Do you love black sesame seeds? I am a huge fan of black-sesame-anything! When these little gems are slightly toasted, they are very fragrant and nutty. Some say the flavor is comparable to peanut butter. I personally think they are way better than peanut butter with it’s unique aroma. Today, I want to share with you this simple Asian dessert: Black Sesame Pudding (黑芝麻布丁). As you can see from the video tutorial above, it’s super easy to prepare.
There’s a very popular black sesame dessert in most Chinese Dim Sum Restaurants that tasted just like this. It’s called (黑芝麻糕), roughly translated to be Black Sesame Cake. Although it’s actually more like pudding than cake, but firmer in texture and it’s usually cut into cubes. I love this pudding texture better as it’s more bouncy and silky. Plus, who doesn’t like a dessert topped with freshly whipped cream, right?
Although I didn’t intend to make this a Halloween dessert initially, I think it’s festive enough to serve as one. Especially with the black sesame seeds on top, don’t they look like small black ants? If you’re having a Halloween party or gathering, this fun and decadent black dessert would be perfect because you can make it a day or two in advance.
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Props and Ingredients Used:
Mini Martini Dessert Glasses (Click here for more information)
Toasted Sesame Seeds (Click here for more information)
Black Sesame Paste (Click here for more information)
Unflavored Gelatin Powder (Click here for more information)
Black Sesame Pudding:
Makes 6 (3 ounces cups)
2 tablespoons toasted black sesame seeds
2 tablespoons honey
5 grams unflavored gelatin powder (around 1 3/4 teaspoons)
2 tablespoon water
10 ounces milk
4 ounces heavy cream
1/4 cup sugar (I used organic cane sugar)
Fresh whipped cream, for garnish
Toasted black sesame seeds, for garnish
In a small food processor, grind sesame seeds and honey together until it turns into fine paste. Place in a large heat proof bowl and set aside. (You can substitute with 2 tablespoons store bought sesame paste)
In a small bowl, sprinkle gelatin powder over water. Let mixture sit for 5 to 10 minutes to re-hydrate.
In a medium saucepan, heat the milk and sugar on medium heat. Stir occasionally until sugar dissolved completely. Then, add the gelatin mixture and cook until gelatin completely dissolved.
Carefully pour the hot milk mixture into the sesame paste while stirring. Then, stir in the heavy cream.
**At this point, you can pass your mixture over a mash strainer to remove some seeds if you prefer a smoother texture of your pudding, but this step is totally optional!
Place the bowl of sesame mixture over a large bowl of iced water. Stir constantly until mixture cool down and slightly thickened. This will help the sesame to suspend throughout the dessert and not sink to the bottom.
Transfer sesame mixture into individual serving cups. Chill in the refrigerator until set, about 1 to 2 hours. When ready to serve, top with freshly whipped cream and toasted sesame seeds. Enjoy!