Easy Black Sesame Soup Dessert

Optional: Making Black Sesame Powder or Paste (Alternatively, use shopbought and proceed to the section below)

1. Slowly toast the seeds (without oil) on LOW heat.Tip: you can mix in white sesame seeds for a richer flavor. (I use 70% black to 30% white.)
2. Stir continuously for 7- 12 minutes. When done, you should be able to smell the sesame fragrance. Note: You may hear some seeds pop when they're "done" but, even if you don't, I recommend switching off the fire once you smell the sesame as over-toasting leads to a bitter flavor. (If your seeds burn, you'll need to add a lot more sugar to cover the earthy notes and, even then, you can't cover it completely.)
3. If you plan to make extra black sesame powder to store , allow the seeds to cool before blitzing or pounding. Also pulse intermittently so the machine doesn't get overheated. (If not, the seeds'll release oil and become a sesame butter.)
4. If you use a coffee or spice grinder: you can just grind the plain seeds and you'll get a black-colored paste.Tip: This sesame sauce/ paste can be stored in the fridge for a week and scooped over pudding and cakes.
5. If using a blender: you'll need to add some water. If not, the seeds'll fly everywhere and be a pain to process. You'll end up with a watery grey-colored sauce.Tip: I like to add some sesame oil to make the black sesame paste more fragrant.

Turning Black Sesame Powder or paste into sweet tong sui pudding (Start here if using shopbought black sesame powder/ paste)

1. Start by adding in ½T glutinous rice flour and 1T sugar, stirring continuously to prevent the soup from catching at the bottom of the pot. If you want a thicker soup, add some more glutinous rice flour. (I usually add 1T of glutinous rice flour- start with less as you don't want to end up with a stodgy lump instead of a soup! If it becomes too thick, just add more water to thin it down.) After simmering to your desired consistency, taste to see if the soup is sweet and thick enough. If not, add a bit more sugar and flour. Simmer for about 10 minutes, stirring continuously. Before switching off the fire, add a teaspoon of sesame oil and mix it into the black sesame soup. Ladle into bowls and serve warm. You may want to garnish each bowl with toasted sesame seeds and a drizzle of coconut milk.
2. Transfer the black sesame paste-sauce (or shopbought powder/ paste) into a pot. Note for if you want a super silky smooth sesame paste pudding You will need to strain the blended black sesame before transferringand cooking it down. I find this quite wasteful- you miss out on extra fibre- as you end up sieving out quite a lot of the husk etc so I don't do it. However, if you choose to do so, you could reuse the sieved out ground sesame in your bakes.
3. Mix the glutinous rice flour into 1-2 Tablespoons of water and pour the rest of the water into the pot.
4. Bring to the boil over medium heat, stirring continuously and slowly pouring the glutinous rice flour slurry in. Be careful, as bubbles will form and pop quite violently so you may get splashed by the hot soup. (Kind of like when making tomato pasta sauce.)
5. Once boiling (this soup heats up FAST), turn the fire down so that the soup is simmering. The soup will darken as it thickens.
6. Mix in the sugar and salt (if using), to taste, and stir till dissolved. Once thick enough, switch off the fire.Optional: Mix in some sesame oil for a smoother mouth feel. You can also use neutral vegetable oil but it won't be as tasty!
7. The black sesame dessert soup can be served both warm or cold. You can garnish it with toasted white sesame seeds & a drizzle of coconut milk if you like.