Chinese Black Sesame Seed Porridge(Geema Woo)

READY IN: 18mins
Recipe by strangelittlebeast

A sweet snack or dessert soup that's rich in flavor and nutrients.The unhulled black sesame seeds are so nutritious that Asian medicinal folklore says they can prevent or reverse greying hair!While I highly doubt that claim,black sesame seeds are rich in calcium,iron,and fiber and are an excellent source of protein,and most importantly they don't taste half bad.The rock sugar ,or rock candy,is a type of sugar sold in Asian stores that resembles an amber colored crystal or rock.It has a taste comparable to light turbinado(which I recommend as a substitute):slightly less refined than white processed sugar but no deep molasses taste like brown sugar or unrefined sugars.This recipe is from The Wisdom Of The Chinese Kitchen by Grace Young.

Top Review by Fancy O.

@Raymond in cantonese we do say geema

Ingredients Nutrition

  • 12 cup raw black sesame seed
  • 14 cup sugar (white or turbinado)
  • 5 14 cups cold water
  • 12 cup rice flour (not glutinous rice flour)
  • 14 cup rock sugar (about 2 ounces)

Directions

  1. Heat a wok over high heat until hot but not smoking.Add sesame seeds and stir for 45 seconds-1 minute or until they stop crackling.Remove from heat and stir in the wok for 15 seconds longer before transferring to a bowl to cool.
  2. Grind the seeds and 1/4 cup of sugar until fine.Add 1/4 cup of cold water and process to a smooth paste.
  3. Mix the rice flour with a little of the remaining water to form a smooth paste.Whisk in all of the remaining water.Bring to a boil over medium heat,stirring so no lumps form.
  4. Crush the rock sugar and add to the pot along with the sesame paste.Return to a boil and cook,stirring as needed,until the sugar dissolves and the soup thickens to the consistency of a thin porridge.
  5. Serve 1 cup per person.

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