Black Sesame Soup
This traditional Chinese dessert soup is made with toasted black sesame seeds, rice, and rock sugar, creating a smooth, nutty, and subtly sweet treat. It's a comforting and warming dish, perfect for cooler weather or as a light, satisfying end to any meal.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 120 gblack sesame seed, toasted
- 30 gjasmine rice, soaked for 30 minutes
- 720 mlwater
- 60 grock sugar
Equipment
saucepan · fine-mesh sieve · blender
The method
Step by step
- 1
Combine the toasted black sesame seeds, soaked jasmine rice, and half of the water in a blender.
About 2 min
Cook’s note: Ensure the sesame seeds are well toasted for a deeper flavor.
- 2
Blend the mixture until it is completely smooth and creamy, without any grit.
About 3 min
Cook’s note: You may need to scrape down the sides of the blender occasionally.
- 3
Strain the blended mixture through a fine-mesh sieve into a medium saucepan, pressing on the solids to extract all liquid.
About 3 min
Cook’s note: This step ensures a silky smooth soup texture.
- 4
Add the remaining water and the rock sugar to the saucepan with the strained liquid.
About 1 min
- 5
Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the soup thickens to your desired consistency.
About 10 min
Cook’s note: The soup will thicken as it cools, so aim for a slightly thinner consistency than your final goal.
- 6
Serve the black sesame soup warm in small bowls.
About 1 min
Keep it good
Store leftover black sesame soup in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water if it's too thick.
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