I got hungry. The wind has picked up a lot, so eating outside wasn’t an option.
I bought two samosas yesterday, but since the crust got a little too chewy, I scooped out the filling and just ate that 😉
Now, I’m hungry again. 😉
The granola I made was delicious in rice milk. I am curious if anyone else would like this flavor. Its main ingredient is a black sesame, almond and white sesame paste that sort of holds all the little crunchy oats together.
Interestingly, one of my Chinese dessert recipes, black sesame sweet tonic soup inspired me to try this instead of using peanut butter (which was the original recipe.)
This was taken the last time I made this. My family lovingly calls it “mud soup! Depends on you how sweet you like it, but it’s one of the easiest to and most delicious desserts I make.
*Black sesame are very high in calcium, protein, iron and magnesium. They tonify the blood and help build the spirit.
RECIPE: CONCENTRATED mix (this yields 6 cups of concentrate) each cup of paste is used for 6 person serving size:
1/2 pound black sesame seeds
1 cup short grain white rice, soaked for one hour, then drained well through a fine mesh sieve
Place no thicker than 1/4 inch layer of sesame seeds into a non-stick pan and dry fry until they are fragrant and turn slightly gray in color. Toss frequently until all seeds are slightly toasted, then cool in a glass or ceramic dish. They should not “pop” and if they start to pop, turn off the heat immediately and remove the seeds to cool. They should never be burned.
Place toasted sesame seeds and rice into a blender and add enough water to reach the three and a half cup mark. Blend first on low speed then on high until smooth. Add additional water, one or two tablespoons at a time until the blade spins freely and mixture is very dense but holds together. Now add two and a half cups more water and blend for an additional minute. This yields six (6) cups of concentrate. Store in refrigerator or freeze in one cup batches until needed.
RECIPE: MUD SOUP (Black Sesame Soup – Tong Sui) – serve as a hot dessert. Tong Sui means sweet soup and this dish is one of many of the type.
1 cup sesame seed soup concentrate
3 cups water
1/2 cup sugar maximum (I use 1/4 cup agave OR 1/4 cup palm sugar to start) add more to taste after straining (step#2)!!
1. Mix the above and bring to a low simmer. Let the mixture bubble for about five minutes, put on the cover as the bubbles are very big and pop horribly. If it gets too thick, i.e. looks like molten lava monster, add a few tablespoons of hot water and boil for five minutes more.
- Before serving, you need to strain the rice and seed out from the soup. This is tedious, but makes the soup supremely divine and silky. I mean, awesomeness, you know?? You may need to do a ladle at a time through a chinoise, but this is about how much you want a serving size to be. . slightly over a half cup in a demitasse or small ramikin. You can serve now, with simple sugar, honey or agave to taste, or reheat and add your own special ingredients! The soup should be thick, coat the back of a spoon, but still drip. It has the consistency of creamy coconut milk.
This soup can last how ever long you wish. My family sometimes uses the “strained” soup and adds more water to it, making another batch the next day! It is the dessert that keeps on giving!
Let me know how yours turns out! I hope you love it 🙂 It’s very healthy for you, too.
*Recipe perfected after 4 times and based off flavorandfortune with some simplification and some additional techniques.