Black Sesame Soup Food

CHINESE BLACK SESAME SEED PORRIDGE(GEEMA WOO)

Chinese Black Sesame Seed Porridge(Geema Woo) image

A sweet snack or dessert soup that's rich in flavor and nutrients.The unhulled black sesame seeds are so nutritious that Asian medicinal folklore says they can prevent or reverse greying hair!While I highly doubt that claim,black sesame seeds are rich in calcium,iron,and fiber and are an excellent source of protein,and most importantly they don't taste half bad.The rock sugar ,or rock candy,is a type of sugar sold in Asian stores that resembles an amber colored crystal or rock.It has a taste comparable to light turbinado(which I recommend as a substitute):slightly less refined than white processed sugar but no deep molasses taste like brown sugar or unrefined sugars.This recipe is from The Wisdom Of The Chinese Kitchen by Grace Young.

Provided by strangelittlebeast

Categories Dessert

Time 18m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup raw black sesame seed
1/4 cup sugar (white or turbinado)
5 1/4 cups cold water
1/2 cup rice flour (not glutinous rice flour)
1/4 cup rock sugar (about 2 ounces)

Steps:

Heat a wok over high heat until hot but not smoking.Add sesame seeds and stir for 45 seconds-1 minute or until they stop crackling.Remove from heat and stir in the wok for 15 seconds longer before transferring to a bowl to cool.
Grind the seeds and 1/4 cup of sugar until fine.Add 1/4 cup of cold water and process to a smooth paste.
Mix the rice flour with a little of the remaining water to form a smooth paste.Whisk in all of the remaining water.Bring to a boil over medium heat,stirring so no lumps form.
Crush the rock sugar and add to the pot along with the sesame paste.Return to a boil and cook,stirring as needed,until the sugar dissolves and the soup thickens to the consistency of a thin porridge.
Serve 1 cup per person.

Nutrition Facts : Calories 225.9, Fat 9.4, SaturatedFat 1.4, Sodium 11.5, Carbohydrate 32.6, Fiber 2.6, Sugar 12.6, Protein 4.4

BLACK SESAME SOUP

Black Sesame Soup image

Creamy and smooth nutty fragrance Chinese dessert to end the meal

Provided by Ann Low

Categories Chinese dessert Dessert

Time 35m

Number Of Ingredients 5

Ingredients

100 g black sesasme seeds
45 g walnuts (toasted, break into pieces)
3 tbsp glutinous rice flour
1000 ml water
40 g rock sugar (or caster sugar)

Steps:

Rinse black sesame seeds thoroughly and drain well. Pour black sesame seeds on a dry frying pan and keep stirring it at medium low heat until fragrant for about 7-8 minutes. Cool down the black sesame seeds.
Pour the black sesame seeds and walnuts into the blender and grind to grainy for a few seconds. Add about 200ml into the blender and continue to blend the mixtures for another few seconds like thick paste. Add another 300ml water into it and blend the mixture as fine as possible.
Pour black sesame mixture into the dry frying pan again. Add 200ml of water into the mixture and 3 tablespoons of glutinous rice flour over it. Keep stirring under medium low heat until mixture almost thickened and lastly pour in 300ml of water. Keep stirring the black sesame mixture for about another 3 minutes until lightly boil. Off heat.
Then press black sesame liquid mixture through a strainer to extract as much liquid as possible. Turn on medium low heat again and boil the black sesame soup and add rock sugar to taste, stir well. Serve hot immediately. Add more water if you find the soup is too thick.

