Black Sesame Soup (2 Ways)

Traditional version

• ½ cup toasted black sesame seeds (60g)*
• 1 1/2 tbsp glutinous rice (22g)
• 2-3 tbsp sugar
• pinch of salt
• 400-600g water
• White sesame seeds and mochi balls, for topping

Instant version

• 2/3 cup black sesame powder (60g)
• 3 scant tbsp glutinous / sweet rice flour (28g)
• 2-3 tbsp sugar
• Pinch of salt
• 400-600g water
• White sesame seeds and mochi balls, for topping

Traditional Version

1. 1

   Soak the sticky rice for 2 hours or overnight. Rinse and drain. Toast the black sesame seeds over medium low heat until it begins to smell toasted. Remove from heat. Add toasted black sesame seeds, rice and water to a blender and blend until smooth. If you like smooth soup, strain it. Pour into a pot, bring it to a boil over medium high heat and then simmer for 15 minutes over low heat, stirring occasionally so it doesn’t burn.

2. 2

   Pour into bowls. Serve with mochi (sticky rice balls) or sprinkle with sesame seeds and enjoy!

Instant version

1. 3

   Toast the sweet rice flour over medium low heat for 4-5 minutes, or until it starts to look slightly beige in colour.

2. 4

   Add toasted black sesame powder, toasted sweet rice flour, sugar and salt to a small sauce pan. Add cold water and whisk together. Turn on the stove over high heat. Once it begins to bubble, reduce the heat to medium low to low and simmer, while continuously whisking until desired thickness.

3. 5

   Serve with mochi (sticky rice balls) or sprinkle with sesame seeds and enjoy!