黑芝麻糊|簡易自製式港甜品 Homemade Black Sesame Sweet Soup

黑芝麻糊 black-sesame-sweet-soup

身為芝麻控,從滿久以前就一直想動手做做看 黑芝麻糊 ,但因為外頭很少有賣這一道香港甜品,就一直覺得好像很難,這次天氣冷,終於打算要來做,才上網查了一下,發現…其實比想像中簡單耶!

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黑芝麻糊 (全素)
Homemade Black Sesame Sweet Soup (Vegan)

這次參考的是在YouTube上看到的 MamaCheung的食譜,張媽媽是香港人,所以感覺參考她的食譜應該不會錯。但這次也是有因自己的口味稍微調整了一下糖量就是,成品個人覺得還滿剛好的。

黑芝麻糊需要的食材不多,就是:黑芝麻、糖、水、米,另外還有一樣祕密武器。煮的過程其實就有點像煮米漿,因為以前就有自己煮過米漿,所以看過一次其實就有概念。

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煮出來的黑芝麻糊會有像米漿一下的濃稠度,但入口的是滿滿的芝麻香與暖心甜味。而且真的不難,以後想喝不用再到外面找摟! (但是要到外面買食材就是啦~:P)


2018.01.21 新增第二次煮的:

黑芝麻糊 black-sesame-sweet-soup

前陣子突然有出現接近攝式 10 度的低溫,熊熊想到好久沒煮黑芝麻糊,所以又煮嘍! 也錄了實作影片。

黑芝麻糊 black-sesame-sweet-soup

因為這一年來有稍微改變飲食,糖的份量有稍放少一些,並將部份改用椰糖,發現做出來的甜度對我來說剛剛好!

黑芝麻糊 black-sesame-sweet-soup

近期也買了一些新的餐具和拍照小物,好喜歡那個黑湯匙,剛好和黑芝麻顏色呼應。

黑芝麻糊 black-sesame-sweet-soup

在暖天喝上一碗熱呼呼濃稠的芝麻糊真的很幸福!

黑芝麻糊 black-sesame-sweet-soup

我本來就很愛黑芝麻,之前透過迦南園更深入了解黑芝麻,才得知原來同重量的黑芝麻鈣含量比鮮奶還多呢! 不過我吃黑芝麻並不是因為了解它的營養還是什麼,是真的本來就很喜歡它的味道。

更多可參考:行政院衛生署國民健康局 健康九九網站

黑芝麻糊 black-sesame-sweet-soup

黑芝麻相較起白芝麻,本身帶有一點點微苦味,類似抹茶本身就會有苦味的那種概念。我個人是很習慣它的微苦滋味,愛的是它天然的種籽香氣。糖量可依個人口味調整,但記得可以從少少的開始加,別一開始就下太多。

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  • 準備工作 Preparation
    • 秤量好食材
    • 將白米和黑芝麻分別用水浸泡一晚或至少 6 小時
    • 若可以,事先將冰糖打成粉較易溶解
    • ——————————-
    • Measure all ingredients.
    • Soak the rice and black sesame seeds in separate bowls overnight or at least for 6 hours.
    • If you can, ground the rock sugar ahead to make it easier to dissolve.

.作法/步驟 Step:

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1.將浸泡過的黑芝麻瀝掉水,再放到平底鍋中,開中火炒乾、炒香

Drain the soaked sesame seeds. Place them in a fry-pan to cook and stir over medium heat until they become dry and the flavor comes out.

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2.加入祕密武器:少許白芝麻,轉至中小火,繼續炒至白芝麻呈微棕色即可

Add the secret ingredients: white sesame seeds. Turn the heat to medium-low and keep toasted the sesame seeds until they turn a little brown.

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3.接著將炒熟的芝麻、浸泡過的米(不含泡的水),還有少許水(食譜中的)一起放到果汁機/調理機中打至滑順

Then place the toasted sesame seeds, soaked rice (without the soaking water) and some water (listed in the recipe) in a blender and blend until smooth.

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我是用前陣子買的900瓦調理機(開箱文在這)打的,還滿快就細滑了。有沒有細滑可以用手摸摸看,就是摸起來不要有大顆粒即可。

I use my new-buy 900w blender. It’s really fast. You can check the texture by using your fingers. It should be smooth.

[2018.01.13 新增:後來我的 900 瓦調理機有點問題,現在都改用 新買的Vitamix 打了。]

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4.接著再將攪打好的芝麻糊與剩下的水、糖(我另外有加一小撮鹽) 一起放到鍋中用中火煮滾,再持續煮至理想稠度。記得邊攪拌,不然鍋底容易燒焦。因為我懶得拿大鍋子…結果不小心裝得有點滿,還好它不會像之前煮豆漿一樣會大冒泡而冒出來

Then place the left water, sugar (I add a pinch of salt) and the sesame mixture into a pot on a medium heat. Bring to a boil and cook until the mixture turns into the ideal consistency. Remember to keep stirring while cooking, otherwise the bottom may be burnt. I was too lazy to pick another big pot that it was kinds of too full. But luckily it didn’t fill out like I often did when I cook soy milk.

