Mom's Black Sesame Soup

This is my Mom’s recipe for Black Sesame Soup, a classic Chinese dessert that’s smooth, fragrant, and deeply comforting. Known as zhi ma hu (芝麻糊), it’s often served warm and thick -- almost like a pudding. The nutty aroma of roasted black sesame fills the kitchen as it simmers on the stove, and every spoonful brings back memories of cozy evenings at home.

Course Dessert

Cuisine Asian, Cantonese, Chinese

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 116kcal

Author Michelle

Ingredients

¼ C black sesame powder or ½ C black sesame seeds, ground into powder
1 ½ C water + more according to your preference
2 tablespoon rice flour
2 tablespoon glutinous rice flour
2 tablespoon sweetener of your choice eg. Chinese rock sugar, honey, or cane sugar, or to your taste
1 teaspoon coconut oil optional

Instructions

If making black sesame powder:

Add black sesame seeds to a dry pan over medium-low heat.
Stir constantly for 3-5 minutes until fragrant and they begin to pop. Let cool.
Transfer cooled seeds to a spice grinder or coffee grinder.
Pulse in short bursts until finely ground. Note: Avoid over-blending, which can turn it into a paste.
Transfer to an airtight container and store in the fridge or freezer to preserve freshness.

Make the black sesame soup:

In a saucepan, combine water, rice flour, glutinous rice flour and black sesame powder.
Bring to a simmer over medium-low heat, whisking or stirring continuously. The mixture will start to thicken., about 8-10 minutes.
Add in sweetener of your choice. Stir until completely dissolved.
Give it a taste and adjust for sweetness. If the soup is too thick, add a little more water and stir until smooth, or until your desired consistency.
Stir in a little coconut oil, if desired (optional).
Remove from heat and ladle into small bowls. Serve warm.

Notes

Black sesame soup can range from thick like a pudding to thin like a runny soup. Adjust the amount of water to your preference.

Nutrition