slurry with no whole seeds left.