Black Sesame Soup

Name: Black Sesame Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 40 g black sesame seeds; 20 g glutinous rice; 25 g rock sugar; 300 ml water; 1 pinch salt

A silky, deeply fragrant Cantonese dessert soup of toasted black sesame ground with soaked glutinous rice, simmered to a glossy, pourable paste and sweetened with rock sugar. Served warm in a small bowl at the end of a meal or as a late-night sweet.

Snacks Lunch & dinner Vegan Under 400 kcal Under 30 min

25 min10 prep · 15 cookEasy171 kcalper serving

Method

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.
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.
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.