Healthy black sesame soup (黑芝麻糊)
This is an old fashioned Chinese dessert—black sesame soup or black sesame paste. Black sesame is considered to be healthy especially for hair and kidney. However the most precious memory for me was waiting my grandmother to buy some black sesame soup powder from the vendor who was hawking outside. This healthy soup is perfect for breakfast or booting afternoon.
There are two version of black sesame soup, popular now. One is the traditional water milled (we use high speed blender now) and boiled version and the other one is instant version directly make from black sesame powder (黑芝麻粉). If you plan to serve it as a soup or side dish, make the boiled version directly with a kitchen blender. Black sesame power version can be used as an instant breakfast.
Cook’s Note
Sticky rice usually is added along with black sesame soup in order to add the consistency of the soup. But it will turn the black sesame soup light grey. If you want to keep a pure black color, black or purple sticky rice might be a better option.
Blender version
Pre-soak the sticky rice overnight. Place toasted black sesame seeds, soaked sticky rice and water. Blender until very smoothie.
My blender has a heating function. If your blender do not have the function, transfer out mixture out to a sauce pot. Bring to a boiling and then add sugar to taste.
Instant version (黑芝麻粉版本)
Ground toasted black sesame into powders. Then mix in sticky rice flour. Keep in air-tight container for next serving.
To serve : Pour around 6 times boiling hot water of the powder mixture, add sugar and cover with lid for around 2 to 3 minutes. Mix well and serve hot! Surely you can adjust the amount of water according to personal preference.
- 150 g black sesame seeds
- 70 g glutinous rice or glutinous rice flour
- sugar , to taste
- 4 to 5 cups of water , you can adjust the water amount accordingly
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In a small pan, stir fry black sesame seeds over slow fire until fragrant. Keep stirring the seeds. Remove from heat and cool down.
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Soak sticky rice overnight. Place black sesame seeds, sticky rice and water into a blender. Blend until really smooth.
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Boil the mixture and add sugar to taste.
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In a small pan, stir fry the glutinous rice flour over slow fire until slightly brown. Keep stirring the flour. Remove from heat and cool down.
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Pour the black sesame seeds to a grinder and grind into powder. Mix with glutinous rice flour. If you plan to make a larger amount at one time, keep the mixture in an air-tight container.
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To serve: pour around 6 times boiling hot water of the powder mixture, add sugar and cover with lid for around 2 to 3 minutes. Mix well and serve hot! Surely you can adjust the amount of water according to personal preference.
Hi, if I am using the black sesame ground powder, do I still use 70g of glutinous rice flour? And would it be better if I use black glutinous rice flour?
Juliet,
If you pursue a pure black color, black glutinous rice flour can be a better choice. Yes, you should match the powder with the same amount of sticky rice flour.
Thank you very much for your reply!! 🙂
Oh sorry, I need to check with you again. When you mentioned “yes, you should match the powder with the same amount of sticky rice flour.”, does it mean that if I use 150g of black sesame ground powder, I would also need to use 150g of black glutinous rice flour?
Coz in the recipe, I noted the glutinous rice flour is 1/2 the amount of black sesame seeds (above recipe mentioned 70g of glutinous rice flour to 150g of black sesame seeds).
Juliet,
Sorry for the misunderstanding. I mean the amount of sticky rice or sticky rice flour should be the same. So you need to use 70g sticky rice flour.
No worries…thank you so much for your quick reply! I will try it out! :))
Hi! If i use the traditional method, do i cook the sticky rice first?
No. We will cook the mixture together later.
I’m a little bit confused, so for the direct version I need to roast the sesame seeds first, but not for the instant version?
You need to toast the black sesame seeds firstly no matter which version preferred. Toasting can help to strengthen the aroma of the sesame seeds.
Hello Elaine,
Thank you sharing your story and both versions of your recipes with all the tips and tricks on this very intimidating to make dessert. Your directions are easy to follow and simple understanding. I took the shortcut version and the dessert turned out perfectly and it’s delicious! Wishing you and families safe and well! Happy Lunar New Calendar Year!
Best regards,
Cindy
Thank you so much Cindy!! You are so sweet!
Hello,
First of all, I want to thank you for all the yummy recipe you have in your blog and have enjoyed making them.
I tried making the instant version numerous times and each time, when I grind the sesame seeds, it became very pasty with just a short time in my VitaMix. Do you have any suggestions how to prevent that? I tried using store bought sesame powder but is not as fragrant. Thanks for any tips you may have.
If that happens, you need to add more water. Do you measure all the ingredients?
Sorry if I did not make it clear. What I meant is that it became pasty I grind the sesame seeds to powder form. They do not become loose powder for but clump together.
There’s no water added in your direction to save for later use. I make this in larger amount and keep in airtight container.