Lightly sweet, nutty, and creamy Chinese-style sweet black sesame soup is a perfect light dessert that is very easy to put together. Naturally gluten-free and vegan.
This sweet black sesame soup dessert is one of my favorite Cantonese-style desserts that is usually served at the end of a meal as a light dessert to clean the palate. In general, this is called tong sui (sugar water). The nutty black sesame seeds and slightly sweet taste is so perfect to satisfy that craving for something sweet without overdoing it.
1. BLACK SESAME SEEDS
Purchase the toasted black sesame seeds if available. You can save the extra step from having to toast them. Otherwise, you can always toast them on a dry pan at home. If black sesame powder is available, that’s even better, you can use this in place of black sesame seeds. You don’t have to do the blending at home.
2. ROCK SUGAR
Many Chinese tong sui dessert like this uses rock sugar as a sweetener. If you don’t have any, you can always you regular white sugar or brown sugar. Rock sugar is less sweet compare to the latter two, so you may want to start with half of the amount of the rock sugar and adjust to your taste
3. GLUTINOUS RICE FLOUR
Glutinous rice flour (mochiko flour) is used as a thickener. Some people use regular rice flour. I prefer glutinous rice flour because it’s thicker and I love that little bit of creamy gooey texture of glutinous rice flour. If you use regular rice flour, the consistency will be thinner
Use any neutral-tasting oil. This adds some smoothness to the overall texture. You can skip if you prefer
HOW TO MAKE CANTONESE BLACK SESAME SOUP DESSERT
1. TOAST BLACK SESAME SEEDS
Toast black sesame seeds on a dry pan over low heat until aromatic, about 10 minutes. Remove from the heat and let them cool down completely. You can also purchase the toasted black sesame seeds and skip this step
Put the toasted black sesame seeds in a grinder or blender and pulse a few times to turn into a powder
3. MIX EVERYTHING
Put the black sesame seeds powder and the rest of the ingredients into a pot
Stir to combine everything
Pour into a pot on the stove and cook over medium-low heat and keep stirring
It seems like nothing is going to happen for a while, but just keep stirring, the glutinous rice flour will thicken the mixture gradually. Stirring also helps to prevent scorching at the bottom of the pot. It will thicken. Remove from the heat and serve warm
You can always adjust the consistency too if you prefer it to be thinner by reducing the amount of glutinous rice flour or add a bit more water.
HOW TO STORE AND REHEAT LEFTOVER
Store: This can be kept in the fridge for 2-3 days max. Keep in mind that the consistency will get more and more watery the longer you keep them
Reheat: Simply reheat it on the stove over medium heat or in the microwave until heated through
This is a very easy dessert to put together especially if you make black sesame powder in a big batch. I usually do because I use them in baking and dessert like this.
DID YOU MAKE THIS EASY CANTONESE BLACK SESAME SOUP DESSERT RECIPE?
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YOU MAY ALSO LIKE SIMILAR TONG SUI DESSERT RECIPES
Easy Cantonese Sweet Black Sesame Soup Dessert
- 60 gr black sesame seeds 2 oz, or use store-bought or homemade black sesame powder
- 300 ml water About 1 1/4 cups. See notes 1
- 60 gr rock sugar 2 oz, or more to taste. See notes 2
- ½ Tbsp cooking oil neutral-tasting
- 45 gr glutinous rice flour 6 Tbsp
- Toast black sesame seeds on a dry pan over low heat until aromatic, about 10 minutes. Remove from the heat and let them cool down completely. You can also purchase the toasted black sesame seeds and skip this step
- Put the toasted black sesame seeds in a grinder or blender and pulse a few times to turn into a powder
- Put the black sesame seeds powder and the rest of the ingredients into a pot. Stir to combine everything. Alternatively, you can also put the sesame seeds along with everything else, except for rock sugar in the blender and blend until smooth. There will still be specks of sesame seeds
- Pour into a pot on the stove and cook over medium-low heat and keep stirring
- It seems like nothing is going to happen for a while, but just keep stirring, the glutinous rice flour will thicken the mixture gradually. Stirring also helps to prevent scorching at the bottom of the pot. It will thicken. Remove from the heat and serve warm
- 300 ml of liquid gives a very thick consistency, more like a paste, which I like. You can play with the amount from 300 ml to around 400 ml. 500 ml of liquid gives a very soup consistency. Please adjust to your preference on how thick you want it.
- If you don't have rock sugar, you can use brown or white sugar. Rock sugar is less sweet compared to white sugar and you need to adjust the amount according to your taste.
Can I use tapioca flour instead of glutinous rice flour?
Hi Sharon, I’ve never tried it with tapioca flour, I’m afraid the texture might come out different, but you can definitely use regular rice flour instead of glutinous rice flour though.