Black sesame soup is winter healing food. It is a popular Chinese dessert widely available throughout China, Hong Kong. It is typically served hot. In Cantonese cuisine it takes the form of tong sui, or sweet soup (similar to Western pudding), with greater viscosity. The main ingredients are black sesame seeds, rice and water. Rock Sugar is added for sweetness. I used to cook with whole grains such as brown rice and millet which to have better nutrition.
Ingredients ( Serve 8 )
150 g Black Sesame Seeds 150 g
50 g White Sesame Seeds 50 g
40 g Dried Lily Bulb 40 g
90 g Raw Rock Sugar 90 g (少甜)
2000 ml Water 2000 ml
Grain Liquid
20 g Brown Rice 20 g
20 g Coix Seed 20 g
50 g Millet 50 g
500 ml Water
Preparation (Night before cook)
1. Rinse and mix brown rice, coix seed and millet. Soak in water for about 1 hour and drain. Freeze for 1 hour. When the water particle inside the grain is frozen, it will expand and break the cell wall. This will destroy the structure of grain. The grain will cook quickly to gelatinze.
The Second Day
2. Dry Lily bulb in another bowl, soak to become soft.
3. Sieve the black sesame to remove dust. You may rinse it but take longer time to dry the sesame seeds.
4. Add both black & white sesame seeds into the stockpot, simmer for 5 to 7 minutes until smell sesame incense smell. When the white sesame seeds turn into golden brown. Let cool and reserve. Black sesame are dark, it is difficult to determine whether it has been fried or speckle. Sesame cannot fried for too long because it will be bitter.
5. Take out the frozen grain from the refrigerator. Blend with water into grain liquid, filter rice residue with a sieve.
6. Blend Sesame, dried lily pulp and water in Blendtec. If your blender only have small capacity. The process should be repeated several times.
7. Squeezing out sesame liquid using a cotton bag.
8. Boil the sesame liquid in a pot with medium heat. Add raw rock sugar, simmer until rock sugar melt. Stir constantly.
9. Simmer until smoke rising. Turn to low heat. Don’t try to add all the grain liquid. Stop anytime you feel good with the consistency. Keep stirring because the grain starch will precipitate in the bottom of the pot to form lumps.
10. Be patiently, cook for 1 to 2 minutes after it boiled, turn off the heat. The sesame paste looks thinner when it is heated, more viscous when cool down.
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請問小米放冷凍庫一小時後再放冷藏到隔天嗎?
冷凍一晚都可以
但次日要預早退冰
請問你用甚麼grinder將黑芝麻磨成粉?謝謝
長柏小型磨粉機
https://click.alibaba.com/rd/0p8gcuh5
謝謝,但我在美國所以200W不能用。妳知道有其他牌子嗎?我看到一些但不能確定可否打磨成粉。大部分説明只説咖啡豆但沒有談及如芝麻等的其他材料.
我另一台是 blendtec
也可以磨粉
想問下..薏仁係生定熟的薏米?
生薏米
比較圓,中間有條棕色的凹紋
其藥用價值比熟薏米高
請問你那部blentec 攪拌機是那個型號,同時在那可以買到?
請問米是放冰箱那一格?放雪糕那格?或是放 蔬菜那一格?謝謝。
冷凍庫 freezer
什麼是在來米粉,那裡可以買到?谢謝!
珍珠米磨成的粉,佐敦裕華國貨超巿有時候會進貨,可用粘米粉代替
布袋可以在哪裡找到?
超巿,買煲湯魚袋就可以
货真价实的芝麻糊啊,很想自己做做看
很喜歡你的評語「货真价实」﹗你也試做做看﹗
請問你的攪伴機係用邊隻?
圖片中的攪拌機已經沒用了
現在用 Blendtec
我正物式一部可以做芝麻糊, 腰果露, 核桃糊 的攪伴機, 心想 /Bos??’, ‘伯零’ 出的, 個motor會好點, 我的 target 大約800W
我知你提及的, 馬力好強, 想知 做芝麻糊, 腰果露, 核桃糊, 800W 夠唔夠用?
同埋攪伴機係咪唔可以做乾磨, 如磨杏仁粉, 芝麻粉等等?
用了 blendtec 後
其他攪拌機肥丁都沒用過,肥丁就不評論了
因為 blendtec 乾濕冷熱都能用
Thank you for your information sharing.