Originally published in December 2022. Updated with recipe changes in April 2026.
If you’re looking for a simple, comforting and healthy Asian dessert, try this Chinese black sesame soup. It’s warm, nutty, rich, and made with just three ingredients: black sesame, glutinous rice flour and brown sugar. Perfect for colder days of whenever you just want an easy dessert that feels cozy and satisfying!
Table of Contents
- What is Chinese Black Sesame Soup?
- Ingredients You’ll Need
- How to Make Chinese Black Sesame Soup
- Frequently Asked Questions
What is Chinese Black Sesame Soup?
Black sesame soup (芝麻糊, or zee ma woo in Cantonese) is a classic Chinese dessert known for its rich, nutty flavour and silky texture.
This warm sweet soup is made from toasted black sesame seeds, glutinous rice flour, and brown sugar, gently cooked into a thick and creamy consistency. Sometimes, soft glutinous rice balls (tang yuan) are added, making it even more comforting and delicious.
Growing up, I always had the instant version at home. It came as a powder that you just mixed with hot water, and it would magically turn into black sesame soup in seconds. It felt like such a treat back then!
But once I started making it from scratch, I realised how simple it actually is. With just a few ingredients, you get a much deeper sesame flavour and a fresher and more authentic taste.
The best part is, you can prepare a batch of the sesame mixture ahead of time and store it in the fridge. Whenever you’re craving a bowl, just add water and cook it on the stove. It keeps well for up to two weeks, which makes it perfect for an easy comforting dessert anytime.
Ingredients You’ll Need
Black sesame seeds
Black sesame seeds are the key ingredient in this dessert, giving it its deep, nutty flavour and signature dark colour. They’re commonly used in Chinese desserts and are especially popular in warming “tong sui” (sweet soups).
For the best flavour, use raw black sesame seeds and toast them yourself. Toasting brings out a much richer aroma and makes a huge difference in the final taste.
If you’re short on time, you can use pre-toasted sesame seeds, but make sure they’re fresh. Old sesame seeds can taste bitter and dull.
You can usually find black sesame seeds in Asian supermarkets or the international aisle of larger grocery stores. I sometimes like to order large bags of black sesame from Amazon too!
Glutinous rice flour
Traditionally, black sesame soup is thickened with soaked glutinous rice that’s blended into the mixture.
In this recipe, we’re using glutinous rice flour as a shortcut, which makes the process a lot quicker while still creating a smooth and creamy texture.
Make sure you’re using glutinous rice flour, not regular rice flour. Regular rice flour won’t give you the same thick and silky texture.
You can easily find glutinous rice flour in Asian supermarkets, and it’s a staple ingredient in many Chinese desserts like tangy uan and mochi desserts.
Brown sugar
Brown sugar adds a subtle sweetness to the soup while complementing the nutty flavour of the black sesame. It gives the dessert a slightly caramel-like taste compared to regular white sugar.
You can adjust the amount to taste depending on how sweet you like your dessert. Start with less and add more as needed, especially since black sesame has a naturally bold flavour.
You can also use honey to sweeten the soup as well!
How to Make Chinese Black Sesame Soup
1) Toast and grind the sesame seeds
Heat a pan over medium heat and toast the raw black sesame seeds for a few minutes, stirring frequently, until fragrant. Remove from heat and allow them to cool completely. Once cooled, grind the sesame seeds into a fine powder.
2) Mix the black sesame soup base
In a bowl, combine the ground sesame, brown sugar and glutinous rice flour. Transfer the mixture to a saucepan and add the water.
3) Cook the soup
Place over low to medium heat and simmer for about 5 minutes, stirring occasionally, until the soup thickens to your desired consistency. Serve immediately, with glutinous rice balls if using.
Optional glutinous rice balls:
In a bowl, add the glutinous rice flour and gradually mix in 1.5 to 2 tablespoons of hot water. Mix until it forms a soft dough that is smooth and no longer sticky to the hands. If the dough becomes too wet, add a little more flour.
Divide and roll into small balls (this makes about 10).
Bring a pot of water to a boil and cook the rice balls for about 5 minutes, or until they float and slightly expand. Remove and add to the sesame soup before serving.
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Frequently Asked Questions
Yes, you can. Just make sure it’s freshly ground, as black sesame can turn bitter over time. But I recommend getting whole raw black sesame seeds, then toasting and grinding it at home for a more fragrant result.
Let the toasted sesame seeds cool completely before grinding. If you grind them while still hot, they can turn into a paste due to the released oils. Once cooled, blend or pulse into a fine powder. I like to use a coffee grinder to grind it, but you can use a blender or small food processor too.
Yes! You can pre-make a batch of the uncooked black sesame mixture and store it in the fridge for up to 2 weeks. When ready to eat, simply cook it with water as instructed.
If it’s too thin, simmer it a little longer to thicken. If it’s too thick, add a splash of water and stir until you reach your preferred consistency.
Of course! Add more or less brown sugar depending on your taste. I personally prefer desserts with less sugar (around 30% sweetness when ordering boba), so my recipes are usually on the lighter side.
They’re ready when they float to the surface and look slightly puffed.
3-Ingredient Chinese Black Sesame Soup
2
servings10
minutes10
minutes3-Ingredient Chinese Black Sesame Soup. Warm, nutty dessert made with glutinous rice flour and brown sugar, topped with chewy rice balls.
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Ingredients
3/4 cup raw black sesame seeds
6 tbsp glutinous rice flour
3 tbsp brown sugar
3 cups water
- Glutinous rice balls:
3/4 cup glutinous rice flour
2 tbsp hot water
Directions
- Heat a pan over medium heat and toast the raw black sesame seeds for a few minutes, stirring frequently, until fragrant. Remove from heat and allow them to cool completely.
- Once cooled, grind the sesame seeds into a fine powder.
- In a bowl, combine the ground sesame, brown sugar and glutinous rice flour. Transfer the mixture to a saucepan and add the water.
- Place over low to medium heat and simmer for about 5 minutes, stirring occasionally, until the soup thickens to your desired consistency. Serve immediately, with glutinous rice balls if using.
- Optional glutinous rice balls:
- In a bowl, add the glutinous rice flour and gradually mix in 1.5 to 2 tablespoons of hot water.
- Mix until it forms a soft dough that is smooth and no longer sticky to the hands. If the dough becomes too wet, add a little more flour.
- Divide and roll into small balls (this makes about 10).
- Bring a pot of water to a boil and cook the rice balls for about 5 minutes, or until they float and slightly expand. Remove and add to the sesame soup before serving.
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