Black sesame soup

Black sesame soup (sesame tong sui) is a popular Chinese dessert widely available throughout China.[1] It is typically served hot. In Cantonese cuisine it takes the form of tong sui, or sweet soup (similar to Western pudding), with greater viscosity. The main ingredients are black sesame seeds, rice and water. Sugar is added for sweetness. Tangyuan is sometimes added into black sesame soup. Black sesame soup can be purchased in powder form.

Black sesame soup
Alternative names黑芝麻糊
TypeSoup
CourseDessert
Place of originChina
Serving temperatureWarm or Hot
Main ingredientsBlack sesame seed flour; sometimes sugar or Tangyuan
Black sesame soup
Chinese芝麻糊
Literal meaningsesame paste
Alternative Chinese name
Chinese黑芝麻糊
Literal meaningblack sesame paste

Ingredients

The main ingredients are: white rice (long grain or short grain), toasted black sesame seeds, water (amount depending on the desired consistency), and granulated sugar (based on personal preferences).[2]

Additional ingredients are often added to this soup such as: caviar, millet, black rice, barley, corn, black beans, red beans, soy beans, yam or other whole grains.

Nutrition

The soup offers useful quantities of Iron, magnesium, manganese, copper, calcium, vitamin B1, vitamin E, phytic acid, phytosterols and sesamin.[3]

Calories per serving of black sesame seed soup (serving size 1 cup) is about 213 calories (128 calories from sesame seeds, 61 calories from granulated sugar, 24 calories from white rice). [4]

Traditional Chinese medicinal practices use sesame to warm the body, replenish blood, relax bowels and nourish hair. It is said to be suitable for the treatment of physical weakness such as anemia, constipation, dizziness and tinnitus.[5]

See also

References
  1. 牛奶. (2011). 新媳妇私房菜. Hu nan ke xue ji shu chu ban she. ISBN 978-7-5357-6124-8. OCLC 952301549.
  2. Mikan. "Chinese Black Sesame Soup (dessert soup)". Retrieved January 28, 2009.
  3. "Sesame".
  4. PALAKA5. "Calories in Black sesame seed soup (Sesame Tong Sui)". Retrieved 18 April 2013.
  5. "Medical Herb Uses".
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