Chinese · Dessert
Black Sesame Milk Pudding
A silky, nutty Chinese-style milk pudding built on finely ground toasted black sesame, lightly sweetened and set with gelatin into a smooth, charcoal-grey custard. Rooted in Cantonese dessert traditions where black sesame is prized for its roasted depth, this pudding is simple, fragrant and delicately rich without being heavy.
$0
15 minsPrep
8 minsCook
203 minsTotal
EasyLevel
Nutrition per serving
225Calories
8.5gProtein
13.2gFat
20.4gCarbs
15.9gSugar
2.4gFiber
49mgSodium
10mgChol
3.3gSat Fat
244mgPotassium
308mgCalcium
2.9mgIron
0.5mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Craft Sesame Stout
local
Sesame Tea (Black Sesame Oolong)
international
gluten-free
sweet-spot
all-time-classics
Instructions
1
Toast the black sesame seeds in a dry pan over low heat for 2-3 minutes until fragrant, then let cool slightly.
2
Grind the toasted sesame seeds in a mixer-grinder with a splash of the measured milk until a smooth, fine paste forms.
3
Bloom the gelatin in the 20g cold water for 5 minutes until spongy.
4
Warm the remaining milk and sugar in a small pan over low heat, stirring until the sugar dissolves completely, without boiling.
5
Whisk the sesame paste into the warm milk until fully smooth and combined, straining through a sieve to remove any grit.
6
Remove from heat and stir in the bloomed gelatin until completely dissolved.
7
Divide the mixture evenly between 2 small pots (180ml each).
8
Cover and chill in the fridge for at least 3 hours, or until fully set.
9
Serve the puddings cold, straight from their pots.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Sesame Seeds, toasted black sesame seeds, ground to paste
- 200g200g Whole Milk, warmed
- 22g22g Sugar White
- 4g4g Gelatin, bloomed in cold water
- 20g20g Water, for blooming gelatin
