Sweet soups were a discovery for me, and I can now say I got addicted to it.
I tried countless black sesame soups while in Vietnam and one of them was far superior to others. After many tries to get the same flavor and smooth, yet thick texture, I finally nailed it! This is definitely my favorite sweet soup of all!
Don’t get scared by its unappetizing look, this soup is delicious! It’s perfectly sweet, warming and has a nutty, toasted flavor.
We start by toasting the seeds in a pan over medium heat. As it can be hard to say when black sesame seeds are toasted, we add a tablespoon of white sesame seeds as well.
Once our sesame seeds are toasted, we blend them with water and then strain it to get black sesame juice.
Next, pour the black sesame juice into a saucepan and add the rest of the ingredients: full-fat coconut milk for creaminess, sugar, a pinch of salt, and glutinous rice flour to help it thicken. Bring to a boil and whisk until thicker, that’s it!
Serve this sweet soup warm, topped with roasted peanuts, or coconut flakes! A bowl of this soup + Netflix = the coziest afternoon (or evening) ever.
Stay tuned for another sweet soup coming soon (something peanutty)! If you are looking for a different sweet soup, check out this Sweet Vanilla Mung Bean Soup!
- 1/2 cup black sesame seeds
- 1 tbsp white sesame seeds
- 1 cup water
- 1 cup full-fat coconut milk
- 3 tbsp sugar*
- 1/8 tsp salt
- 2 tbsp glutinous rice flour diluted in 3 tbsp water
- Place the black and white sesame seeds in a large skillet. Heat over medium heat and toast until the white sesame seeds turn golden brown. Stir regularly to make sure all the seeds are evenly toasted. This step should take around 5 minutes. Once the white sesame seeds are golden brown, immediately transfer to a blender. You don’t want to let the seeds inside the skillet or they might burn.
- Let the seeds cool for about 5 minutes. Pour 1 cup of water in the blender and blend on high-speed for about 1 minute. Strain the black sesame mixture through a fine sieve and keep the black sesame juice. Discard the sesame pulp, or use in baked goods.
- Transfer the black sesame juice to a saucepan. Add the full-fat coconut milk, sugar, and salt. Heat over medium heat for about 5 minutes. Add the dissolved glutinous rice flour and heat for another 2 minutes, whisking constantly until it starts to boil and thickens.
- Divide into serving bowls and serve warm! Sweet sesame soup will keep for up to 3 days in the refrigerator, reheat gently over medium heat before eating.
*Use coconut sugar or maple syrup to keep this soup refined sugar-free. It might slightly change the flavor though.