Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Rinse 1.5 tbsp of white rice clean, place in a bowl with water and soak for at least 4 hours, then drain thoroughly through a sieve before cooking.
Watch out
Rice must be soaked long enough to soften the grain
otherwise it won't blend into fine particles and will make the soup grainy
Pour 80g washed and drained raw black sesame seeds and 10g raw white sesame seeds into a dry non-stick frying pan. Spread evenly and pan-fry on lowest heat, stirring constantly for about 9.5 minutes until white sesame turns golden brown, popping lightly and jumping in the pan. Turn off heat and cool completely.
local_fire_departmentlowest heat, about 9.5 minutesWatch out
Do not add oil. Keep the heat very low and stir continuously
under-roasting leaves a raw astringent taste, while over-roasting burns the seeds and turns the soup bitter
Add 350ml water into a high-speed blender, followed by 1.5 tbsp of drained soaked white rice and the completely cooled toasted sesame seeds. Secure the lid and blend on high speed for about 2 minutes until it turns into a greyish-black sesame rice slurry.
Watch out
Sesame seeds must cool completely before blending
blending warm sesame trapped with steam will diminish the nutty aroma
Pour the blended mixture through a fine mesh sieve into a bowl, separating the liquid from the coarse sesame residue. Transfer the coarse residue on the sieve back into the blender, pour in the strained liquid, lid and blend on high for another 2 minutes. Strain through the sieve once more until silky smooth with no grainy grit.
Watch out
Sesame seeds are small and hard to pulverize completely in one go
filtering out coarse pulp and re-blending is essential for a silky texture
Pour 250ml water into a cooking pot, add 60g rock sugar, heat over medium-low heat while stirring until the rock sugar melts completely and boils.
local_fire_departmentmedium-low heat, about 2.5 minutesWatch out
Do not reduce the rock sugar
natural black sesame has a slightly bitter raw core, so sufficient sweetness is essential to mask bitterness and highlight its nutty aroma
Hot sesame soup is very sticky and holds extreme heat; stir carefully and handle the pot with heat-resistant gloves to avoid splatters or burns.
Pour the strained raw sesame mixture into the boiling sugar water. Turn to lowest heat and stir constantly with a spatula scraping the bottom. Cook for a few minutes until the soup turns from grey to deep black and becomes thick and velvety smooth. Turn off heat once desired thickness is reached (do not let it boil vigorously; it thickens more as it cools).
local_fire_departmentlow heat, about 4 minutesWatch out
You must keep the heat low and scrape the bottom constantly, otherwise the settled rice starch will scorch easily
do not boil heavily or overcook, as heat destroys the nutty aroma
Smooth Cantonese Black Sesame Soup
Silky Sweet Almond Tea with Egg White
Cantonese Red Bean Soup with Dried Tangerine Peel
Fresh Almond Tea with Egg White
Glehnia Root and Solomon's Seal Soup with Dried Lily Bulbs
Traditional Ginger Sweet Glutinous Rice Balls