Black sesame soup (黑芝麻糊) is a classic Cantonese dessert made with toasted black sesame seeds, creating a rich, nutty flavor and a smooth, velvety texture. This comforting Chinese sweet soup can be enjoyed warm or chilled and is a popular dessert alongside favorites like sweet mung bean soup, grass jelly, sweet red bean soup, mango pomelo sago, black glutinous rice dessert, taro sago, and tofu pudding.
Growing up in Macau, Hong Kong, and southern China, I enjoyed black sesame soup at dim sum restaurants and traditional dessert shops. While instant mixes are convenient, homemade black sesame soup has a fresher roasted sesame aroma, richer flavor, and much smoother texture. After making this recipe many times at home, I developed an easy, from-scratch version using simple ingredients that recreates the authentic taste I grew up with. With step-by-step photos, expert tips, and a video tutorial, you'll be able to make silky, restaurant-quality black sesame soup in your own kitchen.
Like sweet stuff? Check out these recipes for tang yuan, Korean strawberry milk, papaya milk, Cookie Monster ice cream, strawberry pie, sugar donuts, chocolate strawberries, mango popsicles, hot chocolate balls, caramel popcorn, and pumpkin spice hot cocoa bombs.
What Is Black Sesame Soup (黑芝麻糊)?
Black sesame soup (黑芝麻糊) is a traditional Cantonese dessert made by grinding toasted black sesame seeds into a smooth, rich, and velvety sweet soup. Known as hak ji ma wu in Cantonese and hēi zhīma hú in Mandarin, it has a deep roasted, nutty flavor with a naturally creamy texture. It is one of the most beloved desserts in Cantonese cuisine and is commonly served at dim sum restaurants, traditional dessert shops, and family meals throughout Hong Kong, Macau, and southern China.
Black sesame soup belongs to a category of Cantonese desserts called tong sui (糖水), which literally means "sugar water" or sweet soup. Tong sui can be enjoyed as a comforting dessert after a meal or as an afternoon snack. Other popular tong sui recipes include sweet red bean soup, sweet mung bean soup, black glutinous rice dessert, and taro sago.
Traditionally, black sesame soup is served warm because its rich, comforting flavor is especially enjoyable during cooler weather. However, many people also enjoy it chilled during the summer for a refreshing dessert.
Today, instant black sesame soup mixes are widely available in Asian grocery stores. These convenient powders usually contain ground black sesame seeds, sugar, and starch, requiring only hot water to prepare. While they're quick and easy, homemade black sesame soup offers a fresher roasted sesame aroma, a richer flavor, and a smoother, silkier texture. This recipe walks you through every step of making authentic black sesame soup from scratch using simple ingredients, along with step-by-step photos, expert tips, and a video tutorial for the best results.
What Does Black Sesame Soup Taste Like?
Black sesame soup has a rich, roasted, nutty flavor with a smooth, silky texture. The toasted black sesame seeds give it a deep, earthy taste with a subtle natural bitterness that's balanced by sugar. As it cooks, the ground sesame seeds create a naturally creamy consistency without the need for dairy.
In this Chinese black sesame soup recipe, I like to add some coconut milk, which complements the roasted sesame flavor with a subtle sweetness and extra creaminess without overpowering the traditional taste. It gives the dessert an even smoother, richer texture while still letting the nutty sesame aroma shine.
Compared to peanut butter, black sesame has a more intense roasted flavor and a slightly bittersweet finish. The soup is lightly sweet rather than overly sugary, making it a comforting dessert that's rich without feeling heavy.
If you're trying black sesame soup for the first time, imagine a warm bowl of creamy peanut butter crossed with toasted walnuts and a hint of roasted coffee-but milder, smoother, and more fragrant. It's a unique dessert that's beloved throughout Hong Kong, Macau, and southern China for its comforting flavor and irresistible roasted sesame aroma.
Why You'll Love This Recipe
- Authentic Cantonese flavor
- Made completely from scratch
- Rich toasted sesame aroma
- Naturally dairy-free (if coconut milk omitted)
- Better than instant black sesame packets
- Ready in about 35 minutes
What Is Black Sesame Good For?