Nutrition Facts : Calories 147 kcal, Carbohydrate 3 g, Protein 3 g, Fat 15 g, SaturatedFat 1 g, Sodium 25 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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Toast black sesame seeds: Place black sesame seeds in a frying pan over medium heat. Stir with a wooden spoon as needed and increase the stirring frequency near the end. You will know that the sesame seeds are ready when they start to pop. Immediately transfer the seeds to a cool plate/bowl. Properly toasted black sesame seeds have a fresh nutty fragrance, and they shatter easily when you press with your fingers.
Grind black sesame seeds: Wait until the sesame seeds are at least warm to touch. Transfer them into a food processor and pulverize into a fine powder.
Toast glutinous rice flour: Place glutinous rice flour in a frying pan over medium heat. Stir with a wooden spoon as needed and increase the stirring frequency near the end. Toast until the flour is lightly toasted with a light brown color.
Cook the soup: Boil the 6 cups of water in a pot. Stir in black sesame seeds powder, toasted glutinous rice flour, and rock sugar. Reduce the heat to a simmer. Use a whisk to stir until all the sugar melts and the soup is thick and smooth. For an even smoother soup, you can use an immersion blender or a regular blender to further puree the soup.

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Place the black sesame seeds into a clean spice grinder. Pulse intermittently until a powder consistency is attained. Be sure not to over-grind or it will turn into a paste (like tahini).
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Toast the black and white sesame seeds in a wok or pan over low-medium heat until the white seeds are a golden brown.
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Optional - Toast Sesame Seeds: Add 1 cup (130g) black sesame seeds with a pinch of white sesame seeds in Instant Pot. Heat up Instant Pot with "Saute" function. Allow sesame seeds to toast. Stir occasionally. Once the white sesame seeds turn golden brown, your sesame seeds are properly toasted. *Note: Skip this step if you’re using roasted sesame seeds.
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In a blender, combine the drained rice, toasted black sesame seeds, and water. Blend on high for 2 minutes until smooth.
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Anti-aging properties. Chinese herbal medicine recommends the use of the seeds to delay and even reverse common signs of aging, like loss of hearing, poor memory, grey hair, and poor eyesight.
Healthy skin and bones. The calcium in these seeds helps keep bones strong. The zinc helps to strengthen the bones and to increase bone density. The seeds are especially recommended for older men and postmenopausal women who are high-risk candidates for osteoporosis.
Good for the heart. The seeds are rich in sesamolin and sesamin, substances recognized for their ability to lower levels of cholesterol. They also contain magnesium which helps check the rise of blood pressure.
Protect against disease. The antioxidants (fiber and lignans) and phytochemicals (phytosterol) in the seeds provide protection against certain diseases, like disease of the colon.
Promote digestive health. The seeds relieve indigestion and constipation. They contain healthy oils that help lubricate the intestines. The seeds also provide the dietary fiber necessary for healthy digestion.
Aid in lactation. The seeds are a great help for nursing mothers. Why? They increase the supply of breast milk. The calcium, zinc, iron, magnesium, copper, B vitamins, unsaturated fat, and protein in the seeds are all beneficial, particularly to women who are lactating.
Reduce anxiety. The magnesium and calcium in sesame seeds relieve anxiety and stress, though admittedly you need to eat a lot of them for quite some time to see the real benefits.
Relieve the pain and inflammation associated with rheumatoid arthritis. The seeds are rich in copper, which has anti-inflammatory and antioxidant properties to counter the difficulties presented by the disease.
Increase respiratory and vascular health. Do you suffer from asthma? The magnesium in the seeds prevents airway spasm in asthmatic patients. Got high blood pressure?
High in beneficial calcium. The calcium in black sesame seeds helps prevent a variety of problems, including premenstrual syndrome and migraine headaches.

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BLACK SESAME IS NOT WHITE SESAME. NO WAY. | TASTE

Across Asia, black sesame makes an appearance in all types of food. It is a common component in furikake (a Japanese spice mix made with dried fish, seaweed, and sesame seeds) and in Indian sweets like chikki and laddu (crunchy brittles and dessert balls made of nuts and spices). Ground into a powder, it works as a nutty coating on mochi and …
From tastecooking.com

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BLACK SESAME SOUP RECIPE FROM THE REAL FOOD OF CHINA BY ...

Add the rice to the ground sesame seeds in the pan, along with 1 litre water. Place the pan over a medium–low heat and, whisking constantly to prevent the solids sticking to the base of the pan, bring the mixture to a simmer. Cook for 7–8 minutes, whisking often, until the soup thickens and is smooth. Add the salt, sugar and enough water to thin the soup if desired, adjusting the …
From cooked.com

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