Chinese Black Sesame Seed Porridge(Geema Woo)

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.

• Ready In: 18 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 1⁄2 cup  raw black sesame seed
• 1⁄4 cup sugar (white or turbinado)
• 5 1⁄4 cups cold water
• 1⁄2 cup  rice flour (not glutinous rice flour)
• 1⁄4 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.