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5.煮滾後試味道(很重要) 如果覺得太甜可以再加水,若不夠甜就再加糖。煮至理想稠度有甜味後即可關火,完工。

After it’s boiled, taste and add more water or sugar if you feel it. (It’s really important to taste since everyone has a different palate, right?) Check the consistency as well. Then your black sesame sweet soup is done!

 

完整食譜How to Make

黑芝麻糊 (全素) Black Sesame Sweet Soup (Vegan)

Barrel Leaf
I love black sesame and have wanted to make this black sesame sweet soup for very long time. They are not common in Taiwan yet, so I was thinking, is it very hard to make? But the answer is NOPE. It's quite simple to make and you don't need to prepare a bunch of different ingredients. So, let's make it!
身為芝麻控,從滿久以前就一直想動手做做看 黑芝麻糊 ,但因為外頭很少有賣這一道香港甜品,就一直覺得好像很難,這次天氣冷,終於打算要來做,才上網查了一下,發現其實比想像中簡單耶!
Prep Time6 hrs 10 mins
Cook Time10 mins
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: Asian
Keyword: sweet
Servings: 4 people
Author: Barrel Leaf

Ingredients

  • 25 g uncooked white rice 白米, see Note 註*
  • 80 g raw black sesame seeds 生黑芝麻
  • 60 - 80 g sugar 糖, see Note 註**
  • 700 ml water, add more to adjust to your liking 可視個人喜好濃稠度增加
  • A small handful white sesame seeds 白芝麻, 少許
  • A pinch salt 鹽 1小撮, optional 非必要

Instructions

  • Soak the rice and black sesame seeds in separate bowls overnight or at least for 6 hours.
  • Drain the soaked sesame seeds. Place them in a fry-pan to cook and stir over medium heat until they become dry and the flavor comes out.
  • Add the secret ingredients: white sesame seeds. Turn the heat to medium-low and keep toasted the sesame seeds until they turn a little brown.
  • Add the toasted sesame seeds, the soaked & drained rice, and around 500 ml water to a blender and blend until smooth.
  • Then place the left water, sugar, salt, and the sesame mixture into a pot over medium heat. If you have time, ground the rock sugar ahead to make it easier to dissolve.
  • Bring it to a boil and turn down to a simmer. Cook until the mixture turns into the ideal consistency. Remember to keep stirring while cooking, otherwise the bottom may be burnt.
  • Taste and add more water or sugar if you feel like it. (It's really important to taste since everyone has a different palate, right?) Check the consistency as well. Then your black sesame sweet soup is done!

中文版

  • 將白米和黑芝麻分別用水浸泡一晚或至少 6 小時
  • 將浸泡過的黑芝麻瀝掉水,再放到平底鍋中,開中火炒乾、炒香
  • 加入祕密武器:少許白芝麻,轉至中小火,繼續炒至白芝麻呈微棕色即可
  • 接著將炒熟的芝麻、浸泡過濾掉水的米,還有約 500 ml 的水放到調理機中,攪打至滑順
  • 將攪打好的芝麻糊、剩下的水、糖、鹽一起放到鍋中,用中火煮滾,滾後煮小火,持續煮至理想稠度。記得邊攪拌,不然鍋底容易燒焦。若有時間事先將冰糖打成粉較易溶解
  • 煮滾後試味道(很重要) 如果覺得太甜可以再加水,若不夠甜就再加糖。煮至理想稠度有甜味後即可關火,完工!

Video

Notes

  • *這次使用的是白米,也可以使用其它米,我自己有用過紫米,但發現紫米味道會較突顯,個人覺得白米較合適
  • **糖可用你習慣的糖。建議使用冰糖,我有時也會將部份換成椰糖
  • 保存:剩餘的密封冷藏保存,約可放 3 天,冷凍 2 星期
  • 參考改自 Adapted from Mama Cheung-芝麻糊
  • *I use white rice in this recipe. You can try to use other rice. I try to use purple rice once but find that it's too prominent in terms of flavor since the hero should be sesame. I recommend using white rice in this recipe.
  • **You could use any sugar but I recommend using rock sugar. Sometimes I also use a bit of coconut sugar along with rock sugar.
  • Storage: Store the leftover in the fridge for 3 days or 2 weeks in the freezer.



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黑芝麻糊 black-sesame-sweet-soup

Bon appétit!

 


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