When it comes to being delicious, there’s no grey area here. Toasting black and white sesame seeds brings out a natural sweetness to go along with their delicate nutty flavour. Traditionally served as dessert, it also makes a great breakfast treat.
- 7½ cups (1875 ml) water, divided 7½ cups (1875 ml) water, divided
- 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar
- 1½ inch (9 g) fresh ginger, washed, peeled, and halved 1½ inch (9 g) fresh ginger, washed, peeled, and halved
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- 1¼ cup + 2 tbsp (204 g) black sesame seeds 1¼ cup + 2 tbsp (204 g) black sesame seeds
- 2 tbsp (19 g) white sesame seeds 2 tbsp (19 g) white sesame seeds
- 1¼ cup (145 g) glutinous rice flour 1¼ cup (145 g) glutinous rice flour
In a large pot over high heat, combine 2½ cups (625 ml) water with the Redpath Simply Raw™ Turbinado Sugar, ginger halves, and salt. Bring mixture to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat. Add 3 cups (750 ml) cold water to the sugar water. Let cool.
Meanwhile, in a dry pan over medium heat, roast the black and white sesame seeds until fragrant and toasted, stirring and shaking pan to ensure even toasting. Use the white sesame seeds as an indicator of how toasted the black sesame seeds are. Once the white sesame seeds are golden in colour, remove from the heat and transfer to a dish to prevent seeds from burning; 8 to 10 minutes. Set aside to cool completely.
Place the glutinous rice flour into the same pan, and toast the flour until pale golden in colour; 8 to 10 minutes. Remove from heat and transfer to a dish to cool completely.
Place the cooled sesame seeds into a high-powered blender or food processor. Pulse several times until a powder forms, scraping the sides of the bowl to ensure all seeds are processed. Do not over-process as this will result in sesame butter.
Add in the cooled glutinous rice flour. Pulse several times to thoroughly combine and to grind the sesame seeds even further. Let dust settle before opening lid. Add 2 cups (500 ml) water to the blender. Blend until homogenous and very smooth; about 2 minutes.
Slowly pour the sesame seed mixture, while mixing, into the sugar-water solution in the pot. Place the pot on medium heat, stirring continuously to prevent lumps, and bring the soup to a boil. Reduce heat to medium-low and simmer soup until thickened, stirring constantly to prevent the soup from burning on the bottom; 10 minutes.
Serve immediately while still hot. For a smoother soup, remove the pieces of ginger and use a handheld blender or place portions of soup into a blender, and blend until desired consistency is reached.
*If sesame seeds are dusty, rinse well under cold water in a fine-mesh sieve. Shake off any excess water. Transfer to a frying pan to dry over medium to medium-high heat. Stir with a heat-proof spatula or wooden spoon to ensure even drying. Watch carefully as they can quickly burn once completely dry. This will take about 8 to 10 minutes.
*Cool sesame seeds quickly by spreading toasted seeds on a parchment-lined baking sheet. This method can also be used for the glutinous rice flour.
*How finely ground the sesame seeds are will affect how smooth the soup is.
*Add more water if a thinner soup is desired.
*Ginger can be omitted for a more traditional recipe.
*Add a small amount of water to thin out the thickened soup before reheating leftovers.