Midnight Velvet Black Sesame Soup
Jet-black, intensely nutty, and smooth as silk, this sweet sesame soup is one of the most striking and soul-warming breakfasts in the Chinese repertoire. Freshly toasted black sesame seeds are ground into a fragrant paste and swirled into a warm, slightly sweet porridge that tastes like roasted nuts and dark honey. It is dramatic, delicious, and deeply nourishing — a bowl of liquid midnight.
Ingredients
- 1 cup black sesame seeds
- 1/3 cup glutinous rice flour (or 3 tablespoons short-grain rice, soaked)
- 4 cups water
- 1/3 cup sugar (rock sugar, brown sugar, or granulated — adjust to taste)
+ 5 more ingredients
Instructions
Toast the black sesame seeds in a dry skillet over medium-low heat, stirring constantly for 4 to 5 minutes until they become intensely fragrant and you can crush one easily between your fingers. Be vigilant — they go from toasted to burnt very quickly.
Transfer the toasted sesame seeds to a blender along with 1/2 cup warm water and the glutinous rice flour. Blend on high for 2 to 3 minutes until you have the smoothest paste possible, scraping down the sides as needed.
In a saucepan, bring 4 cups of water to a simmer. Add the sugar and stir until dissolved.
Pour the blended sesame paste into the simmering sweetened water, stirring constantly to prevent lumps. Add the pinch of salt.
Continue cooking over medium-low heat, stirring frequently, for 10 to 12 minutes. The soup will gradually thicken to a smooth, pourable porridge consistency — it should coat the back of a spoon but still flow freely.
If using tangyuan, cook them separately in boiling water until they float, then add them to the soup.
Taste and adjust sweetness. Ladle into bowls, drizzle with honey or osmanthus syrup, and garnish with a sprinkle of toasted white sesame seeds. Serve warm.
Nutrition Estimate
Per serving • Estimated by Blinner AI