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Rich black sesame soup dessert with velvety, nutty flavor is a nourishing sweet treat. A family recipe with traditional Chinese wellness appeal.
Heat a dry skillet over medium-low heat and toast the black sesame seeds for about 4 minutes, stirring constantly until fragrant and shiny. Remove from heat and let cool slightly.
Rinse the white rice thoroughly, then soak it in cold water for 25 minutes. Drain well.
Grind the toasted sesame seeds and soaked rice together in a blender or spice grinder, pulsing until a very fine, moist powder forms.
Add the ground mixture to a medium saucepan with 3.5 cups of water. Stir well to break up clumps and bring to a simmer over medium heat, stirring continuously.
Reduce heat to low once simmering starts. Stir constantly for 10–15 minutes as the mixture thickens, being careful to prevent sticking or burning on the bottom.
Add granulated sugar and a pinch of salt. Stir until dissolved and adjust sweetness to taste. Continue to cook for 2–3 more minutes, ensuring a smooth, velvety texture.
Serve the soup piping hot in bowls. Stir before serving as natural separation may occur.
