Black Sesame Soup

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 590
• Protein: 15 g
• Carbs: 47 g
• Fat: 38 g

Ingredients

• 150 g Sesame seed ( whole )
• 50 g sticky rice ( soaked 2 hours )
• 800 ml Mineral water
• 100 g palm sugar ( crushed )
• 1 pinch Gray sea salt
• 150 g Black sesame seeds ( cleaned )
• 10 g Fresh ginger ( peeled and finely minced )

Instructions

1. Roasting the sesame

   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. Grinding and extraction

   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. Cooking and thickening

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat gently with a splash of water to loosen the texture.