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A smooth, warming Cantonese dessert soup of toasted black sesame and rice, lightly sweetened. Served hot in small bowls.
Black sesame soup
- 100 g black sesame seeds
- 40 g uncooked jasmine rice or 3 tbsp glutinous rice flour
- 60 g rock sugar or caster sugar
- 800 ml water
- pinch of salt
- Toast the sesame seeds in a dry pan for 2 to 3 minutes until fragrant, then cool.
- If using rice, toast it in the same pan for 3 minutes until lightly golden.
- Blend the sesame, rice and half the water until as smooth as possible.
- Pour into a pan with the remaining water, sugar and salt.
- Simmer gently, stirring often, for 10 to 15 minutes until thick and smooth.
- Serve hot, adding a splash of water if it thickens too much.
What is black sesame soup?
Zhi ma hu is a thick, sweet soup made from ground black sesame seeds and a little rice to give body. It is a classic Cantonese tong sui, a group of sweet soups served at the end of a meal or as a late snack in dessert shops across Hong Kong and southern China.
The flavour is deep, nutty and only lightly sweet, and the colour is a striking glossy black. It is often eaten in colder months, served hot in small bowls.
Ingredient notes and UK swaps
- Black sesame seeds: buy them raw from Chinese grocers or the world food aisle, as large bags are cheaper than small jars. Toast them yourself for the best flavour.
- Rice: plain jasmine rice gives a light, smooth texture. Glutinous rice flour gives a slightly thicker, more velvety soup.
- Sugar: rock sugar is traditional and has a clean taste. Caster sugar works just as well. Start with less and add more at the end.
- Blender: a jug blender gives the smoothest result. A stick blender works if you blend for longer and pass the soup through a sieve.
Ways to vary it
Add a spoon of peanut butter or a few walnuts to the blender for a richer soup. Some cooks stir in a splash of coconut milk at the end, or serve the soup with small glutinous rice balls (tang yuan) dropped in for a fuller dessert.
Tips for the best black sesame soup
- Blend for longer than you think, since a smoother paste gives a silkier soup.
- Stir often while simmering, since it catches on the bottom easily.
Blending thoroughly for a silky result
Blend the toasted sesame and rice for longer than seems necessary, a smoother paste at this stage gives a noticeably silkier finished soup, straining afterwards catches anything that did not fully break down.
Serving temperature
Black sesame soup is traditionally served warm, though it can be chilled and served cold in warmer weather, the texture stays smooth either way, adjust the thickness with a little extra water if serving cold.
Frequently asked questions
Can I use black sesame paste instead of seeds?
Yes, use about 4 tablespoons of paste and skip the toasting and blending.
Can I make it ahead?
Yes, it keeps for 3 days in the fridge. Reheat with a little water.
Is black sesame soup healthy?
It is a simple dessert of seeds, rice and sugar. Sesame seeds bring fat and some minerals, and you control how much sugar goes in, so it is lighter than many puddings.
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