Black Sesame Soup
35 min
total
4
people
598
calories per serving
Ingredients
4 people
- 150 gSesame seed (whole)
- 50 gsticky rice (soaked 2 hours)
- 800 mlMineral water
- 100 gpalm sugar (crushed)
- 1 pinchGray sea salt
- 150 gBlack sesame seeds (cleaned)
- 10 gFresh ginger (peeled and finely minced)
Method
A smooth, deep black cream that coats the spoon perfectly. You can taste the intensity of toasted sesame and the silky sweetness of glutinous rice.
- 1
Heat a dry pan. Add the sesame seeds (white and black) and stir constantly until they release a toasted nutty aroma and start to pop.
- 2
Blend the roasted seeds with the glutinous rice, fresh ginger, and 400ml of mineral water. Strain the mixture through a fine-mesh sieve to obtain a smooth, fluid liquid.
- 3
Pour the mixture into a saucepan with the remaining water, palm sugar, and a pinch of salt. Bring to a gentle boil while stirring. The soup should thicken until it coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't burn the sesame: if it turns bitter, the soup is ruined.
- The texture must be silky; don't hesitate to strain it twice.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently with a splash of water to loosen the texture.
4.2
14 reviews
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