This is the soup to make for all the Asian aunties. 🖤 Black sesame dessert soup is a classic sweet soup found across many Asian cultures. It’s rich, nutty, and nourishing, and the best part is it can be made in a blender!

In traditional Asian medicine, black sesame is considered a longevity food and is often associated with keeping hair dark and supporting vitality. While there aren’t human studies showing that black sesame directly prevents gray hair, we do know it’s a great source of calcium and fiber. The fiber supports digestion, while the minerals contribute to overall nutrient intake.

Black Sesame Dessert Soup

Black Sesame Dessert Soup is a high-fiber, calcium-rich Asian soup made easily in a blender. Inspired by traditional longevity foods, this warming dessert is creamy, nutty, and not too sweet!

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Prep Time 5

Cook Time 3

Total Time 8

Course Dessert

Cuisine Chinese

Servings people

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Ingredients

¼ cup walnuts
½ cup black sesame seeds
1 Tbsp white sesame seeds
½ cup cooked purple rice, warmed up
1 cup water, boiled
½ cup coconut milk
⅛ tsp salt
1 Tbsp maple syrup, optional

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Instructions
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Heat a medium-sized pan over medium heat. Add the walnuts and toast for 2–3 minutes, stirring frequently, until fragrant.
¼ cup walnuts
Add the sesame seeds to the pan and continue toasting for another 3–4 minutes, stirring constantly to prevent burning. Remove from heat.
½ cup black sesame seeds, 1 Tbsp white sesame seeds
In a high-speed blender, combine the warmed purple rice, toasted sesame seeds, walnuts, 1 cup boiling water, coconut milk, salt, and your sweetener of choice.
½ cup cooked purple rice, 1 cup water, ½ cup coconut milk, ⅛ tsp salt, 1 Tbsp maple syrup
Blend on low for a few minutes, making sure to vent. Increase speed to high and blend for another 3-4 minutes or until completely smooth and creamy.
If you prefer it warm, transfer the mixture to a small pot and heat over medium heat for 2–3 minutes, stirring gently.

Keyword Biohacking, Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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