Black sesame seeds are packed with nutrients, including healthy unsaturated fats, protein, fiber, calcium, iron, magnesium, copper, manganese, vitamin B1 (thiamine), and vitamin E. They also contain naturally occurring plant compounds such as sesamin, phytosterols, and antioxidants, which contribute to their nutritional value.
In traditional Chinese medicine, black sesame has long been used in foods and herbal preparations and is believed to help nourish the body, support healthy hair, promote bowel regularity, and replenish blood. However, these traditional uses are based on historical practices and should not be considered proven medical benefits.
Whether you enjoy it for its nutrition or simply its rich, roasted flavor, homemade black sesame soup is a delicious way to incorporate black sesame seeds into your diet as part of a balanced lifestyle.
Black Sesame Soup vs. Black Sesame Paste
Although the terms black sesame soup and black sesame paste are often used interchangeably, they can refer to slightly different things.
Black sesame soup (黑芝麻糊) is a traditional Cantonese dessert with a smooth, pourable consistency that's enjoyed warm or chilled with a spoon. It's made by blending toasted black sesame seeds with rice, water, and sugar, then cooking the mixture until it becomes silky and lightly thickened.
Black sesame paste, on the other hand, is typically much thicker and more concentrated. It can be used as a spread, a filling for pastries and buns, or as a base for desserts. Some recipes also refer to the blended sesame mixture before it's cooked and thinned as a black sesame paste.
In this recipe, the final dish is black sesame soup-a rich, velvety Chinese dessert that's thick enough to coat the back of a spoon but still smooth and easy to sip. While some people may call it black sesame paste, black sesame soup is the more common name for this classic Cantonese sweet soup.
Why Toast Black Sesame Seeds?
Toasting black sesame seeds is one of the most important steps for making flavorful black sesame soup. As the seeds toast, their natural oils are released, creating a richer roasted aroma, deeper nutty flavor, and darker color.
Be careful not to over-toast them, as burnt sesame seeds can make the soup taste bitter. The seeds are ready when they become fragrant and begin to pop slightly. Allow them to cool for a few minutes before blending to achieve the smoothest texture.
How Thick Should Black Sesame Soup Be?
Traditional black sesame soup should have a smooth, velvety consistency that's thick enough to coat the back of a spoon while still being easy to sip. It shouldn't be as thin as milk or as thick as pudding.
If your soup is too thin, continue simmering it for a few more minutes, stirring constantly until it thickens. If it becomes too thick, simply whisk in a little hot water, coconut milk, or milk until it reaches your preferred consistency.
What Are the Ingredients in Black Sesame Soup?
Traditional black sesame soup is made with just a few simple ingredients: black sesame seeds, rice, sugar, and water. The rice helps naturally thicken the soup, while the toasted black sesame seeds create its signature rich, nutty flavor and smooth, velvety texture.
In this homemade Chinese black sesame soup recipe, I also add a little coconut milk for extra creaminess and a subtle sweetness that complements the roasted sesame without overpowering its authentic flavor. The result is a silky, fragrant dessert that's richer and more flavorful than many instant black sesame soup mixes.
Black Sesame Soup Substitutions
While I recommend following the recipe for the most authentic flavor and texture, here are a few substitutions you can make if needed.
- Black sesame seeds → White sesame seeds: White sesame seeds can be used, but the soup will have a lighter color and a milder, less robust flavor. For authentic black sesame soup, black sesame seeds are the best choice.
- Rice flour → Potato starch or cornstarch: Rice flour gives black sesame soup its traditional smooth, silky texture. If you don't have rice flour, you can substitute potato starch or cornstarch. Since both starches have more thickening power than rice flour, start with about half the amount and add more if needed until the soup reaches your desired consistency. Keep in mind that the texture may be slightly glossier and less traditional than when made with rice flour.
