Black Sesame Sweet Soup

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Content Featured copy   Serving 4-6

  1. Rice x 50 g
  2. Black sesame x 180 g
  3. White sesame x a pinch (optional)
  4. Water x 1300 ml
  1. Soap the rice in water for at least 3-4 hours, or overnight for later useCombined1 copy
  2. Wash the black sesame clean and rest in a colander. Prepare a frying wok at medium low Process3 copyheat, add in the dried sesame and fry. Add in a pinch of white sesame can help identify if the black sesame is ready for blending. When the white sesame becomes a bit golden, while the black sesame becomes aromatic, that means the frying is done
  3. Mix the fried black sesame with the soaked rice and water, and blend until soft, or until no more grain can be felt by fingers. Transfer the blended mixture into a saucepan and simmer at low or medium-low heat. Add in the rock sugar, keep stirring until the sugar is all melted to avoid adhering at the bottom of the saucepan. Until the texture becomes soft and taste is good, then the dessert is ready to be served Process5 copy


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This post is also available in: Chinese (Traditional)