Black Sesame Soup
Black Sesame Soup
Ingredients
- 1 cup black sesame seeds
- 4 tablespoons rice flour
- 6 tablespoons rock sugar
- 6 fluid ounces water
- 1 package tang yuan, as desired
Instructions
- 1
In a dry pan over medium heat, toast the black sesame seeds, stirring frequently, until they are fragrant and slightly shiny, about 3-5 minutes. Be careful not to burn them.
⏱️ 5 min
- 2
Transfer the toasted black sesame seeds to a blender.
⏱️ 1 min
- 3
Add the 6 fluid ounces of water to the blender with the black sesame seeds.
⏱️ 1 min
- 4
Blend the mixture on high speed until it is completely smooth and no gritty texture remains. This may take 2-3 minutes, scraping down the sides as needed.
⏱️ 3 min
- 5
Pour the blended black sesame mixture through a fine-mesh sieve into a medium saucepan. Press down on any solids in the sieve to extract as much liquid as possible, discarding the remaining pulp.
⏱️ 2 min
- 6
Add the rice flour to the saucepan with the sieved black sesame mixture.
⏱️ 1 min
- 7
Add the rock sugar to the saucepan.
⏱️ 1 min
- 8
Place the saucepan over medium heat. Whisk the mixture constantly to prevent lumps and sticking, until it thickens to a soup-like consistency, about 5-7 minutes. It should coat the back of a spoon.
⏱️ 7 min
- 9
While the soup is thickening, bring a separate pot of water to a rolling boil. Add the desired amount of tang yuan and cook according to package directions, typically until they float to the surface and are tender, about 2-3 minutes.
⏱️ 3 min
- 10
Using a slotted spoon, transfer the cooked tang yuan directly into the hot black sesame soup.
⏱️ 1 min
- 11
Stir gently to combine and serve the black sesame soup hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame Soup
- 1 cup black sesame seeds
- 4 tablespoons rice flour
- 6 tablespoons rock sugar
- 6 fluid ounces water
- 1 package tang yuan, as desired
Instructions
- 1
In a dry pan over medium heat, toast the black sesame seeds, stirring frequently, until they are fragrant and slightly shiny, about 3-5 minutes. Be careful not to burn them.
⏱️ 5 min - 2
Transfer the toasted black sesame seeds to a blender.
⏱️ 1 min - 3
Add the 6 fluid ounces of water to the blender with the black sesame seeds.
⏱️ 1 min - 4
Blend the mixture on high speed until it is completely smooth and no gritty texture remains. This may take 2-3 minutes, scraping down the sides as needed.
⏱️ 3 min - 5
Pour the blended black sesame mixture through a fine-mesh sieve into a medium saucepan. Press down on any solids in the sieve to extract as much liquid as possible, discarding the remaining pulp.
⏱️ 2 min - 6
Add the rice flour to the saucepan with the sieved black sesame mixture.
⏱️ 1 min - 7
Add the rock sugar to the saucepan.
⏱️ 1 min - 8
Place the saucepan over medium heat. Whisk the mixture constantly to prevent lumps and sticking, until it thickens to a soup-like consistency, about 5-7 minutes. It should coat the back of a spoon.
⏱️ 7 min - 9
While the soup is thickening, bring a separate pot of water to a rolling boil. Add the desired amount of tang yuan and cook according to package directions, typically until they float to the surface and are tender, about 2-3 minutes.
⏱️ 3 min - 10
Using a slotted spoon, transfer the cooked tang yuan directly into the hot black sesame soup.
⏱️ 1 min - 11
Stir gently to combine and serve the black sesame soup hot.
⏱️ 1 min