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Sweet with a deep earthy flavor, Chinese Black Sesame Sweet Soup is one of my favorite old-fashioned desserts and it only requires 5 ingredients!
Homemade Black Sesame Sweet Soup (Vegan)
As a die-heart lover of black sesame (and tahini), I love Chinese Black Sesame Sweet Soup. But they’re not very common in Taiwan yet and I really miss it so much, especially on cold days.
So I was thinking to make my own Black Sesame Sweet Soup, which I’m so glad I did because it’s actually quite simple to Black Sesame Sweet Soup at home.
This time I took reference from MamaCheung, a Hong Kong lady. Since Hong Kong is well known for its amazing Chinese desserts, I think it’s a good idea to follow her recipe. And the result is great, but I still adjust a little bit to suit my own taste.
You only need 5 ingredients to make Chinese Black Sesame Sweet Soup, they are: Black sesame, sugar, water, rice, and one ingredient that bring it to the next level ─ you will know later in the post. 🙂
A few days ago, the temperature dropped down to 10 Celsius degree in Taiwan, so I made the black sesame sweet soup again and film the process as well.
The making process is also simple, just like making Taiwanese Peanut Rice Milk. Since I’m pretty familiar with making peanut rice milk, I know how to make Chinese Black Sesame Sweet Soup after watching 2 tutorial videos on YouTube.
The consistency of Chinese Black Sesame Sweet Soup is also very similar to that of Peanut Rice Milk. It’s thick, creamy, and heart-warming.
Black sesame has a very special depth of flavor that hooks me since I was a kid. And this Black Sesame Soup is definitaly a realization of making one of my favorite food! I feel so happy after making it in success, which means I can have black sesame soup any time, at home.
Because I’ve been cooking for myself most of the time in the past year and I usually drink plain soymilk or beverages, the sugar I add to my black sesame soup is not as much as that of many online recipes.
Yet I find the sweetness is on the spot for me. So I will say add as you taste in the end to adjust it to your own “sweet spot.”
Just want to share an interesting fact: I’ve been loving black sesame since I was a kid, but never really know it well. It’s not until a few years ago that I started to get interested in nutrition that I found that the calcium in black sesame is six times more than that in dairy milk. It’s just an interesting fact to know. I still enjoy black sesame because it tastes amazing.
Compared with white sesame seeds, black sesame seeds tend to have a more obvious bitterness, which I think is similar to the bitterness in matcha powder.
I’ve enjoyed black sesame since I was little so I get used to it. In fact, I don’t consider it bitter, but rather a nutty flavor.
The amount of sugar is totally customizable. You can add as little or as much as you want according to your taste. Just start from little because you can also add more but you cannot take back the sugar added in.
HOW TO MAKE CHINESE BLACK SESAME SWEET SOUP
Step 1: Soak the rice and black sesame seeds overnight.
The process is not complicated but it does need some time before you begin. Just like make peanut rice milk, the rice and black sesame seeds need to be soaked in separate bowls overnight or at least 6 hours to make them easier to blend.
And if you’re going to use chunky sugar like rock sugar, ground the rock sugar ahead to make it easier to dissolve.
Step 2: Drain the soaked sesame seeds. Stir-fry them until dry.
Place them in a fry-pan to cook and stir over medium heat until they become dry and the flavor comes out.
Step 3: Add the secret ingredients: white sesame seeds, and toast them.
Turn the heat to medium-low and keep toasted the sesame seeds until they turn a little brown.
Step 4: Blend the toasted sesame seeds with some water.
Place the toasted sesame seeds, soaked rice (without the soaking water), and a portion of the water (listed in the recipe) in a blender and blend until smooth.
I used my 900w Nutribullet in the picture. It’s really fast to blend all together. You can check the texture by dipping a little on your finger and feel it. It should be smooth.
[2018 Update: My Nutribullet got some problem, so right now I use my newly bought Vitamix.]
Step 5: Add the mixture, the left water, and sugar to a pan to cook until thickened.
Place the left water, sugar (I add a pinch of salt), and the sesame mixture into a pot on 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 get 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 it often did when I cook soy milk. (But I suggest using a bigger pan overall.)
Step 6: 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 and ready to enjoy!
If you like sweet soups as I do, you can also try:
- Sweet Peanut Soup, a traditional Taiwanese dessert
- Red Bean Soup, my old-time favorite winter comfort
- Soymilk, which I make every week.
Black Sesame Sweet Soup (Vegan)
- 25 g uncooked white rice, *
- 80 g raw black sesame seeds
- 60-80 g rock sugar, or other sugar of choice**
- 700 ml water, divided, add more to adjust the consistency if you like
- A handful of white sesame seeds
- A pinch of salt, optional
- 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!
- *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.
- Adapted from Mama Cheung