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.