This black sesame pudding is my go-to dessert when I’m craving a dessert that’s both rich and comforting. With its smooth, velvety texture and nutty sesame flavor, it’s a perfect treat to enjoy any time of the year. Plus, it’s so simple to make!
Why You’ll Love This Recipe
I absolutely love eating black sesame because, in China, people believe that black sesame helps keep your hair dark.
While I’m a bit skeptical about the hair benefits, there’s no doubt that black sesame is incredibly nutritious and packed with vitamins, minerals, and antioxidants.
It’s one of those ingredients that I always feel good about using in my cooking, knowing it’s both delicious and healthy.
Over the years, I’ve shared many of my favorite black sesame recipes with you, including:
- Black Sesame Balls
- Black Sesame Paste(perfect for fillings)
- Black Sesame Soup
- Black Sesame Mantou Rolls
- Black Sesame Tang Yuan
- Homemade Black Sesame Buns
These dishes have become staples in my kitchen, and I love how versatile black sesame can be, whether used in sweet or savory applications.
If you’ve made my Black Sesame Paste before and have some stored away, you’re in for a treat because that will work beautifully in this pudding recipe.
For this particular recipe, I use roasted black sesame seeds, as they provide a rich, toasted flavor that complements the creamy texture of the pudding. If you’re using homemade black sesame paste, it’ll definitely enhance the flavor and smoothness of the pudding even further.
As for the sweetness, I add 30g white sugar. I find that this gives the pudding just the right amount of sweetness without overpowering the sesame flavor. But feel free to adjust the sugar according to your taste.
Tips for the Perfect Black Sesame Pudding
Microwave Power: Microwaves can vary in power, so I set mine to 600W and heat the milk for 2 minutes. If your microwave runs more powerful or weaker, adjust the heating time accordingly. I suggest heating for 1 to 2 minutes to get the milk hot without boiling it.
Melting Gelatin: When adding hot milk to the cream cheese mixture, I found that the heat wasn’t quite enough to melt the gelatin sheets on its own. To ensure the gelatin dissolves properly, I place the gelatin sheets (after soaking) into the microwave for 15 seconds on low heat (around 300W). This melts the gelatin without over-heating, which could break down the gelatin and affect its setting properties. Be cautious not to heat it for too long—just enough to melt the sheets completely.
Ingredients
- 3 sheets gelatin (about 5g, adjust based on your gelatin’s specifications)
- 20g water
- 50g cream cheese
- 30g white sugar
- 30g roasted black sesame (or 30g black sesame paste)
- 250g whole milk
Instructions
Prepare Black Sesame: If you’re using roasted black sesame, place it in a blender and grind it into a very fine powder. It’s best to blend it a few times to get a super fine texture. If you’re using black sesame paste, skip this step and set aside 30g of the paste.
Soak Gelatin Sheets: Place the gelatin sheets in a small bowl and add enough water to completely submerge them. Let them soak for 15 minutes to soften.
Mix Ingredients: In a large bowl, combine 50g cream cheese, 30g white sugar, and 30g finely ground black sesame. Use a spatula to mix until the mixture is smooth. During this process, the cream cheese and sugar will blend into a creamy, uniform texture without any visible granules.
Heat the Milk: Pour 250g of whole milk into a heatproof container and microwave it for 2 minutes at 600W. Be cautious when removing the milk, as it will be quite hot.
Combine Ingredients: Gradually pour the hot milk into the cream cheese and sesame mixture while stirring with a whisk to ensure everything blends smoothly into a silky milk mixture.
Melt the Gelatin: Discard the water used to soak the gelatin but reserve 20g of water. Place the bowl with gelatin and water into the microwave for 15 seconds on low power (300-400W) to completely dissolve the gelatin. If you don’t have a microwave, you can use a double boiler to melt the gelatin by heating the small bowl over hot water.
Mix and Strain: Slowly pour the melted gelatin into the milk mixture, stirring as you pour to ensure even incorporation. After it’s well mixed, strain the pudding mixture through a sieve to remove any particles or impurities, making the pudding extra smooth.
Chill and Set: Pour the strained pudding mixture into small bowls, filling them about 70-80% full. Place the bowls into the refrigerator and chill for about 4 hours, or until the pudding has fully set and become smooth and firm.
Frequently Asked Questions
Can I use a different sweetener?
Yes, you can substitute the white sugar with alternatives like honey or maple syrup, but the texture may change slightly.
Do I have to use gelatin?
Gelatin is used here to set the pudding, but if you prefer a vegetarian alternative, agar-agar could work as a substitute. You’ll need to adjust the quantity depending on the type you use.
Can I make this ahead of time?
Definitely! This pudding can be made in advance and stored in the fridge for up to 3-4 days.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge. It will keep for a few days and still taste just as delicious!
Homemade Black Sesame Pudding: A Nutritious Dessert You’ll Love
Ingredients
- 3 sheets gelatin about 5g, adjust based on your gelatin's specifications
- 20 g water
- 50 g cream cheese
- 30 g white sugar
- 30 g roasted black sesame or 30g black sesame paste
- 250 g whole milk
Instructions
- Prepare Black Sesame: If you're using roasted black sesame, place it in a blender and grind it into a very fine powder. It's best to blend it a few times to get a super fine texture. If you're using black sesame paste, skip this step and set aside 30g of the paste.
- Soak Gelatin Sheets: Place the gelatin sheets in a small bowl and add enough water to completely submerge them. Let them soak for 15 minutes to soften.
- Mix Ingredients: In a large bowl, combine 50g cream cheese, 30g white sugar, and 30g finely ground black sesame. Use a spatula to mix until the mixture is smooth. During this process, the cream cheese and sugar will blend into a creamy, uniform texture without any visible granules.
- Heat the Milk: Pour 250g of whole milk into a heatproof container and microwave it for 2 minutes at 600W. Be cautious when removing the milk, as it will be quite hot.
- Combine Ingredients: Gradually pour the hot milk into the cream cheese and sesame mixture while stirring with a whisk to ensure everything blends smoothly into a silky milk mixture.
- Melt the Gelatin: Discard the water used to soak the gelatin but reserve 20g of water. Place the bowl with gelatin and water into the microwave for 15 seconds on low power (300-400W) to completely dissolve the gelatin. If you don't have a microwave, you can use a double boiler to melt the gelatin by heating the small bowl over hot water.
- Mix and Strain: Slowly pour the melted gelatin into the milk mixture, stirring as you pour to ensure even incorporation. After it's well mixed, strain the pudding mixture through a sieve to remove any particles or impurities, making the pudding extra smooth.
- Chill and Set: Pour the strained pudding mixture into small bowls, filling them about 70-80% full. Place the bowls into the refrigerator and chill for about 4 hours, or until the pudding has fully set and become smooth and firm.
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