700mlwaterdivided, add more to adjust the consistency if you like
Ahandful ofwhite sesame seeds
Apinch ofsaltoptional
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!
Video
Notes
*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.