Black Sesame Soup (芝麻糊)
You'll be making this Black Sesame Soup all year round, especially since it only uses 5 ingredients. It's nourishing and filled with such beautiful nutty aromas that you can enjoy it in any way, hot or cold!
Servings: 10
Calories: 193kcal
Equipment
- Blender
Ingredients
- 200 g / 0.55 lb black sesame seeds
- 100 g / 0.22 lb white sesame seeds
- 40 g / 0.09 lb glutinous rice
- 190 g / 0.41 lb rock sugar (or to taste)
- 2 L / 8.5 US cup water
Instructions
- Toast the black and white sesame seeds in a wok or pan over low-medium heat until the white seeds are a golden brown.
- In a blender, blend the toasted seeds, soaked glutinous rice and water until the seeds are fine. This will take between 1-5 minutes, depending on your blender.Note: The smoother you'd like the consistency, the longer you'd blend it for.
- Pour the blended mixture into a pot, add the rock sugar and bring it to a boil while continually stirring.
- Lower the heat and keep it on a simmer until it has thickened to a desired consistency. Remember to keep stirring while it cooks.
- Serve hot as is or put it in the fridge and enjoy it cold!
Notes
- Toast your own seeds! Toasted black sesame seeds can be found at Asian grocery stores, but nothing beats freshly roasted ones.
- Soak the glutinous rice overnight while you sleep. This will soften the grains and help them to blend easily to form a smooth paste.
- Stir constantly. When simmering, help the seeds and rice thicken into a soup by gently stirring the mixture. Doing this will also prevent any burning!
- Use fewer black sesame seeds if you'd prefer a smoother consistency over a grainier one.
Nutrition
Calories: 193kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 140mg | Fiber: 4g | Sugar: 1g | Calcium: 293mg | Iron: 4mg