Black Sesame Soup

The Chinese new year edition of Budget Eats really made me dig deep into my nostalgia for recipe ideas and this sweet black sesame soup was at the top of my list of must-makes. It is so addictive, in fact, that I sometimes eat it in its powdered form by the spoonful. 

If you are looking for the traditional way to enjoy it, please stir it up with some water and bring it to a simmer first. Known as "芝麻糊" (zhi ma hu), this dessert soup literally translates to "sesame paste." To make it nice and thick while still maintaining a glossy silkiness, cornstarch is magic ingredient. Some variations call for using glutinous rice flour, which will lead to a stickier, denser texture and is not always as readily available in parts of the U.S. To balance out the heavy nuttiness of the black sesame, peanuts are added to the mix for a sweet, roasty-but-not-bitter counter.

To ensure the flavor is as rich as possible, be sure to use toasted sesame seeds and peanuts. If you bought raw, untoasted counterparts, just give the sesame seeds a toss in a skillet over medium heat for 2 to 3 minutes and the peanuts 5 to 6 minutes. Be sure to stir them frequently while toasting to avoid burning!

How thick or thin you make this soup is totally up to you. Once you have the powdered mix on hand, experiment with your water to sesame powder ratios for your own perfect texture. I like to serve it in a bowl with some tang yuan for a 2-in-1 treat, but it is perfectly comforting on its own as well.

If you've made this recipe, drop us a comment down below and let us know how you liked it!