- Coconut milk → Whole milk or evaporated milk: Coconut milk adds a subtle sweetness and extra creaminess. Whole milk or evaporated milk can also be used, but they will give the soup a different flavor. For a dairy-free version, use your favorite unsweetened plant-based milk.
- Granulated sugar → Rock sugar or light brown sugar: Granulated sugar is the easiest sweetener to use in this recipe. For a more traditional Chinese flavor, substitute rock sugar, which provides a clean, mild sweetness. Light brown sugar can also be used, but it adds a subtle caramel flavor and darker color that will slightly change the soup's taste.
- Water → Unsweetened plant-based milk: Replace part of the water with unsweetened oat milk, soy milk, or almond milk for an even creamier soup. Keep in mind that each milk will slightly alter the flavor.
How to Store and Reheat Black Sesame Soup
Refrigerator
Allow the black sesame soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4-5 days. As it chills, the soup will naturally thicken.
Freezer
Black sesame soup freezes well. Let it cool completely, then transfer it to a freezer-safe container or freezer bag, leaving a little space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the soup in a saucepan over low to medium heat, stirring frequently until warmed through. If the soup has become too thick after refrigeration or freezing, gradually whisk in a little water, coconut milk, or milk until it reaches your desired consistency.
You can also microwave individual servings in 30-second intervals, stirring between each interval to ensure the soup heats evenly.
Expert Tips for Making Black Sesame Soup
- Wash and drain the sesame seeds well. Rinse the black sesame seeds thoroughly, then drain them completely before toasting to help them roast evenly.
- Toast over low heat. Stir the sesame seeds constantly over low heat until they're dry and fragrant. Avoid burning them, as over-toasted sesame seeds can make the soup taste bitter.
- Use a high-powered blender if possible. Blend the toasted sesame seeds with 1 cup of water for 10-15 seconds, then add the remaining water and blend for 30-60 seconds, until smooth. A high-speed blender produces the silkiest texture, but a regular blender works well if you blend a little longer.
- Rice flour makes preparation easier. Rice flour thickens the soup just as well as cooked rice and saves time since you don't need to soak or cook the rice beforehand.
- Adjust the consistency to your preference. If the soup is too thick, gradually stir in more hot water until it reaches your desired consistency.
- Add coconut milk for extra richness. I like to stir in a little coconut milk because it adds subtle sweetness and a creamy texture that complements the roasted black sesame flavor without overpowering it.
- Stir constantly while cooking. Cook the soup over low heat and stir continuously to prevent lumps and scorching. The soup is ready when it thickens enough to coat the back of a spoon.
Black Sesame Soup Troubleshooting
Why Is My Black Sesame Soup Grainy?
A grainy texture is usually caused by not blending the sesame seeds long enough or using a low-powered blender. Blend until completely smooth, or strain the mixture through a fine-mesh sieve for an extra silky texture.
Why Is My Black Sesame Soup Too Thick?
Black sesame soup naturally thickens as it cooks and will continue to thicken as it cools. Simply whisk in a little hot water or coconut milk until it reaches your preferred consistency.
Why Is My Black Sesame Soup Too Thin?
If the soup is too thin, continue simmering it over low heat while stirring until it thickens. If needed, mix a small amount of rice flour with cold water to make a slurry, then gradually stir it into the soup.
Why Does My Black Sesame Soup Taste Bitter?
The most common cause is over-toasting the black sesame seeds. Toast them over low heat just until fragrant, being careful not to burn them.
Why Is My Black Sesame Soup Lumpy?
Lumps usually form when the rice flour isn't mixed thoroughly, or the soup isn't stirred while cooking. Whisk continuously over low heat for the smoothest texture.
Why Did My Black Sesame Soup Separate?
Black sesame seeds contain natural oils that may separate slightly after the soup sits. Simply stir or whisk the soup well before serving or reheating.
Why Isn't My Black Sesame Soup Very Dark?
The color depends on the variety and freshness of the black sesame seeds, as well as the amount of water and coconut milk used. Using plenty of toasted black sesame seeds will produce the deepest color and richest flavor.
