Black Sesame Pudding 黑芝麻布甸

A silky, fragrant pudding made from toasted black sesame, sweetened and set for a delightful texture. It's a classic Hong Kong dessert served chilled.

Nutrition (per serving)

Ingredients

• 100g Black sesame seeds
• 700ml Water
• 80g Granulated sugar
• 30g Corn starch
• 10g Gelatin powder
• 50ml Cold water (for gelatin)
• 150ml Coconut milk

Steps

1. In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5 minutes.
2. Toast black sesame seeds in a dry pan over medium heat until fragrant, then let them cool slightly.
3. Combine toasted black sesame seeds with water in a blender and blend until very smooth.
4. Strain the black sesame mixture through a fine-mesh sieve or cheesecloth into a saucepan, pressing to extract as much liquid as possible. Discard the solids.
5. In a small bowl, dissolve corn starch in a small amount of water (from the 700ml portion, or separately if needed) to create a slurry.
6. Heat the strained sesame liquid in the saucepan over medium-low heat. Add granulated sugar and stir until dissolved.
7. Add the bloomed gelatin to the warm sesame mixture and stir until completely dissolved. Then slowly whisk in the corn starch slurry until the mixture thickens to a pudding consistency.
8. Remove from heat and stir in the coconut milk until well combined.
9. Pour the pudding mixture into individual serving bowls or a large mold. Let it cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, or until set.

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