Easy Black Sesame Soup Recipe

Sweet Black Sesame Soup Full of Plants

WEBDec 19, 2022 · Toast the seeds. Start by toasting both the black and white sesame seeds in a pan over medium heat. As soon as the white …

1. Place the black and white sesame seeds in a large skillet. Heat over medium heat and toast until the white sesame seeds turn golden brown. Stir regularly to make sure all the seeds are evenly toasted. This step should take around 5 minutes. Once the white sesame seeds are golden brown, immediately transfer to a blender. You don't want to let the seeds inside the skillet or they might burn.
2. Let the seeds cool for about 5 minutes. Pour 1 cup of water in the blender and blend on high-speed for about 1 minute. Strain the black sesame mixture through a fine sieve and keep the black sesame juice. Discard the sesame pulp, or use in baked goods.
3. Transfer the black sesame juice to a saucepan. Add the full-fat coconut milk, sugar, and salt. Heat over medium heat for about 5 minutes. Add the dissolved glutinous rice flour and heat for another 2 minutes, whisking constantly until it starts to boil and thickens.
4. Divide into serving bowls and serve warm! Sweet sesame soup will keep for up to 3 days in the refrigerator, reheat gently over medium heat before eating.

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Black Sesame Soup (黑芝麻糊) Omnivore's Cookbook

WEBApr 27, 2020 · Drain the soaked glutinous rice and transfer it to a blender, along with the toasted sesame seeds and 2 cups of water. Blend until it …

1. Soak the glutinous rice for 4 hours at room temperature or overnight in the fridge.
2. Add the sesame seeds to a large skillet. Shake the pan so the seeds are spread out in a thin layer. Toast over medium heat until you can smell the fragrance, 2 to 3 minutes. (*Footnote 3)
3. Store the leftover soup in an airtight container in the fridge for up to 3 days or in the freezer for 2 months. The soup might separate in the fridge. Stir and reheat it in the microwave before serving.

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Black Sesame Soup (2 Ways) Okonomi Kitchen

WEBFeb 5, 2021 · Instructions. Traditional Version: Soak the sticky rice for 2 hours or overnight. Rinse and drain. Toast the black sesame seeds …

1. Soak the sticky rice for 2 hours or overnight. Rinse and drain. Toast the black sesame seeds over medium low heat until it begins to smell toasted. Remove from heat. Add toasted black sesame seeds, rice and water to a blender and blend until smooth. If you like smooth soup, strain it. Pour into a pot, bring it to a boil over medium high heat and then simmer for 15 minutes over low heat, stirring occasionally so it doesn’t burn.
2. Pour into bowls. Serve with mochi (sticky rice balls) or sprinkle with sesame seeds and enjoy!
3. Toast the sweet rice flour over medium low heat for 4-5 minutes, or until it starts to look slightly beige in colour.
4. Add toasted black sesame powder, toasted sweet rice flour, sugar and salt to a small sauce pan. Add cold water and whisk together. Turn on the stove over high heat. Once it begins to bubble, reduce the heat to medium low to low and simmer, while continuously whisking until desired thickness.

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Black Sesame Soup (香滑芝麻糊) Tested by Amy + Jacky

WEBJan 25, 2021 · Pressure Cook Black Sesame Soup. Place all the ingredients in Instant Pot in the following order. Add 1 cup (130g) …

1. Optional - Toast Sesame Seeds: Add 1 cup (130g) black sesame seeds with a pinch of white sesame seeds in Instant Pot. Heat up Instant Pot with "Saute" function. Allow sesame seeds to toast. Stir occasionally. Once the white sesame seeds turn golden brown, your sesame seeds are properly toasted. *Note: Skip this step if you’re using roasted sesame seeds.
2. Pressure Cook Black Sesame Soup: Add all ingredients in Instant Pot in the following order. Add in 1 cup (130g) roasted black sesame seeds, ¼ cup (58g) Jasmine rice, 5½ tbsp (69g) rock sugar, ¼ tsp (1.6g) coarse kosher salt, and 1 tsp (5ml) roasted sesame oil. Add in 3.5 cups (875ml) cold water. Make sure all rice is submerged in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. Carefully open the lid.
3. Blend Black Sesame Soup: With a ladle, carefully transfer the black sesame soup into a blender container. Blend until well blended. *Note: The longer you blend the soup, the smoother it'll turn out. With our Vitamix Blender, it took roughly 1.5 - 2.5 minutes.
4. Season & Serve: For a super smooth black sesame soup, pour the mixture through a fine mesh strainer. Give the soup a few stirs with the ladle. Taste and adjust the sweetness. *Note: It’s just mildly sweet at this point. Add more sugar if you like a sweeter soup. We added a bit more salt and an extra ½ tsp roasted sesame oil for aroma boost. If you like, you can thicken it further with the "Saute" setting. Be sure to stir continuously as you thicken the soup. *Note: Keep in mind it’ll become thicker once it cools down a bit.Serve warm & enjoy~

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