Black Sesame Soup

Black sesame soup (黑芝麻糊 or hak zee ma woo in Cantonese) is a traditional Chinese dessert. It is a thick and creamy sweet soup that consists of toasted black sesame seeds, glutinous rice flour, water, brown sugar and water. Tangyuan (glutinous rice balls) are sometimes added into the black sesame soup.

As a kid, I used to enjoy the instant packet version with the pre-made powder, where you simply add hot water and it would turn into black sesame soup. But as I got older, I realised that this is actually so easy to make!

You can actually prepare more batches of the black sesame soup mixture (recipe below) and just add water and cook on the stove whenever you crave for it. This mixture can be stored in the fridge for up to 2 weeks.

ingredients for making black sesame soup:

*this makes about 2-3 servings

• ¾ cup black sesame seeds, toasted
• 6 tbsp glutinous rice flour
• 3 tbsp brown sugar
• 3 cups water

steps:

1. On medium heat, toast the black sesame seeds on a pan for a few minutes until fragrant. 
2. Let the seeds cool down completely before grinding it into a fine powder.
3. In a bowl, combine ground black sesame seeds, brown sugar and glutinous rice.
4. Pour the mixture in a saucepan and add water. On low-medium heat, simmer the mixture for ~5 minutes or until the consistency of the soup becomes thick. Enjoy it warm/hot with glutinous rice balls (optional)!

optional chewy rice balls as topping:

• If you also want to add glutinous rice balls as a topping (as shown in picture), you can make it by gradually adding 1.5-2 tbsp of hot water to 3/4 cup glutinous rice flour.
• Add the water gradually and keep mixing until it forms into a dough that doesn’t stick to your hands. If you added too much water, just keep adding a bit more flour.
• This makes around 10 balls.
• Boil the balls in water for around 5 minutes or until the balls have float and expanded a little in side.

tips:

1. Make sure to let the black sesame seeds cool down before you grind it, as it would become a paste if you grind it whilst hot.
2. You can make a pre-make a batch of uncooked black sesame mixture and store it in the fridge for up to 2 weeks, and take it out to cook whenever you feel like eating it.

check out more Asian dessert recipes!

• Thai Mango Sticky Rice
• Black Sticky Rice with Mango
• Hong Kong Style Egg Tart

https://www.instagram.com/p/CmgWWCMBQkU/

*This post contains affiliate links. As an Amazon Associate, I can earn from qualifying purchases. However, there is no additional cost to you. When you make a purchase through my referral links, I may earn a small commission from Amazon and other retailers.