Black sesame seed soup (Sesame Tong Sui)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 210.4
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 2.5 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 3.2 g
- Protein: 4.3 g
View full nutritional breakdown of Black sesame seed soup (Sesame Tong Sui) calories by ingredient
Introduction
[from About.com]This sweet soup is made with black sesame seeds, rumored to help prevent grey hair. Feel free to use Chinese rock sugar (available at Asian markets) instead of granulated sugar if desired. For an added touch, the soup can be garnished with crushed nuts, shredded coconut or softened, chopped Chinese dates. [from About.com]
This sweet soup is made with black sesame seeds, rumored to help prevent grey hair. Feel free to use Chinese rock sugar (available at Asian markets) instead of granulated sugar if desired. For an added touch, the soup can be garnished with crushed nuts, shredded coconut or softened, chopped Chinese dates.
Number of Servings: 10
Ingredients
-
1 cup rice (long grain or short grain)
1 cup black sesame seeds
7 cups water
3/4 cup granulated sugar, or to taste
Boiling water as needed, depending on how thick or thin you want the soup
Directions
1. Soak the rice in cold water for at least 1 hour.
2. Toast the black sesame seeds in a frying pan on medium low heat for 1 - 2 minutes, until they are fragrant and the pan begins to smoke. Remove and cool.
3. Drain the rice and add to a blender with 3 cups water. Blend until smooth. Remove and clean out the blender.
4. Grind the sesame seeds in the blender until they are fully ground and the sesame smell is very fragrant. Add 1/2 cup water and grind briefly until the mixture forms a grayish paste.
5. Add the blended rice/water mixture to the sesame paste and blend.
6. In a large saucepan, bring the mixture to a boil with 3 1/2 cups water and the sugar. As soon as it starts to boil, turn the heat down to low and cook until the mixture thickens, stirring constantly (5 – 8 minutes).
Note: Be sure to stir constantly or there will be splattering and the pot may burn. Add boiling water to the soup as desired, depending on how thick or thin you want the soup. Serve warm.
Number of Servings: 10
Recipe submitted by SparkPeople user PALAKA5.
2. Toast the black sesame seeds in a frying pan on medium low heat for 1 - 2 minutes, until they are fragrant and the pan begins to smoke. Remove and cool.
3. Drain the rice and add to a blender with 3 cups water. Blend until smooth. Remove and clean out the blender.
4. Grind the sesame seeds in the blender until they are fully ground and the sesame smell is very fragrant. Add 1/2 cup water and grind briefly until the mixture forms a grayish paste.
5. Add the blended rice/water mixture to the sesame paste and blend.
6. In a large saucepan, bring the mixture to a boil with 3 1/2 cups water and the sugar. As soon as it starts to boil, turn the heat down to low and cook until the mixture thickens, stirring constantly (5 – 8 minutes).
Note: Be sure to stir constantly or there will be splattering and the pot may burn. Add boiling water to the soup as desired, depending on how thick or thin you want the soup. Serve warm.
Number of Servings: 10
Recipe submitted by SparkPeople user PALAKA5.