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黑芝麻糊 - Black Sesame Soup

(黑芝麻糊)Black sesame soup sweet soup is one of Chinese dessert that falls into the category of sweet soup (糖水). The dark black thick soup might throw off the uninitiated, but worry not, since a sip of this hot soup in winter time will definitely cheer one up :) Unlike many other sweet soup, black sesame soup is actually one of the more readily available in instant powder form, usually sold in cans (as in coffee cans size), and those are super easy to make since you only need to add hot water to mix and that’s it. But, if you want to make this at home, this recipe is simple enough and you can adjust the amount of sugar to your liking.

黑芝麻糊 - Black Sesame Soup

黑芝麻糊 - Black Sesame Soup

There are only a handful of ingredients needed to make this sweet soup: black sesame seeds, glutinous rice flour, and rock sugar. In my experience, the easiest and cheapest way to get some black sesame seeds is from Asian grocery stores, especially Chinese or Korean ones, since they usually sold sesame seeds (both white and black) in huge quantity. Or, just grab some from Amazon, since nowadays you can grab one or two pound bag of these for a pretty good deal.

黑芝麻糊 - Black Sesame Soup

黑芝麻糊 - Black Sesame Soup

黑芝麻糊 - Black Sesame Soup

5.0 from 3 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 8

Print Recipe

Ingredients

  • 150 gram black sesame seeds, toasted
  • 125 gram glutinous rice flour, toasted
  • 125 gram rock sugar
  • 6 cups water

Instructions

  1. (Optional step) If you cannot find toasted black sesame seeds, place them in a frying pan and heat on medium heat until the seeds start to jump, like popcorn.
  2. Grind toasted black sesame seeds into powder.
  3. To toast glutinous rice flour, place them in a frying pan and heat on medium heat until slightly browned, stir every so often.
  4. Boil 6 cups of water in a sauce pot, then add ground black sesame seeds, toasted glutinous rice flour, and rock sugar. Turn the fire to low and stir well until all the sugar has melted, then turn off heat. If there are still clumps after all the sugar has melted, you can use immersion blender (or regular blender) to puree the soup into a super smooth texture. Serve hot.
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Comments

  • Christine | Vermilion Roots Christine | Vermilion Roots says:

    This is so perfect for wintertime. It's been cold and rainy where I am in the California Bay Area. I can imagine how comforting this soup will be. :-)

    • Anita Anita says:

      Hi Christine, yes this is really best to have during cold weather :)

  • Alicia Sipocz Alicia Sipocz says:

    I have been craving this since I had dim sum years ago... now I can just eat bowls of the stuff! Amazing, tastes just like the restaurant! Thanks for sharing!

    • Anita Anita says:

      Isn't it? And it is so easy to make at home too, so can save more tummy space for harder-to-replicate-at-home goodies when going for a dim sum :)

  • Florence Florence says:

    I’ve seen black sesame paste sold in stores. Do you think I can use that to make the soup?

    • Anita Anita says:

      I have not tried using black sesame paste before, but I believe it should work. If the only ingredient listed in the black sesame paste is black sesame seeds, then you can simply use the same amount of paste to replace the black sesame seeds, and keep everything else the same.

  • Shirley du Shirley du says:

    Thanks for the recipe! Excited to try. How do you grind the black sesame?

    • Anita Anita says:

      Hi Shirley, I use my Ninja food processor to grind it. If your blender has a dedicated spice attachment, that should work really well too. If all you have is a mortar and pestle, you should still be able to manually grind the sesame seeds once fully toasted. Toasted sesame seeds should be quite crumbly. :)

  • Milky Milky says:

    I love how dramatic black sesame seeds look as a garnish or in the traditional brittle candies, so I tend to buy these over their white counterparts. Recently I obtained a little stockpile of them, so a recipe like this is a perfect use!

    The recipe is straight-forward, and I halved it with no problem. The nice thing about it is that you can grind the seeds to any texture- I whizzed mine briefly using an old coffee grinder, but I could do more if I wanted a smoother soup. It's just up to personal preference! Though I love those instant nut/grain drink/soups from a packet, this recipe is really convenient and easy- while giving you all the control over texture/sweetness.

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