FAQs:
Yes. Black sesame soup is a great make-ahead dessert. Let it cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days. The soup will naturally thicken as it chills, so simply stir in a little water, coconut milk, or milk while reheating to reach your desired consistency.
Yes. Once the soup has cooled completely, transfer it to a freezer-safe container or freezer bag and freeze it for up to 3 months. Thaw it overnight in the refrigerator, then reheat gently on the stovetop or in the microwave, adding a little water or coconut milk if needed.
Yes, this black sesame soup is naturally gluten-free as long as you use gluten-free rice flour and ensure all packaged ingredients, such as coconut milk, are certified gluten-free if needed. Always check product labels if you're cooking for someone with celiac disease or a gluten sensitivity.
Yes. Black sesame powder can be used as a shortcut, but the flavor and aroma won't be quite as fresh as using toasted whole black sesame seeds. If using black sesame powder, you may need to adjust the amount of liquid since different brands vary in texture and absorbency.
Yes, but the flavor and appearance will be different. White sesame seeds have a milder, less robust flavor and produce a light beige soup instead of the traditional deep black color. For authentic black sesame soup, black sesame seeds are the best choice.
Absolutely. Coconut milk is optional and simply adds extra creaminess and a subtle coconut flavor. You can omit it and use additional water for a more traditional version, or substitute whole milk or your favorite unsweetened plant-based milk.
Yes. Although black sesame soup is traditionally served warm, it's also delicious chilled, especially during the summer. Refrigerate the soup until cold and stir well before serving, as it will thicken as it cools.
Homemade black sesame soup can be stored in an airtight container in the refrigerator for 4-5 days or frozen for up to 3 months. Since it thickens over time, add a splash of water, coconut milk, or milk when reheating to restore its smooth, silky consistency.
Instructions for how to make black sesame dessert soup:
Preparation:
1. Pour 2 cups of water into a bowl.
2. Put 1 cup of black sesame seeds into the bowl of water. Wash and rinse the black sesame seeds to remove dust and impurities.
3. After that, use a strainer to drain the black sesame seeds well.
4. Put the washed black sesame seeds into a glass container.
Cooking:
5. Turn on a small fire and add the washed black sesame seeds from step 4 into a pan.
6. Stir-fry the washed black sesame seeds until they're dry and release the fragrance from the seeds. However, don't burn them.
Blending:
7. Next, put the stir-fried black sesame seeds from step 6 into the blender.
8. Pour 1 cup of water into the blender. Cover the lid and blend it for 12-15 seconds. (Blending time depends on the power of the blender.)
9. After, add 1 cup of water into the blender. Cover with the lid and blend for 30 seconds to 1 minute. (Blending time depends on the power of the blender.)
10. Blend until the black sesame seeds are blended smooth. (The best is to use a powerful or nicer blender. If not, using a regular blender is fine. It just takes a little bit longer to blend until smooth. Also, I just used a regular blender.)
11. Then, add ½ cup of rice flour and 1 cup of water into the blender.
12. Cover the lid and blend the mixture very smoothly for a minute or more.
13. In the following step, pour the blended mixture from step 12 into a pot.
14. Turn on a small fire and keep stirring until the mixture thickens. Then add 2 cups of water and keep stirring.
15. Add 1 cup of sugar and 1.5 cups of coconut milk. Then, mix it well.
16. Keep stirring it until it's bubbling again.
17. You can serve it hot or refrigerate it and serve it as a cold dessert. (When it's hot, it's runny. But when it cools off, it will be thicker.)
Enjoy this sweet and tasty homemade, from-scratch Chinese black sesame paste soup dessert recipe! Also, check out these taro ice cream, Asian shaved ice, red bean ice drink, almond jello, red bean paste rice cake, and white rabbit candy ice cream recipes.
You May Also Like Dessert Recipes:
- Tang Yuan
- Grass Jelly
- Sweet Red Bean Soup
- Sweet Mung Bean Soup
- Black Glutinous Rice Dessert
- Mango Pomelo Sago
- Taro Sago
- Tofu Pudding
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Black Sesame Soup
Equipment
- Blender
Video
Ingredients
- 1 cup Black sesame seeds
- 5 cups Water
- ½ cup Rice flour
- 1 cup Sugar (Can be less or more depends on your sweetness)
- 1.5 cups Coconut milk
Instructions
- Pour 2 cups of water into a bowl.
