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Black Sesame Paste/Soup

January 22, 2019 50 Comments

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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|chinasichuanfood.com

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|chinasichuanfood.com

black sesame soup|chinasichuanfood.com

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|chinasichuanfood.com

black sesame soup|chinasichuanfood.com

5 from 4 votes
black sesame soup|chinasichuanfood.com
Print
Black Sesame Paste/Soup
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
Healthy and traditional Chinese black sesame soup
Course: Sauce and paste
Cuisine: Chinese
Keyword: Black Sesame
Calories: 94 kcal
Author: Elaine
Ingredients
  • 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
Instructions
  1. 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
  1. Soak sticky rice overnight. Place black sesame seeds, sticky rice and water into a blender. Blend until really smooth.

  2. Boil the mixture and add sugar to taste. 

Instant version
  1. 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.
  2. 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.
  3. 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.

Nutrition Facts
Black Sesame Paste/Soup
Amount Per Serving (100 g)
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 4mg0%
Potassium 42mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Calcium 80mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

black sesame soup|chinasichuanfood.com

Filed Under: Breakfast, Recipes, Soup

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  1. Irene says

    January 29, 2019 at 3:05 pm

    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!

    Reply
    • Elaine says

      January 29, 2019 at 6:49 pm

      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.

      Reply
  2. Joey says

    February 13, 2019 at 3:07 pm

    5 stars
    For the Peanut or the Walnut version do I just replace the sesame?

    Reply
    • Elaine says

      February 13, 2019 at 8:06 pm

      Yes,replace 1/3 sesame with peanuts or walnuts.

      Reply
  3. pema says

    June 13, 2019 at 1:16 pm

    How to use paline organic sesame tea paste

    Reply
  4. Crystal Chan says

    September 30, 2019 at 4:48 am

    How much does this recipe make?

    Reply
    • Elaine says

      September 30, 2019 at 8:04 am

      around 6-7 cups.

      Reply
      • Crystal Chan says

        September 30, 2019 at 7:57 pm

        Thank you! How much sugar did you put in this recipe? What kind of sugar should I use, the rock sugar?

        Reply
  5. Ivy Lee says

    October 15, 2019 at 11:06 pm

    Hi Why does your recipe use stick rice instead of the regular rice?

    Reply
    • Elaine says

      October 17, 2019 at 8:12 am

      Sticky rice forms a better consistency than regular rice.

      Reply
  6. Sophie says

    November 19, 2019 at 4:23 am

    This looks like a great recipe, thanks! How long can you store it? And do you have to keep it in the fridge?

    Reply
    • Elaine says

      November 20, 2019 at 8:25 am

      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.

      Reply
  7. Mary Shaw says

    December 28, 2019 at 6:17 am

    Could I use the regular rice instead of the stick rick?

    Reply
    • Elaine says

      December 28, 2019 at 8:24 am

      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.

      Reply
  8. Stephanie says

    January 14, 2020 at 12:34 pm

    5 stars
    Your steps are easy to follow, thank you for teaching!!

    Reply
    • Elaine says

      January 17, 2020 at 8:09 pm

      Thanks Stephanie! My pleasure to be helpful. Big Hug.

      Reply
  9. Joey says

    April 13, 2020 at 8:34 pm

    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,
    Joey

    Reply
    • Elaine says

      April 14, 2020 at 8:16 am

      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.

      Reply
  10. Rohini says

    June 9, 2020 at 1:54 pm

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

    Reply
    • Elaine says

      June 11, 2020 at 7:52 am

      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.

      Reply
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