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By following my method, you’ll create a black sesame powder that is easy to store and can be quickly turned into a delicious black sesame soup with just the addition of hot water. This approach ensures you can enjoy this nutritious treat anytime without the hassle of making it fresh every time.

What is Black Sesame Soup

When I think of Chinese dessert soups, red bean soup, and mung bean soup come to mind, along with Black Sesame Dessert Soup.

Black Sesame Soup, also known as 黑芝麻糊 (hēi zhīma hú), is a traditional Chinese dessert made from finely ground black sesame seeds, often mixed with sugar and sometimes glutinous rice flour.

Don’t confuse it with Black Sesame Paste (for fillings), which is used as a filling in various pastries and desserts.

It is served hot and has a smooth, thick, and velvety texture with a rich, nutty flavor. The soup is considered to be nourishing, particularly for boosting hair and skin health(though I’m a bit skeptical about that), and is often consumed during colder months for its warming properties.

Love For Black Sesame

Black sesame seeds are prized in Chinese cuisine for their nutritional benefits, being rich in healthy fats, antioxidants, and minerals such as calcium and magnesium.

In my Black Sesame Tang Yuan recipe, I talked about my love for all things black sesame.

I’ve also shared recipes for Black Sesame Buns, Black Sesame Mantou Rolls, and Sesame Candy.

While it’s easy to buy prepackaged black sesame soup in China, it usually has ingredients I don’t want. That’s why I prefer to make it myself, so I can keep it simple and wholesome.

Ingredients:

180g glutinous rice flour
250g toasted black sesame seeds
150g walnuts
50g peanuts
200g white sugar (adjust to taste)

Note: I use 200g of sugar, but you can adjust it based on your preference. Some readers may find it a bit too sweet, so feel free to reduce the sugar or replace it with alternatives like brown sugar or honey.

Instructions:

Step 1: Toasting the Nuts

Preheat the oven to 155°C.
Spread the walnuts and peanuts evenly on a baking tray and roast them for 18 minutes, until they are golden and fragrant.
Once toasted, allow them to cool slightly, then rub off the skins of the peanuts and walnuts if needed. Set aside to cool completely.

Step 2: Preparing the Glutinous Rice Flour

While the nuts are cooling, heat a pan over low heat and add the glutinous rice flour.
Stir continuously and toast the flour gently until it turns light yellow and gives off a nutty aroma. This will take about 5-8 minutes.
Once done, remove the flour from heat and set aside to cool.

Step 3: Grinding the Black Sesame Seeds

Grind the black sesame seeds in a blender or food processor. Continue grinding until the seeds start to release their oils, forming a slightly pasty texture. The sesame seeds should become very fine and almost oily, giving the soup a creamy consistency.

Note: I use pre-toasted black sesame seeds. If you are using raw sesame seeds, it’s best to toast them first in a dry pan over medium heat for 5-7 minutes, stirring constantly until they start to pop and release their fragrance.

Step 4: Grinding the Walnuts and Peanuts

Once the black sesame seeds are ground, add the walnuts, peanuts, and sugar to the blender.
Blend everything together until the mixture becomes smooth and slightly oily, just like the sesame seeds. This helps create a cohesive texture when all the ingredients are combined.

Step 5: Combining the Ingredients

In a large mixing bowl, combine the toasted glutinous rice flour, ground black sesame, ground walnuts, peanuts, and sugar.
Put on gloves then using your hands or a spatula, mix everything together thoroughly until all the ingredients are evenly incorporated.

Step 6: Refining the Mixture

For an even smoother texture, sift the mixture through a fine mesh sieve to break up any large clumps.

Serving the Black Sesame Soup:

To serve, scoop 2-3 tablespoons of the black sesame mixture into a bowl.
Pour hot water over the mixture and stir until it becomes a smooth, thick paste. You can adjust the thickness by adding more or less water, depending on your preference.
Enjoy your freshly made black sesame soup!

Storage Tips:

Store the black sesame soup mixture in an airtight container and keep it in a cool, dry place. It will last for up to 1 month if stored properly.
When ready to eat, simply scoop out the mixture and prepare it with hot water for a quick and nutritious meal.

Recipe Notes & Variations:

Why Add Glutinous Rice Flour?
The glutinous rice flour adds thickness and a creamy texture to the soup, making it more substantial. It also enhances the smoothness of the black sesame paste.

Adjusting the Sweetness
You can customize the sweetness by reducing or omitting the white sugar. If you prefer, add sweeteners like brown sugar or honey when mixing the soup with hot water, instead of incorporating them into the mixture.

Can I Skip the Sugar?
Yes! The sweetness level can be tailored to your liking. If you prefer a less sweet soup, omit the sugar from the base and add sweeteners later when preparing each serving.

Why Not Grind All Ingredients Together?
The hardness of ingredients varies. Walnuts and peanuts are harder, while black sesame seeds are softer. Grinding them separately ensures everything reaches the right consistency without over-processing the softer ingredients, which could lead to an oily or uneven texture.

Print Pin

How To Make Black Sesame Soup

By following my method, you'll create a black sesame powder that is easy to store and can be quickly turned into a delicious black sesame soup with just the addition of hot water. This approach ensures you can enjoy this nutritious treat anytime without the hassle of making it fresh every time.

Course Dessert

Cuisine Chinese

Prep Time 30

Cook Time 5

Servings

Calories 413kcal

Ingredients

180 g glutinous rice flour
250 g toasted black sesame seeds
150 g walnuts
50 g peanuts
200 g white sugar adjust to taste