Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Black Sesame Sweet Soup
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- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 563
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 7 g
- Sugar
- 28 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 971 mg
Black sesame soup is a traditional warm dessert found in Chinese dessert shops and sometimes in dim sum restaurants. The soup highlights the nutty, fragrant and slightly bitter seeds and is thickened with a bit of glutinous rice flour, making it a gluten-free and dairy-free dessert. Toasting the flour with the sesame seeds helps remove the raw flour taste and provides an easy indicator that the sesame seeds are properly toasted. Feel free to adjust the consistency and sweetness level to your liking, then top with homemade rice balls for a fun chewy texture. You can also buy frozen rice balls with fillings such as sesame or peanut to use in the soup.
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 563
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 7 g
- Sugar
- 28 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 971 mg
Ingredients
Sesame Soup:
Rice Balls (Tangyuan):
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Directions
- Bring a large pot of water to a boil over medium heat.
- For the sesame soup: Toast the sesame seeds and rice flour in a large saucepan over medium heat, stirring constantly, until the mixture is fragrant and the rice flour is light golden, 4 to 5 minutes. Carefully transfer to a blender; set the saucepan aside. Blend the sesame flour mixture with 2 cups of the cold water, holding the top of the lid with a towel and slowly increasing to high speed, until mostly smooth, about 30 seconds. Once the mixture thickens and stops blending, add another 1 cup of the cold water while the blender is running. Stop the blender and scrape down the sides and bottom of the blender with a rubber spatula. Blend on high until smooth and lightened in color, about 1 minute (see Cook’s Note).
- Transfer the blended sesame mixture to the reserved large saucepan and whisk in 6 tablespoons of the sugar, a pinch of salt and the remaining 2 cups cold water until combined. Heat over medium heat, whisking constantly and making sure to scrape the bottom and corners of the pot, until thickened and darkened in color, 5 to 6 minutes. Remove from the heat, cover and set aside to keep warm.
- For the rice balls (tangyuan): Meanwhile, whisk the rice flour and sugar in a medium bowl until combined. Drizzle 1/4 cup of the boiling water over the mixture and stir using a rubber spatula until large clumps form. Set aside covered with a plate until cool enough to handle, about 5 minutes.
- Knead the mixture with clean hands, adding more flour if needed, until a smooth dough forms, about 1 minute. Roll into a 12-inch rope on a lightly floured surface. Cut into 1-inch pieces and roll into balls.
- While gently stirring the boiling water, drop in 1 rice ball at a time. Cook until the rice balls float, 4 to 5 minutes.
- Stir the sesame soup again to smooth, adjusting the consistency and sweetness by adding 1/2 cup hot water and 1 tablespoon at a time of the remaining sugar until it's sweet enough. Ladle into 4 bowls and top with 3 rice balls. Optionally, garnish with more black sesame seeds and serve immediately.
Cook’s Note
For a smoother consistency, strain the blended sesame seeds through a mesh strainer into the reserved large saucepan.
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