Black Sesame Soup 黑芝麻糊
Black sesame soup (sweet soup also known as tong shui 糖水) is one of the common traditional Chinese desserts in East-Asian countries. Black sesame is considered to be healthy especially for hair and maintain supple skin (read benefits from here). There are a few ways to make this black sesame sweet soup and you can easily find the recipes online. Some use glutinous rice where you need to soak it overnight or cooked rice to make the sweet soup creamy and smooth. The black sesame seeds need to be toasted before grinding till fine but some use black sesame powder in order to save time to make this dessert.
I was craving for a bowl of black sesame soup recently and I used an easy method to make this earthy sweet soup with glutinous rice flour to make 2 bowls just perfect for 2. Some toasted walnuts were added to blend together with the toasted black sesame seeds to give a nutty fragrance after boiling. Just bear in mind, do not add water all at once because in this way you can control the consistency of the thick soup you want to achieve.
Black Sesame Soup
Ingredients
- 100 g black sesasme seeds
- 45 g walnuts - toasted, break into pieces
- 3 tbsp glutinous rice flour
- 1000 ml water
- 40 g rock sugar - or caster sugar
Instructions
- Rinse black sesame seeds thoroughly and drain well. Pour black sesame seeds on a dry frying pan and keep stirring it at medium low heat until fragrant for about 7-8 minutes. Cool down the black sesame seeds.
- Pour the black sesame seeds and walnuts into the blender and grind to grainy for a few seconds. Add about 200ml into the blender and continue to blend the mixtures for another few seconds like thick paste. Add another 300ml water into it and blend the mixture as fine as possible.
- Pour black sesame mixture into the dry frying pan again. Add 200ml of water into the mixture and 3 tablespoons of glutinous rice flour over it. Keep stirring under medium low heat until mixture almost thickened and lastly pour in 300ml of water. Keep stirring the black sesame mixture for about another 3 minutes until lightly boil. Off heat.
- Then press black sesame liquid mixture through a strainer to extract as much liquid as possible. Turn on medium low heat again and boil the black sesame soup and add rock sugar to taste, stir well. Serve hot immediately. Add more water if you find the soup is too thick.
Nutrition
黑芝麻糊
黑芝麻糊是一道很传统的华人甜品，传统的做法花的时间比较长。首先要把糯米浸泡隔夜，然后和炒过的黑芝麻一起慢慢的磨到细腻才拿去煮成糊状。现代的做法都很简单而且快很多。要省掉浸泡糯米的时间可以用糯米粉代替，不要炒黑芝麻就改用黑芝麻粉也可以。但是我还是比较喜欢炒过的黑芝麻，还加了核桃感觉比较香滑干甜。
材料：可做出2碗
- 100克 黑芝麻
- 45克 核桃，烤香 （可不放）
- 3 汤匙 糯米粉
- 1000毫升 水
- 40克 冰糖或白糖
做法·：
- 将黑芝麻冲洗净，沥干水分。倒入热锅中，用中低火干炒黑芝麻至香（要不停的翻炒），约7-8分钟。待凉。
- .黑芝麻和核桃（剁碎）倒入料理机中，一起搅打碎成粗粒（约几秒中），加入200毫升的水，继续搅打成糊状。再加入300毫升的水，把混合物尽量的搅打成细状态。
- 把磨好的黑芝麻混合物再倒回炒锅中，加入200毫升的水和3汤匙糯米粉。用中小火不停的搅拌到差不多浓稠，最后再加入300毫升水煮开，不停的搅拌约3分钟至微滚就可以熄火了。
- 然后把黑芝麻混合物放在滤网挤出液体到锅中。开中小火把黑芝麻糊煮滚，加入适量的冰糖搅匀至融化即可享用。**觉得太浓稠的话可以多加点水调开**
wow I want this for my dessert! So nutritious and yum, Ann.