Black Sesame Soup

Black sesame paste soup is popular among East-Asian and Chinese. Also, black sesame dessert is typically served hot. But, some like to serve them cold, especially in summer. In Cantonese it is called tong sui, or sweet soup.

Course Dessert

Cuisine Asian, Chinese

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 259kcal

Author Tracy O.

Equipment

Blender

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.)

Video

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.

Nutrition