Black Sesame Soup
User Reviews
5
Black Sesame Soup
Description
This Black Sesame Soup recipe begins by washing and draining black sesame seeds, which are then stir-fried over low heat to release their fragrance without burning. The toasted seeds are blended with water in stages until smooth, using additional water to achieve a fine puree. Rice flour is added as a thickening agent, allowing the soup to develop body and a pleasant viscosity during slow cooking.
After blending, the mixture is simmered gently while stirred continuously to avoid lumps and burning. Sugar is incorporated to balance the earthiness of sesame, and coconut milk is stirred in to impart a subtle creaminess and richness. The soup is cooked until it thickens to a desirable consistency, smooth and comforting.
This dessert soup can be adjusted for sweetness and texture by varying sugar amount and water content. It is often enjoyed warm and may be served as a light sweet course after meals or as a warming treat during cooler weather.
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 impurity.
- 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, add the washed black sesame seeds from step 4 into a pan.
- Stir fry the washed black sesame seeds until it's dry and release the fragrance from the seeds. However, don't burn it.
- Next, put the stir fry 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 the lid and blend it for 30 seconds to a minute. (Blending time depends on the power of the blender.)
- 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.
- 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, 1.5 cups of coconut milk and 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
- Wash and drain black sesame seeds thoroughly to remove impurities before cooking.
- Stir-fry seeds on low heat until fragrant but avoid burning to preserve flavor.
- Use a blender to puree the toasted seeds gradually, adding water in two stages for a smooth texture.
- Rice flour is preferable as a thickener; however, white rice can be used if unavailable.
- Keep stirring the mixture during cooking over low heat to prevent lumps and burning while it thickens.
- Adjust water quantity to reach preferred soup thickness; adding coconut milk enhances flavor and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 12mg | 1% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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