Creamy and smooth nutty fragrance Chinese dessert to end the meal
Author Ann Low
Prep Time 20mins
Cook Time 15mins
Total Time 35mins
Course Chinese dessert, Dessert
Allergen Gluten Free
100gblack sesasme seeds
45gwalnutstoasted, break into pieces
3tbspglutinous rice flour
40grock sugar or caster sugar
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.