Warm black-sesame soup
Toasted black sesame seeds make a dark, nutty dessert soup. Cooked rice thickens it, while a few walnuts add richness. A blender handles the grinding.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Makes
- Serves 2–3
Your new skill: Blending seeds into a smooth dessert soup
For a little background, read Soup for dessert.
Your ingredients
Get ready: Small frying pan, blender suitable for the mixture temperature and saucepan.
- 100 g cooked plain rice, freshly cooked or safely chilled
- 45 g toasted black sesame seeds
- 6 walnut halves
- 300 ml water
- Honey or sugar to taste
Let’s make it
-
Wake up the seeds
Warm the sesame seeds in a dry pan over a low heat for a couple of minutes, stirring so they do not burn. Toast the walnuts separately for about 6 minutes until fragrant.
-
Blend safely
Let the toasted ingredients cool slightly. Put them in a blender with the rice and cool water, then blend until as smooth as your machine allows. Never seal boiling liquid in a personal blender. Pause and scrape down if necessary.
-
Heat and sweeten
Pour into a small saucepan and stir over a gentle heat until steaming hot throughout. Thin with a splash of water if it becomes too thick. Sweeten to taste and serve warm. The glossy colour comes from the sesame, with no colouring needed.
What to try next
Try Black-sesame tang yuan or Mango and coconut sago cups for your next kitchen project.
Keeping it: Cool leftovers as quickly as possible, ideally within 1 hour, in small shallow portions. Refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
