User:Huang145/Black sesame soup
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| Alternative names | 黑芝麻糊 |
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| Type | Soup |
| Course | Dessert |
| Place of origin | China |
| Serving temperature | Warm or Hot |
| Main ingredients | Black sesame seed flour; sometimes sugar or Tangyuan |
| Huang145/Black sesame soup | |||||||||||
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| Chinese | 芝麻糊 | ||||||||||
| Literal meaning | sesame paste | ||||||||||
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Black sesame soup is a popular Chinese dessert widely available throughout China, Hong Kong and Singapore.[1] Black sesame soup is typically served hot. In Cantonese cuisine it is a form of tong sui, or sweet soup (similar to Western pudding). The main ingredient is crushed black sesame seeds in a flour form. After boiling the black sesame seeds, granulated sugar can be added to further sweeten the soup. The soup is perhaps the thickest of all tong sui. Tangyuan is also sometimes added into black sesame soup. It is also sold in powder form, which requires only hot water to make.
Ingredients[edit]
The main ingredients:
- 1 cup white rice (long grain or short grain)
- 1 cup toasted black sesame seeds
- 7 – 8 cups of water, depending on the desired consistency
- 1 cup granulated sugar (based on personal preferences)[2]
Additional ingredients are often added to the soup such as: walnuts, millet, black rice, barley, corn, black beans, red beans, soy beans, yam and other whole grains.
Preparation[edit]
- 1. Soak the rice in cold water for at least 1 hour.
- 2. Toast the black sesame seeds in a frying pan on medium low heat for 1 - 2 minutes, until they are fragrant and the pan begins to smoke. Remove and cool.
- 3. Drain the rice and add to a blender with 3 cups water. Blend until smooth. Remove and clean out the blender.
- 4. Grind the sesame seeds in the blender until they are fully ground and the sesame smell is very fragrant. Add 1/2 cup water and grind briefly until the mixture forms a grayish paste.
- 5. Add the blended rice/water mixture to the sesame paste and blend.
- 6. In a large saucepan, bring the mixture to a boil with 3 1/2 cups water and the sugar. As soon as it starts to boil, turn the heat down to low and cook until the mixture thickens, stirring constantly (5 – 8 minutes). Note: Be sure to stir constantly or there will be splattering and the pot may burn. Add boiling water to the soup as desired, depending on how thick or thin you want the soup. Serve warm.
Nutrition[edit]
Iron, magnesium, manganese, copper, calcium, vitamin B1, vitamin E, phytic acid, phytosterols and sesamin.[3]
Calories per ingredient[edit]
Calories per serving of black sesame seed soup (sesame tong sui) serving size: 1 cup
128 calories from sesame seeds: whole, roasted or toasted, (0.80 oz.)
61 calories from granulated sugar, (0.08 cup)
24 calories from white rice, medium grain, (0.10 cup)[4]
Health benefits[edit]
Traditional Chinese medicinal practices use sesame to warm the body, replenish blood, relax bowels and nourish hair. It is said to be suitable for the treatment of physical weakness such as anemia, constipation, dizziness and tinnitus. [citation needed]
See also[edit]
References[edit]
- ^ MzTasty's Kitchen, "Black Sesame Soup", Petitchef, retrieved 12 August 2012
- ^ Mikan. "Chinese Black Sesame Soup (dessert soup)". Retrieved January 28, 2009.
- ^ "Sesame".
- ^
PALAKA5. "Calories in Black sesame seed soup (Sesame Tong Sui)". Retrieved 18 April 2013.
{{cite web}}: CS1 maint: numeric names: authors list (link)
Category:Chinese desserts Category:Chinese soups
- 5. ^ CARL BALINGIT. Recipe – Black Sesame Soup Retrieved 6 March 2014.