Ingredients with Measurements:
- 1 cup black sesame seeds
- 1 can (13.5 oz) coconut milk
- 4 cups water
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Blender or food processor
- Fine mesh strainer
Step-by-step instructions:
1. In a dry skillet over medium heat, toast the black sesame seeds until fragrant and lightly browned, stirring frequently. This should take about 5-7 minutes.
2. Transfer the toasted sesame seeds to a blender or food processor and blend until finely ground.
3. In a large pot, combine the ground sesame seeds, coconut milk, water, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and let the soup simmer for 20-25 minutes, stirring occasionally.
5. In a small bowl, whisk together the cornstarch and 1/4 cup water until smooth.
6. Slowly pour the cornstarch mixture into the soup, stirring constantly.
7. Continue to simmer the soup for an additional 5-10 minutes, or until it has thickened to your desired consistency.
8. Remove the soup from the heat and strain it through a fine mesh strainer to remove any remaining sesame seed solids.
9. Serve the soup hot or chilled, garnished with additional toasted sesame seeds or coconut flakes, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
Calories: 338
Fat: 26g
Carbohydrates: 23g
Protein: 7g
Sodium: 166mg
Sugar: 17g
Substitutions for ingredients:
- You can use honey or maple syrup instead of sugar for a natural sweetener.
- Almond milk or soy milk can be used instead of coconut milk for a lighter version of the soup.
- Arrowroot powder or tapioca starch can be used instead of cornstarch as a thickener.
Variations:
- Add some sliced bananas or mangoes to the soup for a tropical twist.
- Use white sesame seeds instead of black sesame seeds for a milder flavor.
- Add some matcha powder for a green tea and sesame soup.
Tips and tricks:
- Be sure to toast the sesame seeds before blending them to bring out their nutty flavor.
- If the soup is too thick, add more water or coconut milk to thin it out.
- If the soup is too thin, add more cornstarch slurry to thicken it up.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls or cups, garnished with toasted sesame seeds or coconut flakes.
Garnishes:
Toasted sesame seeds, coconut flakes, sliced bananas, or mangoes.
Pairings:
This soup pairs well with steamed rice or a light salad.
Suggested side dishes:
Steamed rice, green salad, or grilled vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk to thin it out.
- If the soup is too thin, add more cornstarch slurry to thicken it up.
Food safety advice:
Be sure to store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Coconut black sesame soup is a traditional Chinese dessert soup that is often served during the winter months to help warm the body.
Flavor profiles:
This soup has a rich, nutty flavor from the toasted black sesame seeds and a creamy sweetness from the coconut milk.
Serving suggestions:
Serve this soup as a dessert or a light meal.
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