Black sesame paste is a well known sweet and thicken soup recipe in China. It could be served hot or cold, and originated in Cantonese cuisine. Because the weather in Canton is hot for most of the time, so people created black sesame paste as well as red bean soup for the summer days!
- 4oz. black sesame seeds
- 2oz. peanuts
- 2oz. walnuts
- 2.5 oz. almonds
- 1oz. oats
- Here are the all ingredients we used in the black sesame paste for this Chinese sweet soup recipe. Rinse them if needed, and drained before cooking.
- Heat the frying pan or wok hot over low heat, then stir-fry black sesame seeds, stirring constantly until aromatic. Removed and let them cool in room temperature. Clean out pan and drained.
- Soak walnuts in warm water for 5-8 minutes until it is for you to peel their skin, set aside.
- Reheat pan hot with no oil over low heat, stir-fry peanut, almonds and oats until aromatic, keep on stirring so that you won’t burnt them.
- Add all nut in the mixer, and then mash them into powder. Transfer in a bowl, set aside.
- Add black sesame seeds into mixer, repeat the process until they become powder.
- Turn off heat, transfer the powder, and add to the bowl.
- Mix all nuts powder with sesame seeds powder very well. Store in can before using.
- Here are two different ways for you to enjoy the Chinese sweet and thick soup. Add some glutinous rice flour to the black sesame paste, then stirring fast with hot water until thicken. Or you can boil it in sauce- pot with milk until thicken.