Black Sesame Soup
Black sesame soup is a thick, dark, and nutty Cantonese sweet porridge made by grinding toasted black sesame seeds with toasted rice, then simmering them into a smooth, velvet-like consistency. It relies on the natural oil of the seeds to provide a deep, grounding richness that is balanced by just enough rock sugar to lift the profile without masking the earthy flavor.
Toast your seeds with care.
The flavor depends entirely on the seeds being toasted until fragrant but not burnt, which turns them bitter in seconds. Use a heavy-bottomed pan to ensure even heat distribution.
- Heavy-bottomed saucepan
- High-speed blender
- Fine-mesh sieve
- Spatula
What goes in.
- 1 cupblack sesame seeds
- 1/4 cupshort-grain white rice
- 3 cupswater
- 1/3 cuprock sugar, broken into small pieces
Achieving the velvet texture
After soaking the rice and toasting the seeds, blend them with a portion of the water until the mixture is completely grit-free. Straining the mixture through a fine-mesh sieve is the only way to achieve the signature silkiness.
The method.
Toast the rice
Place the dry rice in a skillet over medium heat. Shake the pan constantly until the grains turn opaque and lightly golden, about 5 minutes. Set aside.
Toast the seeds
In the same pan, add the sesame seeds. Shake the pan over medium heat for 3-4 minutes. You will hear them start to pop and smell a nutty aroma; remove immediately to a cold plate.
Blend
Combine the toasted rice, sesame seeds, and 1 cup of water in a blender. Process on high until the mixture is a smooth, dark paste.
Simmer
Pour the paste into a saucepan along with the remaining water and rock sugar. Bring to a low simmer over medium-low heat.
Thicken
Cook while stirring constantly with a spatula for 10-15 minutes. The soup will thicken and develop a glossy sheen as the starch from the rice hydrates.
When it doesn't go to plan.
Test the thickness by dipping a spoon in; the back of the spoon should be coated in a layer that doesn't immediately drip off.
If the soup is too thick, add water one tablespoon at a time until you reach your preferred consistency.
Do not skip the rice, as it provides the body and thickening power required to hold the sesame oil in suspension.
The ones that keep coming up.
Can I use white sesame seeds?
You can, but the flavor will be less robust and the final appearance will be a pale grey rather than the characteristic obsidian black.
What if I don't have rock sugar?
You can substitute with granulated sugar, but add it slowly to taste, as rock sugar provides a cleaner, less cloying sweetness.