3-Ingredient Chinese Black Sesame Soup

Ingredients

• 0.75 cup raw black sesame seeds
• 6 tbsp glutinous rice flour (For the soup base)
• 3 tbsp brown sugar
• 3 cup water (For the soup)
• 0.75 cup glutinous rice flour (For the optional glutinous rice balls)
• 2 tbsp hot water (Add gradually; the instructions specify approximately 1.5 to 2 tablespoons)

Steps

1. 1

   Heat a pan over medium heat. Add the raw black sesame seeds and toast for a few minutes, stirring frequently, until fragrant. Remove the pan from the heat and allow the seeds to cool completely.

2. 2

   Once completely cool, grind the toasted sesame seeds into a fine powder using a blender, small food processor, or coffee grinder.

3. 3

   In a bowl, combine the ground sesame, 3 tablespoons brown sugar, and 6 tablespoons glutinous rice flour.

4. 4

   Transfer the sesame mixture to a saucepan and add 3 cups water.

5. 5

   Place the saucepan over low to medium heat and simmer for about 5 minutes, stirring occasionally, until the soup thickens to your desired consistency.

6. 6

   Serve the black sesame soup immediately, adding cooked glutinous rice balls if using.

7. 7

   To make the optional glutinous rice balls, place 3/4 cup glutinous rice flour in a bowl and gradually mix in 1.5 to 2 tablespoons hot water.

8. 8

   Mix until a soft dough forms that is smooth and no longer sticky to the hands. If the dough becomes too wet, add a little more flour.

9. 9

   Divide the dough and roll it into small balls; the recipe makes about 10.

10. 10

    Bring a pot of water to a boil. Add the rice balls and cook for about 5 minutes, or until they float to the surface and look slightly puffed.

11. 11

    Remove the cooked rice balls from the boiling water and add them to the sesame soup before serving.

Notes

The uncooked black sesame mixture can be prepared in advance and stored in the refrigerator for up to 2 weeks. If the finished soup is too thin, simmer it longer; if it is too thick, add a splash of water and stir until it reaches the preferred consistency. Allow the toasted sesame seeds to cool completely before grinding, since grinding them while hot can turn them into a paste from the released oils.

Nutrition per serving

• dessert
• Chinese
• Cantonese
• East Asian
• vegetarian
• nutty
• stovetop
• winter