Anyhow, I was talking to my grandmother the weekend before and she mentioned that 芝麻糊 was very easy to make and considering the ingredients, dirt cheap. As with A LOT of recipes from the older folks, there aren't any precise measurements, just proportions.
So I used one of those Chinese soup bowls as my measuring container. I figured it would be just nice. Afterall, it was a nice size. Right. The brain didn't think properly and I didn't add up ALL the bowls. Ah well. We had a whole pot full of 芝麻糊 which could feed a party of 10 or more. LOL!
Black sesame is supposed to be good for black hair (As with a lot of Chinese food believes, you treat like with like) and neutral for the body. Scientifically, it has a tonne of vitamins and minerals along with some fibre. Sounds like something that everyone can enjoy!
Black sesame paste 芝麻糊
1 cup of black sesame seeds
1 cup of jasmine rice
1 cup of yellow rock sugar
9 cups of water
- Soak the jasmine rice in some water after washing for 1 hour.
- Toast the black sesame seeds in the oven at 160 degrees Celsius for 20 minutes.
- Grind the sesame seeds to a fine powder in the food processor.
- Strain the rice and grind that to a fine meal as well.
- Add the sesame meal and rice meal to 9 cups of water.
- Bring the pot to a simmer, stirring every now and then, ensuring that the rice doesn't stay at the bottom of the pot and burn.
- Add the rock sugar and stir until it melts.
- Using a food processing wand, blend the soup into a smooth creamy consistency.
- Can be eaten cold or warm.
- The above gives you about 10 bowls of soup. Cut down as necessary.
- You can use plain rice flour instead of jasmine rice - this saves you 1 step.
- This soup is best eaten fresh as the rice starch tends to congeal and may separate after some time. If that happens, I'd heat up the soup and add a bowl of boiling water and blend again.