- Put 1 cup of black sesame seeds into the bowl of water. Wash and rinse the black sesame seeds to remove dust and impurities.
- After that, use a strainer to drain the black sesame seeds well.
- Put the washed black sesame seeds into a glass container.
- Turn on a small fire and add the washed black sesame seeds from step 4 into a pan.
- Stir-fry the washed black sesame seeds until they're dry and release the fragrance from the seeds. However, don't burn them.
- Next, put the stir-fried black sesame seeds from step 6 into the blender.
- Pour 1 cup of water into the blender. Cover the lid and blend it for 12-15 seconds. (Blending time depends on the power of the blender.)
- After, add 1 cup of water into the blender. Cover with the lid and blend for 30 seconds to 1 minute. (Blending time depends on the power of the blender.)
- Blend until the black sesame seeds blended smooth. (The best is to use a powerful or nicer blender. If not, using a regular blender is fine. It just takes a little bit longer to blend until smooth. Also, I just used a regular blender.)
- Then, add ½ cup of rice flour and 1 cup of water into the blender.
- Cover the lid and blend the mixture very smooth for a minute or more.
- In the following step, pour the blended mixture from step 12 into a pot.
- Turn on a small fire and keep stirring until the mixture thickens. Then, add 2 cups of water and keep stirring it.
- Add 1 cup of sugar and 1.5 cups of coconut milk. Then, mix it well.
- Keep stirring it until it's bubbling again.
- You can serve it as hot or fridge it and serve it as cold dessert. (When it's hot, it's runny. But, it cools off, it will be thicker.)
Notes
Expert Tips for Making Black Sesame Soup
- Wash and drain the sesame seeds well. Rinse the black sesame seeds thoroughly, then drain them completely before toasting to help them roast evenly.
- Toast over low heat. Stir the sesame seeds constantly over low heat until they're dry and fragrant. Avoid burning them, as over-toasted sesame seeds can make the soup taste bitter.
- Use a high-powered blender if possible. Blend the toasted sesame seeds with 1 cup of water for 10-15 seconds, then add the remaining water and blend for 30-60 seconds, until smooth. A high-speed blender produces the silkiest texture, but a regular blender works well if you blend a little longer.
- Rice flour makes preparation easier. Rice flour thickens the soup just as well as cooked rice and saves time since you don't need to soak or cook the rice beforehand.
- Adjust the consistency to your preference. If the soup is too thick, gradually stir in more hot water until it reaches your desired consistency.
- Add coconut milk for extra richness. I like to stir in a little coconut milk because it adds subtle sweetness and a creamy texture that complements the roasted black sesame flavor without overpowering it.
- Stir constantly while cooking. Cook the soup over low heat and stir continuously to prevent lumps and scorching. The soup is ready when it thickens enough to coat the back of a spoon.
Amy says
We grew up eating this dessert made from the instant packets. I never thought to make it from scratch but doing so enabled me to control the sugar content. I found that ¼ cup sugar was perfect for me.
If you can find it, Asian and online stores sell ground roasted black sesame seeds. I purchased the Sunway brand and it made the prep and cleanup so much easier since I didn’t have to involve my blender.
For anyone interested in making this with already ground black sesame seeds: Add ⅔ cup black sesame powder to a 4 qt. saucepan and whisk in 1 cup water. Whisk in the ½ cup rice flour before incorporating a second cup of water. Heat the mixture on medium heat, whisking constantly but gently. When it thickens, add one final cup of water (so I used 3 cups water total). Whisk in the desired amount of granulated sugar (¼ cup was plenty sweet for me) and 1½ cups coconut milk (or in my case, 1 cup coconut cream since I didn’t have coconut milk on hand). Whisk constantly but gently and remove from heat when mixture begins to bubble again.