This post may contain affiliate links. Please read our disclosure policy.
This silky smooth black sesame soup is nutty and perfectly sweet! Prepared with just 6 ingredients, this Chinese-inspired dessert is surprisingly easy to make and vegan!
Sweet soups were a discovery for me, and I can now say I got addicted!
I tried countless black sesame soups in Vietnam, and one of them was far superior to others. After many tries to get the same flavor and smooth texture, I finally nailed it! This is definitely my favorite sweet soup of all!
⭐️ Why You Should Try It
- It’s delicious. Don’t get scared by its unappetizing look. This soup tastes amazing! It’s perfectly sweet and warming and has a nutty, toasted flavor. If you have never tried it before, I highly recommend giving it a try!
- It’s simple and quick. Just 6 ingredients and about 30 minutes are required to make this unique dessert.
📔 What Is Black Sesame Soup?
Black sesame soup is an Asian dessert very popular in China and Viet Nam. It consists of toasted black sesame seeds blended with water, rice, and sugar. It is served hot in small bowls and enjoyed as a snack.
While black sesame soup is often served alone, it can also be served with glutinous rice balls called “tang yuan”.
🥥 Ingredient Notes
This sweet black sesame soup requires just 6 ingredients. Here is what you will need:
- Black sesame seeds – Use raw black sesame seeds.
- White sesame seeds – We will use just 1 tablespoon of white sesame seeds. Since it can be hard to know when the black sesame seeds are toasted (and not burned), white sesame seeds will allow us to check the toast level.
- Coconut milk – To add creaminess, you can use full-fat coconut milk or light coconut milk if you want a lower-calorie option.
- Sugar – Preferably granulated white sugar. You could use coconut sugar or maple syrup, but it will alter the flavor of the soup.
- Salt – For a balance of sweet and salty!
- Glutinous rice flour – Also called sweet rice flour. It will give the soup a thicker consistency.
🥣 How to Make It
- Toast the seeds. Start by toasting both the black and white sesame seeds in a pan over medium heat. As soon as the white sesame seeds are golden brown, remove all of the seeds from the heat.
- Let it cool. Let the sesame seeds cool for 15-20 minutes.
- Blend. Next, blend them with water in a high-speed blender.
- Strain. Using a nut milk bag, strain the mixture to get a smooth black sesame juice. You can discard the black sesame pulp or use it in other recipes like cookies, oatmeal, etc.
- Combine with the remaining ingredients. Pour the black sesame juice into a saucepan and add the rest of the ingredients: full-fat coconut milk, sugar, a good pinch of salt, and glutinous rice flour to help it thicken.
- Heat until thickened. Bring to a boil and whisk until thickened.
Serve this black sesame soup warm as is or topped with roasted peanuts or coconut flakes! A bowl of this soup + a good movie = the coziest afternoon ever.
📔 Tips
- Do not burn the seeds. Remove the seeds from the heat and from the pan as soon as the white sesame seeds are golden brown. If you toast the seeds for too long, you will end up with a bitter flavor.
- Use a large skillet. You want to toast the seeds in an even layer, so make sure you are using a pan that is large enough, or toast them in two batches.
💬 FAQ
Black sesame seeds are high in antioxidants like vitamin E, which is said to decrease hypertension. However, it is a dessert, and seeds are high in fat, so enjoy it in moderation.
There is not one single authentic recipe, but I tried to make it as close as possible to the Vietnamese version of the soup. While some recipes do not call for straining the black sesame milk, I believe it yields a much smoother texture.
It will work, but the flavor will be different, a little bit less nutty. It will still be delicious, though!
Yes, you can use tapioca starch or cornstarch. The consistency will be slightly different, but it will work.
This soup will keep for up to 3 days in the refrigerator. Reheat over low-medium heat on the stove.
Save this recipe!
Enter your email below and I’ll send it to your inbox!
Plus, you will receive new recipes every week!
Sweet Black Sesame Soup
Ingredients
- 1/2 cup (71 g) black sesame seeds
- 1 tbsp (8 g) white sesame seeds
- 1 cup (235 ml) water
- 1 cup (235 ml) full-fat coconut milk
- 3 tbsp (36 g) sugar*
- 1/8 tsp salt
- 2 tbsp (20 g) glutinous rice flour diluted in 3 tbsp water
Instructions
- Toast the seeds: 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 them to a blender. You don't want to let the seeds inside the skillet, or they might burn.
- Blend: Let the seeds cool for about 5 minutes. Pour 1 cup of water into 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 it in baked goods.
- Make the soup: 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, constantly whisking 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.
Notes
- Do not burn the seeds. Remove the seeds from the heat and from the pan as soon as the white sesame seeds are golden brown. If you toast the seeds for too long, you will end up with a bitter flavor.
- Use a large skillet. You want to toast the seeds in an even layer, so make sure you are using a pan that is large enough, or toast them in two batches.
- Make it refined sugar-free. You can use coconut sugar or maple syrup to keep this soup refined sugar-free. It might slightly change the flavor, though.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment