← Nouns Cooking · Chinese

Ingredients

• 75 g black sesame seeds
• 3 tbsp Glutinous rice flour
• 900 ml Water, divided
• 4 tbsp rock sugar or sugar, to taste

Method

1. Toast the sesame seeds in a dry frying pan over medium-low heat for 3–4 min, stirring, until fragrant and they start to pop. Do not let them burn or the soup turns bitter.
2. Blend the sesame with 500 ml of the water in a high-speed blender for 1–2 min, until completely smooth.
3. Whisk the glutinous rice flour into the remaining 400 ml water until no lumps remain.
4. Pour the sesame mixture into a pan with the sugar and bring to a gentle simmer over medium heat. Stir in the rice flour mixture and keep stirring for 3–5 min, until the soup thickens to a smooth, pourable cream. Serve hot.

Tips

• Contains sesame, a common allergen.
• Add a splash of water to loosen it if it thickens too much on standing.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Sift & Simmer Wok and Kin