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.

black sesame soup|

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.

black sesame soup|

black sesame soup|

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.

black sesame soup/paste

black sesame soup|

black sesame soup|

black sesame soup|

Black Sesame Paste/Soup

Healthy and traditional Chinese black sesame soup
5 from 7 votes
Print Pin Rate
Course: Sauce and paste
Cuisine: Chinese
Keyword: Black Sesame
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Calories: 94kcal
Author: Elaine



  • In a small pan, stir fry black sesame seeds over slow fire until fragrant. Keep stirring the seeds. Remove from heat and cool down.

Direct version

  • Soak sticky rice overnight. Place black sesame seeds, sticky rice and water into a blender. Blend until really smooth.
  • Boil the mixture and add sugar to taste. 

Instant version

  • 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.
  • 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.
  • 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.


Serving: 100g | Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Sodium: 4mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Calcium: 80mg | Iron: 1.2mg

black sesame soup|

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  1. Hello! What is the difference between using glutinous rice, and glutinous rice flour? Will it give a different taste or texture?

    how about using black sticky rice?

    thank you!

    1. Irene,
      No big difference in taste and texture. You can use either type for convenience. Black sticky rice is perfect for this soup, since it can help to remain a pure black color.

    1. It cannot keep long. So I suggest making smaller batches and eat them directly. If you want a long time keeper, use the powder and keep the powder in air-tight container, store in room temperature and dry place.

    1. You can skip sticky rice if really hard to get, or use sticky rice flour. Regular rice can’t perform the same as sticky rice in this recipe.

  2. hello there,

    thank you for the recipe, I tried to make it but the final result doesn’t taste as it should be, mine taste like wood.
    Do you have to stir-fry the black sesam first to get their taste? I tried stir-frying the glutinous rice flour but i could’t get the color as you said (brown). it’s only the flour no water right? Looking forward to your reply.

    Best Regards,

    1. Hi Joey,
      Yes, black sesame should be toasted firstly. For the rice flour, the color of the flour don’t influence the flavor. It is not browned, but slightly brown comparing with the original color.

  3. What is sticky rice (glutinous rice) and sticky rice flour are they similar to the regular rice?
    How can i make it?

    1. Rohini,
      Sticky rice used here can increase the viscosity of the paste and it is totally different from regular rice. If you want to achieve the right texture, get sticky rice or you can try to buy sticky rice flour.